Coming to this post ,I learnt this from my MIL.She is an expert in making badusha , ladoo , adhirasam ,burfi etc.I told her to make ladoo for my hubby's birthday and of course for blogging too I will update this post with step by step pictures and if possible with a video during this diwali.
- ** Two string sugar syrup :Take the syrup in ur forefinger and press it with thumb finger and release. When u expand , u'll get two strings.This consistency will be achieved in few seconds after the one string consistency.So keep an eye.You can do the water test for gathering consstency if you are not able to bear the heat by testing between fingers.
- If the mixture cools down, balls cannot be made properly.
- If the sugar syrup crystallizes before mixing the fried balls, add little water to the syrup , boil and bring it to the correct consistency.Syrup will crystallize.
- Store the ladoos in an air tight container .Its shelf life is 10 days.
|GRAM FLOUR |
Gram flour is a flour made from ground chickpeas. It is also known as chickpea flour,garbanzo flour, or besan (Bengali: বেসন beshon). Used in many countries, it is a staple ingredient in Indian, Pakistani and Bangladeshi cuisines, and, in the form of a paste with water or yoghurt, a popular facial exfoliant in the Indian Subcontinent. Moreover, when mixed with an equal proportion of water, can be used as an egg-replacer in vegan cooking.
Chila (or chilla), a pancake made with gram flour batter, is a popular street and fast food in India.
Gram flour contains a high proportion of carbohydrates but no gluten. Despite this, in comparison to other flours, it has a relatively high proportion of protein.