Are you planning to make ladoos at house this Diwali? Is this the primary time you are attempting your hand at making ladoos? Do you wrestle whereas binding the ladoo? Does your ladoo end up too dry? Fret not, we now have the proper resolution for all of your issues. Food and festivities go hand-in-hand, and we get a spread of desserts to savour throughout this time of the 12 months. While the listing of candy treats is lengthy and varies from individual to individual, there are a number of that stay fixed – ladoo reigning supreme. From providing it as bhog to the deity to exchanging it as a festive reward, ladoo is a well-liked selection. This is why making ladoo at house has turn out to be a convention for a lot of throughout this time of the 12 months. In this text, we are going to take you thru among the frequent errors individuals make that find yourself ruining the look and style of the ladoo. Go by the factors talked about beneath and keep away from these errors of creating halwai-like ladoo at house. Read on.
Also Read: Methi-Gondh Ladoo Recipe: How To Make This Healthy And Tasty Treat For Winters

_{Photo Credit: iStock}

6 Mistakes You Should Avoid While Making Ladoo:

1. Toasting on a excessive flame:

It is vital to toast the substances earlier than making ladoo out of them. But bear in mind to watch out whereas doing so. Some individuals hold the flame excessive in a bid to scale back the cooking time, which sadly finally ends up burning the substances. For occasion, frying besan or boondi on excessive flame could make them arduous, dry, and tasteless as properly. Ideally, hold the flame on low to medium warmth and toast the substances with utmost endurance.

2. Not toasting the substances in any respect:

Another mistake we make is utilizing uncooked substances. To keep away from the substances from getting burnt, individuals usually use uncooked or half-cooked substances whereas making ladoo. If you intend to take action, then abandon the thought straight away. Raw substances not solely style unhealthy but additionally make it tough to bind the ladoos. Toasting helps launch pure oils from the substances, making it simpler to bind.

3. Adding unroasted dry fruits:

Many individuals add uncooked dry fruits as is within the ladoo combination. But belief us, roasting these dry fruits in ghee enhances the flavours. Roasting is a good technique to deliver out the aroma within the dry fruits, making them much more delicious. Ideally, you need to observe the identical course of with the spices you add to the ladoo combination.
Also Read: 7 Tips To Make The Perfect Punjabi-Style Pinni In Winter

4. Adding powdered sugar to save lots of cooking time:

Always do not forget that cooking is all about time, dedication, and endurance. Following any form of shortcut within the cooking course of solely ruins the meals. We have seen individuals usually choosing powdered sugar as an alternative of granules, pondering that it mixes with the ladoo extra simply. But the reality is, it finally ends up burning the meals as powdered sugar tends to caramelize sooner than ordinary.

5. Sugar syrup turning means too thick or skinny:

Let’s put it straight – the syrup consistency is the important thing to completely moist and spherical ladoos. Making it too thick or too skinny both turns the ladoo arduous or makes it means too mushy to carry the form. An ideal syrup ought to have a single string consistency, popularly termed as ‘ek taar’ in Hindi.

6. Adding extra ghee/fats:

We agree that ghee-laden ladoos style nice, however extra of all the things is unhealthy. In this case, including further ghee makes the ladoo too moist to carry the form. It is at all times good to begin with much less ghee to roast the flour and add the remaining regularly whereas shaping the ladoos.
Now that you’ve got the guidelines and methods to make ladoos at house completely, we propose attempting a few of our favorite recipes for this festive deal with. Click here for some scrumptious ladoo recipes.