Common flours used for laddu include gram flour (chickpea flour), wheat semolina and ground coconut. These are combined with sugar and other flavourings, cooked in ghee, and moulded into a ball shape. Some laddu recipes are prepared using Ayurvedic medicinal ingredients, including methi laddu, multigrain, and resin laddu. Nuts such as pistachios and almonds are commonly stuffed into laddus.