What ingredient's incorporation heavily dictates the calories and richness of Malida Laddu during the binding stage?

Ghee (clarified butter)

The richness, and consequently the caloric load, of Malida Laddu is heavily dictated by the amount of ghee, which is clarified butter, incorporated into the dry mixture to bind the components together. Ghee is a pure fat, and fat carries approximately 9 calories per gram, making it the most energy-dense component used for binding. The preparation process emphasizes gradually adding warm ghee until the mixture achieves a moist consistency capable of being pressed without crumbling. A recipe aiming for a drier, crumbly texture will necessarily use less ghee than one requiring a very tightly packed, moist laddu, directly influencing the final energy density. Because fat contributes significantly to the total energy, the precise monitoring of ghee usage during mixing is crucial for managing the overall calorie count of the sweet.