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Ladoo

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Preparation info
  • Makes

    20

    • Difficulty

      Easy

Appears in
Sweet Hands: Island Cooking from Trinidad and Tobago

By Ramin Ganeshram

Published 2018

  • About

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.

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