Deccan Tiffin – 29 November 2019 18:31

Toasted Gram Flour ‘BESAN KE LADDU’ with cardamom, almonds, cashew and rose ready for tomorrow’s Supperclub. Many parts of India have a long tradition of laddus or sweet balls made of a variety of things including pulses like these but also dried fruit and nuts. The unstoppable march of milky Bengali sweets has lessened the glamour of the humble laddu but they are actually very nice when made fresh. I remember spending afternoons in the kitchen with my mum making these for festivals or even just as a snack to be eaten whenever. They bring back a lot of memories for me. I’ve added a few decorative touches here but my mum and relatives made them plain. After all that was pre insta 😉
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