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| Name | बेसन के लड्डू बनाते समय इन 8 बातों का ध्यान रखें । Besan ladoo with Tips and Tricks |
| Video Uploader | Video From NishaMadhulika |
| Upload Date | This Video Uploaded At 05-11-2018 01:30:47 |
| Video Discription | 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. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com |
| Category | Howto & Style |
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