It is a sweet food popular in states like Bihar. It is made from roasted gram flour flakes which are sweetened, mixed with almonds, rolled into a batter and then cast into mini balls and fried in ghee. Every mini ball, called boondi, melts like a fresh sweet. The mini balls are combined with aromatic spices and then formed into bite-size spheres, which are called motichoor ka ladoo. With each bite, the mini balls distribute a burst of flavor throughout the mouth. Other examples include Tirupati laddu, so popular that over a million laddu are distributed every week from a single temple of Lord Venkateswara
Common flours used for laddu include besan (chickpea flour), rava (wheat semolina) and ground coconut. These are combined with sugar and other flavorings, cooked in ghee and molded into a ball shape.