Gram Flour – 125gms
Grated Jaggery – 125gms
Mix gram flour with water (Around 50ml) making dough. Transfer this dough right into a greased chakli press. Add ghee right into a pan as well as heat it. When oil is hot, lower the flame and press the gram flour dough in to the ghee. Boost the flame to medium and fry the karapoosa till slightly crisp but hasn't altered its color. Go ahead and take fried karapoosa right into a plate and let it awesome. Make karapoosa using the remaining dough as pointed out above and awesome. Crumble the karapoosa with fingers and enter small pieces. Have a dry mixie jar and add some crumbled karapoosa pieces and grind to some fine powder. Sift the floor powder utilizing a large holed sifter to obtain evenly powdered mixture. Grind the coarse mixture left within the sifter again and obtain the fine and evenly ground mixture. Keep your mixture aside till use.
Remove outer covers making powder from the cardamom seeds.
Take grated jaggery inside a bowl and add 65gms water. Heat the jaggery mixture and prepare on high flame up until the jaggery is dissolved and bubbles appear. Strain the mix to get rid of any impurities. Transfer the mix into the bowl as well as heat it. Then lower the flame and prepare stirring till a complete one thread consistency is achieved i.e. between112 o C 115 o C on chocolate thermometer. Then turn off the flame and add cardamom powder and blend. Adding powdered gram flour mixture and blend. Transfer the mix to some mortar and pound it using the pestle up until the mixture becomes uniform and soft. Smear some ghee on palms. As the mixture continues to be warm, take part of the prepared mixture and form smooth ball. After taking part of the mixture to create ball pay for it to support the warmth. Similarly make balls using the warm mixture and spread inside a plate to awesome completely. Serve the tasty bandar laddus to close and dear and revel in.
Suggests Remember:
Don't fry the karapoosa till it changes color because the taste and appear from the laddus differ.
Frying the karapoosa in ghee provides a great shelf existence plus a nice aroma than frying in oil.
Grinding the fried karapoosa is sort of difficult because it oozes oil and wouldn't grind to some smooth texture. So you should sift (having a large holed sifter) to obtain even texture.
Taking on thread consistency for jaggery syrup is essential to bind the gram flour mixture. When the syrup is simply sticky and it has not arrived at one thread consistency then your laddus doesn't shape well---which means they seem like flat dvds. When the syrup is cooked further and it is several thread consistency stage it becomes hard to shape the laddus as on cooling it becomes powder soon. So prepare jaggery syrup consciously on low flame till great one thread consistency is arrived at.
While pounding, the mix attains level of smoothness because the hot syrup and also the gram flour mixture turns into a uniform mixture. But it might be hard to pound the mix because the mixture is sticky and also the pestle wouldn't emerge from the mix so easily. Pounding provides the smooth texture. Pound the mix towards the extent that certain will be able to make laddus. While pounding because the mixture turns into a uniform mixture it thickens. Don't pound the mix towards the extent it might be dry after which it might become hard to make laddus.
Make sure to make laddus as the mixture is warm—so cover the mix while making laddus to support the warmth.
Using the measurements given above it can make 6 big sized laddus. Because the measurements receive for any small quantity it wouldn't be that hard to pound the mix---it hardly takes five to six minutes to pound the mix.
These laddus can also be known as Tokkudu Laddus once we pound the mix utilizing a mortar and pestle. Pounding is known as TOKKATAM in Telugu and and so the name Tokkudu Laddu. These laddus are famous in Bandaru (Machilipatnam) a location in Andhra Pradesh. In Machilipatnam they create these Tokkudu laddus using jaggery rather of sugar. Taste slightly differs both in the instances and both types possess a unique taste. Laddus created using sugar are slightly sweeter compared to ones created using jaggery.
Make and serve these tasty laddus well-liked themes the occasion.
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