Maner Sweets
Run by Vijay Modi · 3rd generation
"My grandfather started in a small ghee shop. Today we serve Maner Laddu all over India — but the ghee still comes from the same dairy.
Their Story
Maner Sweets has been crafting the legendary Maner Laddu in the historic town of Maner near Patna since 1962. The town gives the sweet its name. Their family recipe uses only fresh-pressed local desi ghee from a single dairy 4km away, and besan ground that morning. They make 200 laddus a day, every day, by hand.
How They Make It
We start by slowly roasting fresh besan in pure desi ghee on a low flame for 35-40 minutes until it darkens to the right color. The sugar syrup is brought to a one-string consistency, the besan is combined off the heat, then cardamom and cashews are added. While still warm, the mixture is rolled into perfectly round laddus by hand. The window between too soft and too firm is only minutes — this is why factory-made besan laddus never taste right.