Besan ladoo with Tips and Tricks
This time make Besan Ladoo along with its tips and tricks. These Ladoos are tastier than the Ladoos available in the market.
Ingredients of Besan Ladoo
- 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
Take 1 cup of sugar in a pan, add ⅓ cup of water in it and cook until sugar dissolves in it. Stir it in the intervals while cooking it and cook until it reaches to its thick consistency.
Add 1 tbsp of ghee while continuously stirring it to avoid clods and keep it aside to cool down.
For the mixture
Add 175 gms of ghee in the wok and melt it. Add 250 gms of chickpea flour in melted ghee on the low-medium flame and roast while continuously stirring it.
Add more 1 tsp of ghee if the mixture appears dry. Sprinkle some water to make the mixture granular and roast it until water disappears.
Switch off the flame but, don’t stop stirring for 1-2 minutes. Pour the mixture in another bowl to slightly cool it quickly.
Dry roast ¼ cup of Muskmelon seeds until they expand and their colour changes. Pour them in a separate bowl to avoid them from over roasting and stir the mixture in intervals.
Add 250 gms of Tagar, roasted Muskmelon seeds, 1 tsp of coarsely grounded green cardamoms, 1 smaller sized grated Nutmeg and mix in the mixture.
Take some mixture in your hands and bind it while rolling in your palms. Bind them and give them the shape of a ball. Prepare all the Ladoos in the same way.
16 Ladoos would be made out of the prepared mixture and you can store them in an airtight container for 10-11 months.
When the Besan Ladoos are not granular
The thicker sized chickpea flour is required to make these Ladoo granular.
There are two types of Tagar
Boora is consist of the fine particles
2- Crispy Tagar
Crispy Tagar is consist of the thicker sized particles
If you want to make granular Ladoo then, you will take 1/2 quantity of Tagar and 1/2 quantity of crispy Boora and If you are using homemade Tagar then, there is no requirement of differentiating it into the types. The tagar which is homemade is sufficiently thicker sized.
Lumps are formed in the mixture
Roast while continuously stirring the mixture to avoid the formation of lumps. Even if lumps appear then, all you have to do is that press and stir the chickpea flour while roasting to break them.
Chickpea flout sticks to the throat while eating
It happens when chickpea flour is raw. Roast chickpea flour on the low medium flame until there is soothing aroma and the chickpea flour appears dark.
No matter how long we roast, the chickpea flour stays raw
Roast chickpea flour on the low flame to avoid such issue. If you would roast it on the high flame then, it would be partially roasted which becomes the reason for its raw taste.
The Ladoos appears extremely dark in colour.
When we switch off the flame and stop stirring the roasted chickpea flour then, it sticks to the bottom and burns because the wok is still heated from the bottom. The burned chickpea flour will provide dark colour to the Ladoos.
Pour it in a separate vessel to cool down after stirring it for 1-2 minutes.
Why does the roasted chickpea flour lose its thicker consistency?
If you will add Tagar in the warm mixture then, it starts melting which loosen ups the mixture and creates problem while binding the Ladoos. Slightly cool down the chickpea flour and do not decrease its temperature too much.
It splits when we mix Tagar in the extremely cooled mixture and If we mix Tagar in the warm mixture then, it melts. Do not mix Tagar in the warm mixture.
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