Besan ke laddu Tips for besan ladoo, Magad Ke Laddo, Besan ke laddoo problems, besan ladoo too liquid, besan ladoo raw taste,
#besankeladdu #MagadKeLaddu #BesanLadduProblems
Ingredients:
Chickpea flour - 2 cups (250 gms)
Sugar - 1 cup (250 gms)
Ghee - 1 cup (250 gms)
Muskmelon Seeds - ¼ cup
Green cardamom powder - 1 Tsp
Nutmeg - 1
How to make Besan Ladoo
For Tagar
1- Take 1 cup of sugar in a pan, add ? cup of water in it and cook until sugar dissolves.
2- Stir it in the intervals while cooking it and cook until it reaches the thick consistency.
3- Add 1 tbsp of ghee while continuously stirring it to avoid clods and keep it aside to cool down.
4- Keep stirring after keeping it aside.
For the mixture:
1- Add 175 gms of ghee in the wok and melt it.
2- Add 250 gms of chickpea flour in melted ghee on the low-medium flame.
3- Roast while continuously stirring it to avoid lumps.
4- Add more 1 tsp of ghee if the mixture appears dry.
5- Sprinkle some water to make the mixture uneven.
6- Again, roast it until water disappears.
7- Switch off the flame but, don’t stop stirring for 1-2 minutes.
8- Pour the mixture in another bowl to slightly cool it quickly.
9- Dry roast ¼ cup of Muskmelon seeds until they expand and their colour changes.
10- Pour them in a separate bowl to avoid them from over roasting.
11- Keep on stirring the mixture in intervals also.
12- Touch and check the temperature of the mixture.
13- Add 250 gms of Tagar, roasted Muskmelon seeds, 1 tsp of coarsely grounded green cardamoms and 1 smaller sized grated Nutmeg in the mixture.
14- Mix all the ingredients properly
For Ladoo:
1- Take some mixture in your hands and bind it while rolling in your palms.
2- Bind them and give them the shape of a ball.
3- Prepare all the Ladoo in the same way.
Serving
1- You can make 16 Ladoo from the prepared mixture.
2- Store them in an airtight container and eat for 10-11 months.
Suggestions:
1- You can increase or decrease the quantity of sugar according to your taste.
2- The thicker sized chickpea flour is required to make these Ladoos.
3- If you are using tagar which is available in the market then, use a ½ proportion of the finer sized boora and a ½ proportion of the larger sized boora.
4- Cook sugar syrup until it appears white.
5- If clods appear then, break them and filter on a strainer.
6- The ratio of Ghee, Tagar, and Chickpea flour should be equal for the Ladoo.
7- 1 cup of chickpea flour is equal to 125 grams.
8- While roasting continuously stir Chickpea flour to the formation of lumps.
9- Press and stir the mixture in case lumps appear.
10- Ladoo sticks to the throat only when it has not properly roasted.
11- Roast until a soothing aroma arises from the mixture and it appears darks too.
12- Roast Chickpea flour on the low flame for a while to avoid its raw taste.
13- Save some quantity of Ghee for the further process.
14- Chickpea flour expands by adding water.
15- Switch off the flame but, don’t stop stirring to avoid it burning from the bottom.
16- The mixture loses its consistency when Tagar is mixed in the warm mixture.
17- You can add any dry fruit in ladoos but make sure they are roasted to increase its shelf life.
18- You can make ladoo of your desired size.
19- In case Ladoo is still sticky then, store them in the refrigerator for a while.
20- You can add ¼ tsp turmeric powder in 250 grams of Ladoo for better colour or you can add the food colour.
21- The ladoo splits when Tgar has not mixed in the warm mixture.You can avoid this issue by adding some amount of the melted ghee in it.
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