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Ladoo
- Makes
20
- Difficulty
Easy
Published 2018
The tender yet grainy texture provided by the split peas makes this one of my favorite desserts. It is one of the few Indian Trinidadian desserts that hasn’t held true to its original recipe, in that it calls for regrinding the ladoos after they are fried. Another difference is that traditional ladoos use gram (chickpea) flour or semolina flour.
Ingredients
Method
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