Laddoos are popular Indian sweets that are popular throughout the country. Not only that, it comes in various forms and each type of laddoo uses different flavouring ingredients that separate it from other laddoos. The most popular laddoos are besan laddoos, coconut laddoos, bundi laddoos, til laddoos, motichoor laddoos, and panjiri laddoos. These sweets are so deeply rooted in Indian cuisine that many households prepare these sweet treats at their home, especially during the winter season. Since it is a simple preparation to make laddoos, you won't need much expertise to nail these sweets. But you still need to avoid these five common mistakes that can ruin your laddoos.
What Is A Laddoo?
A spherical confection from the Indian subcontinent, laddu or laddoo is created with a mixture of ingredients and either sugar syrup or jaggery. A description of it reads, "perhaps the most universal and ancient of Indian sweets."
A spherical confection from the Indian subcontinent, laddu or laddoo is created with a mixture of ingredients and either sugar syrup or jaggery. A description of it reads, "perhaps the most universal and ancient of Indian sweets."
5 Common Mistakes You Need To Avoid When Making Laddoos
Toasting The Laddoo Ingredients On High Flame
Before preparing the ingredients for laddoo, it is crucial to toast them. But keep in mind to exercise caution when doing so. In an attempt to shorten the cooking time, some people keep the flame hot, which regrettably causes the components to burn. For example, frying besan or boondi over high heat can turn them into dry, tasteless, and hard pieces. The ingredients should be patiently toasted over a low to medium heat source.
Using Powdered Sugar
Powdered sugar caramelises faster than grained sugar due to its thinner consistency, which is also a major cause of the combination burning. Because granulated sugar takes much longer to melt than powdered sugar, adding it gives the mixture enough time to thoroughly cook in milk until it dries.
Not Toasting The Ingredients
Adding dry fruits and spices without first roasting them causes the dry fruits to get soggy and the flavours to fall short. Roasting brings out the scent of spices and a little oil from the dry fruits, which are a vital aspect of any Indian dessert, especially a coconut laddoo.
Not Having The Perfect Consistency For The Sugar Syrup
To put it bluntly, the secret to perfectly moist and spherical laddoos is the consistency of the syrup. If the syrup is excessively thick or thin, it will cause the laddoo to become too mushy or hard to maintain its shape. A perfect syrup should be the consistency of a single thread, or "ek taar" as it is known in Hindi.
Not Adding Enough Moisture
A common mistake is to either add too little or no milk or ghee to the recipe, which causes the dough to solidify after shaping and results in very hard laddoos that don't have a nice tongue feel.