Besan ke Laddoo ya Pinni
Just like no two Laddoos are the same made by the same hands at the same time, in the same way no two wives are same. 😉 . While I was eyeing them, and thinking this, my hubby managed to gulp down two of them. And when I shared with him my thoughts, another two were gone. 😀 . He simply nodded in agreement while enjoying my short lecture. I was telling him , not to compare me with others and so on..
Then I realized, that if I continued I won’t get even one. So I quickly picked up one and save four for my neighbors and went inside. 🙂 .I wasn’t able to click any pictures though. But this time, I managed to take atleast a few pictures ,while he is in the office. The recipe is the same as followed in every Indian household traditionally. The only twist is I used the coarse variety of Besan (chickpea flour) and to my surprise it absorbed much less Ghee than the finer one. I like the traditional method more than the microwave and no ghee ones ; both from health and taste perspective.
The traditional way might use more ghee but it is already proved that ghee is not harmful in moderate quantities . Also it adds to the strength provided by Gond (edible gum) to our bones and muscles. Taste is definitely better ,since it has more ghee than the microwave ones. The Chickpea flour (besan) won’t stick in your mouth while having them. It is easier to bind them into laddoo or pinni and you feel full. 😀
Servings |
Prep Time |
18laddu |
0mins |
Cook Time |
Passive Time |
30mins |
5mins |
Servings |
Prep Time |
18laddu |
0mins |
|
Cook Time |
Passive Time |
30mins |
5mins |
|