Product Cover Vanalaya Homemade Besan ladoo Using Desi A2 ghee Made with jagerry Gift Pack 270 gm

Vanalaya Homemade Besan ladoo Using Desi A2 ghee Made with jagerry Gift Pack 270 gm


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NATURAL AND DELIECIOUS; Besan Ladoos are featured prominently as a flavored Indian sweet and enjoying eating them as part of the celebrations around the Indian festival. Besan Ladoo is a popular Indian sweet made by roasting besan (chickpea flour) with ghee, flavored with jaggery & cardamom, and rolled into spherical little fudge balls, called Ladoo, or Laddu.

MADE WITH PURE DESI GHEE: Our ladoos are made with pre desi ghee and free of jaggery and other chemicals. We use jiggery instead of jaggery and all the ladoos are made with extra care. Goodness of pure desi ghee and zero jaggery make this a healthy and guilt-free snack. This ghee roasted confection is a good addition to your festive menu and can also be served to cherished guests as a welcoming snack.

METHOD OF PREPARATION": Besan Ladoo is a popular Indian sweet dish made of Besan jaggery and ghee. Besan is roasted in ghee till golden brown appearance with nutty fragrance. Then jaggery is added to it. Small balls are then made from this mixture

GRANDAMS RECIPE: Wholesome besan roasted in pure desi ghee, and shaped into delicious dessert balls - just how grandma used to make them! This delicious sweet treat delivers a healthy dose of nutritional benefits and childhood memories.

MADE FRESH FOR EVERY ORDER with only natural ingredients. No additives of any form are used. No artificial flavors, colors or preservatives used.

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VANALAYA

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Vanalaya

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Vanalaya

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Besan Ladoo is one of the most popular Indian sweets. Made with gram flour, jaggery and ghee, this dessert requires only a handful of ingredients but tastes amazing. Besan Ladoo is a round dessert ball made with gram flour which is called besan in Hindi and hence the name. Besan Laddu is a delicacy made in many households, but to get a perfect laddu is actually a piece of art! Starting from slow roasting the besan in ghee to obtain the right color and aroma, cooling it and then blending with jaggery, refining to ensure the ingredients are mixed well and finally adding nuts and shaping the laddu - this mithai preparation requires patience and experience.