Without that background , this story makes less sense. The laddhus they make anymore, while using the same ingredients, aren’t the same. The texture is off — now they are soft, whereas they used to be hard. Now it is the sugar and butter that predominates the taste, but when the chickpea flour is roasted correctly, it is the dominant flavor.

When Amburish used to make the sweet rice, besides the better quality of the milk he used, he would put it on a slow flame and simmer it all night, from after evening milking until japa period, which started at 3:00 AM. It was almost like condensed milk, and spiced to perfection. No one takes the time to do that anymore, except Sudhanu, a few times a year.

I suspect many devotees have never even tasted proper laddhus and sweet rice, so Taru’s enthusiasm may be a little opaque to them.