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This Janmashtami, will you be making mewa laddus at home? Do laddus represent your first attempt at making them? Do you find it difficult to bind the laddu? Is the laddu you make coming out too dry? Don't worry; here are some ideal answers to all your issues. Food and celebrations go hand in hand, so it's a good idea for everyone to sample a variety of desserts to enjoy while celebrating.
Mewa laddu is the most popular among the many sweet desserts that differ for each person on the lengthy and varied list. Laddu is a popular choice for several purposes, such as exchanging it as a celebratory gift or offering it as bhog to the deity.
For this reason, many people have made cooking laddu at home at this time of year a tradition. These are typical errors individuals make that cause the laddu to lose flavour and appearance. Examine the following steps to prevent creating laddu at home that tastes like halwai. Continue reading.
Never Toasting Over High Heat
Before preparing the ingredients for laddu, they must be toasted. 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, cooking dry fruits over high heat can make them tasteless, dry, and hard. The ingredients should be patiently toasted over a low to medium heat source.
Don't Use Raw Ingredients
Using raw ingredients is another error most people make. Not toasting the components at all. When creating laddu, people frequently use raw or partially cooked ingredients to prevent the contents from burning. If you intend to do so, immediately put the idea out of your mind. Not only do raw ingredients taste awful, but they also make it harder to bond the laddus. Toasting facilitates the release of the ingredients' natural oils, which facilitates binding.
Roasted Dry Fruits
Many people include raw dry fruits in their laddu recipe. But the tastes are enhanced when these dry fruits are roasted in ghee. Roasting is a wonderful way to enhance the flavour of the dried fruits and make them even more delicious. Ideally, adding the spices to the laddu mixture should be done similarly.
Using Powdered Sugar
Using powdered sugar to shorten the cooking process: Never forget that cooking requires patience, time, and devotion. Taking any form of cooking shortcut leads to nothing but ruined food. Some people frequently choose powdered sugar over granules, believing the powder blends with the laddu more readily. However, as powdered sugar tends to caramelise more quickly than regular sugar, it scorches the food.
Sugar Syrup
The secret to perfectly moist and spherical laddus is a syrup consistency that is neither too thick nor too thin. If the laddu is too thick or thin, it becomes too soft to maintain its shape or becomes hard. A flawless syrup needs to possess a single-string consistency.
Adding Too Much Fat Or Ghee
While it's true that laddus drenched in ghee are delicious, too much of anything is unhealthy. Adding too much ghee causes the laddu to become too moist to maintain its shape. When forming the laddus, adding the remaining ghee gradually after roasting the wheat with less is best.
