Namaskar
Welcome to nishamadhulika.com
Some people face issues while making Besan ladoo
Today we will make these Ladoos while resolving these issues
If you'll follow these tips then, you can make perfect Ladoos
Firstly, we will make Tagar for besan ladoo
Take 1 cup of sugar
Pour sugar in a pan.
You can increase or decrease its quantity according to your taste
Add 1/3 cup of water
Cook until sugar dissolves in water
Ladoos are not granular.
For this, we need the thicker Chickpea flour and Tagar
There are two types of Tagar available in the market first is Boora and second is crispy.
Crispy Tagar is consist of the thicker sized particles
whereas Boora is consist of the fine particles
If you want to make granular Ladoo then, you will take 1/2 quantity of Tagar and 1/2 quantity of crispy boora
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.
Sugar has dissolved in water, keep stirring it in intervals.
Cook sugar syrup until it is white and it reaches to its thicker consistency.
If you are using uncleaned sugar then, add some milk and remove first foam when it appears.
It will clean the sugar
Tho. here we are using the clean sugar
Sugar has properly dissolved and has reached to the thicker consistency.
Add 1 tbsp of Ghee in it
It will help to avoid clots in Tagar.
Sugar appears white that means sugar syrup has reached to its thicker consistency
Switch off the flame
Keep it aside to cool down and continuously stir it in the cooling process.
Our Tagar is ready
Don't worry if there are Clots in the Tagar.
You can break them and filter through the strainer
If we use sugar for the Ladoos then, they create issues while chewing them. The crystals of sugar don't disappear even after grinding it.
Possibly, they decrease their size
whereas if we use Tagar then, it is blooming and crystalline.
This kind of Tagar enhances the taste of Ladoo
The ratio of Ghee, Chickpea flour and Tagar is equal for Ladoos
We took 250 gms of Chickpea flour, Tagar and Ghee
Though we used less quantity of Ghee, sometimes we use it in equal quantity. It depends on the quality of Chickpea flour.
Add 75% of Ghee in the wok and save the rest of it.
Melt it
We took 1 cup of Ghee, 2 cups of chickpea flour.
1 Cup is consist of 250 grams of Ghee
but, 1 cup of chickpea flour is consist of 125 grams of it.
We are using the thicker sized Chickpea flour.
Add Chickpea flour in the melted Ghee
Some people say that lumps appear in the Chickpea flour
Roasting while continuously stirring will disappear lumps in it.
Even if lumps appear then, all you have to do is that press and stir them chickpea flour while roasting to break them.
Some people say that when they eat Ladoo, it sticks to their throat.
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.
Some people say that no matter what how much they roast it, they still get its raw taste.
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.
This is the reason for its raw taste.
Add some more ghee if the roasted chickpea flour appears dry
You should save the Ghee so that you can add it again if required.
The colour has changed, there is a soothing aroma because of the chickpea flour has roasted.
We used the thicker sized chickpea flour so, there is no requirement to add water in it because it is already granular.
Add some water to increase its granularity if you are using regular chickpea flour.
Sprinkle some water when the Chickpea flour has roasted
Water helps to increase the granularity of chickpea flour
Roast it for a while to evaporate the water
Our prepared Ladoo would be granular
Switch off the flame but, don't stop stirring because the wok is still hot.
The chickpea flour in the bottom will burn if you will stop stirring it.
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.
Our chickpea flour appears thick
Why is the consistency of the mixture is thinner?
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
Do not decrease its temperature too much
Cool it until you touch it.
In the meantime, roast Muskmelon seeds.
You can add dry fruits according to your taste such as Muskmelon seeds, Cashews, finely chopped Almonds
Add them after roasting because it will help to increase its shelf life.
Sometimes dry fruits are consists of moisture, roasting them helps to avoid it.
Roasting also enhances their taste too.
Roast the Muskmelon seeds while continuously stirring them.
They have expanded, colour has also changed that means they have roasted.
Pour them quickly in a separate bowl to avoid from over roasting them.
Keep on stirring chickpea flour in the intervals so that it becomes even.
Touch the mixture to check its temperature
Now, we will add Tagar in it.
Roasted Muskmelon seeds
Add 1 tsp powder of coarsely grounded green cardamoms
Add 1 grated Nutmeg. It is an optional ingredient.
We grated this Nutmeg in it
Mix all the ingredients properly
Some people complain that their mixture splits and Ladoo doesn't bind.
It splits when we mix Tagar in the extremely cooled mixture.
The mixture is ready for Ladoo
Let us bind them
You can make them of your desired size.
Roll them to make a round ball while binding them
Our Ladoo is ready
Bind and prepare all Ladoos in the same way
Some people complain that Ladoos are hard
If we mix Tagar in the warm mixture then, it melts.
If we cool them and then, bound them they usually become hard.
If you place Ladoo in the refrigerator then, also they become hard.
We have to keep these Ladoos in an airtight container on the room temperature.
Some people complain that Ladoos are not similar to the Ladoos available in the market.
If you understand the recipe and make the Ladoo according to it then, they are not like them.
They are much better if compared to the Ladoos which are available in the market.
We used the ingredients which are of superior quality if compared to the market ones.
These Ladoos are ready
We made 16 Ladoos from the prepared mixture
These are granular Ladoos
We used thicker sized Chickpea flour and Tagar for it.
We did not add Tagar in the warm mixture.
We roasted chickpea flour on the low flame
There is no point that it will stick to your throat
We roasted while continuously stirring it
There are no lumps in the mixture
Do not store prepared Ladoo in the refrigerator unless they would become hard.
Store them into the ordinary room temperature
When we mix Tagar in the mixture, it loosens up.
Do not mix Tagar in the warm mixture.
Roast it on the low flame
It leaves amazing colour and aroma.
You can enhance its colour by adding some food colour or turmeric powder.
We made 250 grams of Ladoo so you can add 1/4 tsp of turmeric powder in them.
The mixture splits, Ladoos don't bind.
It happens when we mix Tagar in the moderately heated mixture
and keep it aside after mixing then, bind them.
Add and mix some melted Ghee to avoid such issues then, make the Ladoo
If you will follow these tips then, you make perfect Ladoos.
Store them in an airtight container once they cool down
They have the longer shelf life
You can store and eat them for 10-11 months
You try them and eat them
Do share your experience via comments
I love replying to your comments
We will meet soon along with a new recipe
If you haven't subscribed to my channel yet then, subscribe it now.
Click the bell icon to stay updated regarding my new videos