There are many things to love about Diwali. The sense of festivity brimming in the air, the gathering of family and friends as every corner of an otherwise quiet house overflows with chatter and affection, the outfits with their sparkle and kaleidoscopic colours, the fireworks which go late into the night, and even the decoration of rangolis and placing of diyas in every nook and cranny of the house.
But there is one part of Diwali that remains constant, despite changing trends and decades, and that is mithai.
Not all mithais are created equal. Some favourites disappear the second a box arrives home and others sit in the refrigerator, simply waiting to be chosen. Still, there are some classics that everyone reaches for. Chief among them is the humble laddoo, laddu, ladoo, or however you choose to spell it.
I’m sure you can agree that one can never go wrong when gifting a box of this confection during the festive season.
This November, right in time for Diwali season, Masala stepped into the thick of the confectionery delights to round up some of the laddoos that can be found around the city.
Located in Sukhumvit 20 Alley, The Royals Café is an extension of Royal India Bangkok, one of Thailand’s first Indian restaurants opened in 1964.
Already, their packaging is whimsical. Different from the traditional gold lettering and peacocks that often come with Diwali gifting; in its place are delicate hummingbirds in hues of blue, pink, and green. The vibrant hues are merely a hint to what’s inside.
Of their selection of laddoos, we tried four: the Lychee almond, the Saffron laddu, the Pistachio raspberry laddu, and the Cashew blueberry laddu. What binds these four treats together, other than a gorgeous pop of colour in packaging, is the use of natural fruits, nuts, and saffron. No artificial flavouring here!
Apoorva’s Pick: Lychee Almond. This laddoo, rolled into toasted almond flakes, immediately breaks under your teeth and reveals the luscious lychee filling, bringing tartness to a usually sweet dessert.
Ishaani’s Pick: Cashew Blueberry Laddu. The rich, nutty cashew exterior gave way to a zingy blueberry centre, bringing a burst of tang that cut through the sweetness beautifully. Fresh, flavourful, and unlike anything I’ve tasted in an Indian dessert before, it was a welcome departure from the usual mithai flavours.
With the reputation of a two-MICHELIN-starred chef-restaurateur behind it, Marigold by Chef Garima Arora needs little introduction. The packaging reflects the same understated approach: a clean, off-white box featuring a traditional peacock and jharokha design, finished with gold foiling. Elegant without being excessive, it sets the tone for what’s inside.
We tried three mithais: the Coconut white chocolate ladoo, the OG besan ladoo, and the Yuzu matcha ladoo. Each offers a different take on a familiar Indian sweet, bringing together traditional flavours and more contemporary combinations.
Ishaani’s Pick: Coconut White Chocolate Ladoo. The coconut coating this laddoo was subtle rather than overpowering, allowing the other flavours to come through. The ingredients tasted fresh and of excellent quality, with a balance that was just right. It wasn’t overly sweet, yet it was rich and satisfying enough to leave you wanting another bite.
Apoorva’s Pick: Coconut White Chocolate Ladoo. I must admit, I’m not the biggest fan of coconut laddoos, but this mithai converted me to a believer. No one flavour fights for dominance, instead the coconut and the white chocolate work in harmony for a delicious bite that is over far too soon.
Located in Phahurat’s Little India, Royal Rasoi is a staple for those who love the old-school flavours traditionally associated with Diwali mithai. But before you even get to the sweets, the packaging deserves a moment.
In a sea of conventional festive boxes, this one stands out in jewel tones of maroon, red, pink, and orange, with a playful desi-pop-art hot air balloon carrying little laddoos. It was easily one of the most distinctive boxes in the mix.
Inside, we tried four mithais: Assorted nuts, Chana laddu, Boondi laddu, and Rose laddu. While each brings its own take on festive favourites, the assorted nuts laddoo was a particularly creative offering. With its sticky, toffee-like consistency, it was a welcome alternative for anyone looking for something different from the usual laddoo, especially those who prefer their mithai a little less sweet.
Ishaani’s Pick: Chana Laddu. Wrapped in foil and generously coated in ghee, this was everything you could want from a traditional laddoo. Rich, comforting, and full of that unmistakable old-school flavour, it tasted like something straight out of an Amritsar halwai. Sometimes, the classics really do know best.
Apoorva’s Pick: Boondi Laddu. It’s difficult to beat the OG. When we think of Diwali other than kaju katli, we recall this marigold yellow laddoo which crumbles upon touch, if you aren’t careful. Royal Rasoi’s boondi laddu is not an homage, but rather a continuation of the classic traditions that define mithai.
Opened in Sukhumvit Soi 20 in 2010, Saras has been a staple for dinners, gatherings, and catering ever since. It’s become a given that after dining there, a box of sweets, usually filled with laddoos or kala jamun, is always taken home.
However, the box of sweets we sampled was unlike anything we had tried before. They arrived packaged in a striking peacock blue box with embellished gold trim. Once we lifted the lid, the laddoos which awaited were beyond our imagination.
There was the Rose badaam ladoo, the Kaju biscoff cake, the Pista ladoo, and closing it out with the traditional Kaju & badaam.
What really struck us about these laddoos was how Saras was able to keep the essence of tradition in the mithai, even when experimenting with more innovative flavours. Also, if you’re a big fan of kaju, their cashew-forward approach may just win your heart.
Apoorva’s Pick: Kaju Biscoff Cake. As a Biscoff enthusiast, I was pleasantly surprised by how well the biscoff filling paired with the kaju. Though a little on the sweeter side, I think it’s okay to indulge this holiday season.
Ishaani’s Pick: Kaju & Badaam. I’ve always been partial to traditional mithai, and this one is a household staple for good reason. With the familiar richness of cashews and almonds, it’s a Diwali classic I’ll always make room for.