In many Indian households, the weeks after a baby arrives come with tins of homemade ladoos made by mothers, aunts and grandmothers. The recipes vary from region to region, but most share the same building blocks: ghee, jaggery, nuts, seeds and warming spices.
Ajwain ladoo
Made with ajwain (carom seeds), gond, ghee, jaggery and dry fruits. Ajwain gives a distinctive, slightly sharp flavour that many families associate with the postpartum kitchen.
Gond ladoo
Gond is an edible gum that puffs up when fried in ghee, giving the ladoo a light crunch. It’s usually combined with wheat flour, nuts and jaggery or sugar.
Panjiri ladoo
Panjiri is a roasted mix of whole-wheat flour, ghee, nuts and seeds. Shaped into ladoos, it’s an easy snack with tea.
Our homemade ladoos list every ingredient and allergen on the product page, so you know exactly what’s inside.
Storing them
Keep ladoos in an airtight container at room temperature, away from heat and sunlight, and use them within the best-before period shown on the pack. Most contain nuts and dairy, so check the allergen information before sharing.
These are traditional foods, not a substitute for medical advice. If you have dietary restrictions during pregnancy or after birth, check with your doctor or midwife.
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