Since I try to minimize our ghee consumption, I found this healthier version of the laddoos on Sanjeeta’s blog and used her tip to bake the dough instead of deep frying. I used a little more ghee than the original recipe and the resultant laddoos are delicious with a melt in your mouth texture. The powdery version of the laddoos aka churma is eaten along with dal baatis. My palette is not very used to the sweet and savory combination, but I really enjoyed the bal-baati-churma combo a lot.
