When Archana of The Mad Scientist’s Kitchen invited me to contribute a guest post for her Mere Athithi Series, I was delighted. I had many ideas, and finally this traditional sweet won out. Made from roasted gram and sugar, these laddus are delicate and melt in the mouth with a delightful ghee flavor.
The recipe is straightforward but requires the right technique. The laddus should hold their shape without crumbling. The balance of ghee is the key — too much and the laddus will be soft and refuse to set; too little and they will fall apart. Finding the correct amount of ghee comes with practice. When made properly, the texture is tender, and the aroma of roasted gram and ghee makes them an excellent neivedhyam for poojas.
I want to thank Archana for the lovely introduction she wrote about me and this blog. I appreciate the time and care she put into her post. Please take a moment to read her piece and enjoy the insights she shared about my cooking — your appreciation will mean a lot.