MOONG DAL LADOO / MUGACHE PAKATLE LADOO / मूगाचे पाकातले लाडू

MOONG DAL LADOO / MUGACHE PAKATLE LADOO / मूगाचे पाकातले लाडू 

INGREDIENTS

Coarse moong dal flour / coarse green gram flour	500 gms
Ghee / clarified butter	125 gms approx
Sugar	325 gms
Elaichi pdr / cardamom pdr	1 tsp
Sultanas for decoration	As required

METHOD:

1.       Heat ghee, as it melts add in the moong dal flour. Mix it up well. It will start to clump together and start to look lumpy.  Break the lumps for even cooking.

2.       Keep on mixing and turning around or it will start to burn at the bottom.

3.       It will start to look like gravel or wet sand consistency after some time. Keep mixing.

4.       Slowly in approx 10 – 12 min as the flour starts to cook and the ghee starts to separate out, the mix will start looking wet.

5.       Keep mixing again. Be prepared for a good wrist and arm exercise.

6.       Now as the ghee will start to ooze out making the mix look liquidy resembling wet cement. The flour would have also changed colour and become a little reddish brown.

7.       Switch off the flame and allow to cool. You will still have to mix it around as the kadhai would be still hot and the mix is still cooking.

8.       Make sugar syrup of 1 string consistency or soft ball consistency. When it cools a little pour ¾ of the syrup into the flour. Also add in elaichi powder and mix.

9.       As the syrup mixes into the flour check the consistency. If it becomes crumbly dry and forms sugar crystals then you syrup is too thick.

10.   Pour in half cup water into the remaining syrup and bring to boil. As it starts to boil immediately pour it into the ladoo flour and mix now vigorously. Check consistency and keep on breaking the lumps that form to make it as smooth as possible.

11.   In case the mix is too runny then the syrup was not of 1 string consistency.

12.   In this case thicken the remaining ¼ syrup to a 2 string consistency and pour into the ladoo flour and mix. Otherwise pour in the remaining syrup as it is.

13.   This way you can rectify any mistakes.

14.   Allow the mix to cool till such a stage where you can handle the hot mix with your bare hands.

15.   Shape into smooth lemon sized balls, garnish each ladoo with a sultana. Store in an air tight container.

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