Ladoos

The smaller ones along the right were made with regular besan (chickpea flour). It was cooked, but not very well toasted. The slightly larger ladoos on the lower left were made with a coarse chickpea flour that I ended up preferring here. Apparently that is more traditional for ladoos. The ones on top were my own little experiment, trying to make a vegan ladoo with olive oil. It more or less worked, but I doubted whether the mix would come together and added a little extra oil, which seems to have shown up in the end and made them difficult to form. The main issue though was that they didn’t taste right. If I want to make vegan ladoos next time, I might try either a neutral oil or a different method. Anyway I straddled between these two recipes: Cook with Manali and Tarla Dalal.