In Mauritius, this sweet is known by many names — milk laddoo, laddoo du lait, or laddoo blanc. Whether offered as prasad after prayers, shared during Indian festivities, or tucked into a festive tray, it’s one of those sweets that everyone recognizes. We tried recreating it many times at home — the first attempt turned a little brown (sugar caramelised too far), but once we finally got it right, the result was perfect: soft, fragrant, and white as it should be. Here’s the recipe we’ve kept ever since.
Milk Laddoo (Laddoo du Lait)
Makes about 25 laddoos (1 in / 2.5 cm each), with a soft, melt-in-your-mouth texture and a light cardamom aroma. Perfect for sharing or gifting during celebrations.
Ingredients
- 3 cups milk powder 250 g
- ½ cup unsalted butter or ghee, melted 100 g
- ½ tsp cardamom powder
- 1 cup sugar 200 g
- ¾ cup water 150 ml
Instructions
Prepare the base
- Mix milk powder and cardamom in a bowl.
- Stir in melted ghee until crumbly; set aside.
Cook & combine
- Heat sugar and water in a pan until dissolved and bubbling, then reduce heat.
- Add the milk mixture in 3 batches, stirring well each time.
- Cook over low heat, stirring, until thick and barfi-like but still soft.
Cool & shape
- Transfer to a bowl and let cool until warm.
- Grease hands with ghee, scoop 1 tsp portions, and roll into smooth balls.
- Leave to set, then serve or store.
Notes
- Keep heat low to prevent browning.
- If too soft, let cool or add 1–2 tsp milk powder.
- Store airtight for 3 days or refrigerate for a week.
Did you make this recipe?
Please let us know how it turned out for you! Leave a comment below.