MAGAS LADOO

                    

                    MAGAS LADOO

                                           (Yield: 12 Lemon Size Ladoo)

Magas Ladoo is one of the most traditional Gujarati Indian sweet made during Diwali festival. Magas flour is coarse gram flour, that is roasted in ghee and upon cooling sugar and cardamom powder added and made ladoo. It’s grainy and rich in taste.

INGREDIENTS:

·      2 cups Magas Flour, coarse (Coarse Gram Flour)

·      2/3 to ¾ cup Ghee (Clarified Butter), Add 2 to 3 tsp. extra if needed as some coarse Magas Flour absorbs more ghee.

(IF YOU USE FINE BESAN FLOUR THEN YOU WILL NEED ½ CUP GHEE)

·      1 cup White Granulated Sugar or as per taste

·      1 tsp. Freshly Ground Cardamom Powder

FOR GARNISHING:

·      1 T Ghee (Clarified Butter), melted

·      1 T Almonds, shredded

·      1 T Pistachios, shredded

Click on the link below to like my "RASOI" Page.

https://www.facebook.com/pages/RASOI/294579340553283 

LET’S COOK:

Heat ghee in a heavy bottom pan on medium flame.

Once ghee is hot add magas flour, combine flour and ghee using the spatula and mix well.

Roast flour on medium heat with continuous stirring. Add some more ghee if mixture is too dry and roast flour for about 4 -5 minutes, that’s when flour starts to froth.

Reduce the heat to low flame and continue roasting flour with continuous stirring for another 4 minutes.

Roast for 2 more minutes on medium heat then for another 2 minutes on low heat or until golden brown in color and fragrant. Once flour roasted well it will emit room full of aroma. (NOTE: Keep this on mind that flour continues roasting in a hot ghee while cooling down) So total roasting time will be 12 - 13 minutes. (Time may vary by 2 to 3 minutes) DO NOT OVERCOOK THE FLOUR.

Switch off the flame.

Transfer the mixture in a wide plate and spread it to cool till slightly warm.

Once the mixture is slightly warm, add cardamom powder and combine it with roasted flour then add sugar and mix well until smooth. Add 1-2 teaspoon of ghee if needed to bind ladoo mixture.

Divide into 12 equal portions and roll each portion between palms to make smooth ladoo ball. Repeat with the remaining portions. (NOTE: If your ladoo stays soft (Especially in hot summer weather) then put it in the fridge for 1 hour then roll again to make it perfect round. After keeping ladoo in the fridge for 1 hour then even if you keep it out it will stay nice and firm)

Deep tip of ladoo in ghee then in shredded nuts, best way to garnish shredded nuts on ladoo top.

Store them in an airtight container, should stay good for 7-10 days.

Enjoy...Click on the link below to like my "RASOI" Page.

https://www.facebook.com/pages/RASOI/294579340553283