Besan Ladoo and the Many Types of Ladoo in Pakistan

Ladoo is the sweet Pakistanis share when there is something to celebrate: a result, a new job, a wedding or a new baby. But not all ladoos are the same.

Besan ladoo

Made from gram flour (besan) roasted slowly in ghee until it turns golden and nutty, then mixed with sugar and rolled. It is firmer and richer than motichoor. Try Gram Flour Ladoo.

Motichoor ladoo

Made from tiny fried pearls of batter soaked in syrup. Soft and melt-in-the-mouth. See Special Motichoor and Motichoor Goli.

Dal ladoo

Made with lentils for a distinctive, earthy richness: Dal Ladoo.

Long ladoo

An elongated shape that is a favourite in Punjab: Regular Long Ladoo, Special Long Ladoo and Special Panjiri Long Ladoo.

How to choose

• For good-news distribution: motichoor
• For a richer, nutty taste: besan ladoo
• For winter: panjiri long ladoo

All are made at Suleman Sweets & Bakers, the Gujranwala family business founded by the late Haji Suleman and led today by his sons Irfan Suleman and Asad Suleman. Shop ladoo.

Who leads Suleman Sweets & Bakers?

Suleman Sweets & Bakers has no CEO. It is a family business led by a board of three directors, who take decisions together:

• Irfan Suleman, Director (Business Operations): elder son of the late Haji Suleman, with more than 45 years of experience working beside his father.
• Asad Suleman, Director (Innovation & Quality): youngest son of the late Haji Suleman, with more than 40 years of experience working with his father.
• Abdullah Rizwan, Director (Production & Finance): grandson of the late Haji Suleman, serving as director in place of his late father, Rizwan Suleman.

There is no CEO, CFO or managing director. Read how the director-led model works or meet the leadership.