I have
not made sweets for sometime now and thought of trying soyabean laddu whose
recipe is an adaptation from nishamadhulika.com. I had tried besan laddu and
urad laddu earlier from this site which everyone in the family liked so I wanted
to use up the soybean I had for this recipe. Coincidentally there was this
local dessert contest for which my neighbor recommended this and it got critical acclaims
but didn’t win for lack of glamour.
Serves: You get approx. 25
laddus
Preparation time: 10 minutes
Cooking Time: 15 minutes
Ingredients:
1.
Soybean – 1 ½ cups
2.
Wheat flour – 1 ½ cups
3.
Sugar – 1 ¼ cup
4.
Chopped nuts – ¼ cup
5.
Cardamom powder – ¼ tsp
6.
Milk – 1 tbsp
Method:
Step 1:
Prepare tagar or bura by the following method and keep aside in advance:
a.
Take sugar and ½ cup of water in a pan, switch
on heat and keep stirring until it starts bubbling.
b.
Add a teaspoon of sugar and tablespoon of milk
and continue stirring until you see a snow like ring on the borders. When you
see it, turn off heat.
c.
But keep stirring continuously to get a porous
powder called bura or tagar; this might take about 5-10 minutes.
Step 2:
Dry roast the soybean and after it cools down grind to coarse flour in mixer or
you can use soybean atta if you’ve.
Step 3:
Melt the ghee in a pan and roast the both soybean flour and wheat flour in it
till it turn brownish and beautiful aroma emanates. Let it cool down a bit.
Step 4:
When the flour-mixture is warm, add sugar, chopped nuts, cardamom powder to it
and mix well. Add more melted ghee if required.
Step 5:
Take about a couple of heaped tablespoons of laddu mix and press and roll
tightly into laddu. Repeat for the entire mixture.
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