Magaj Ladva (Besan Ladoo) and Gor Ladva (Gud/Jaggery Ladoo) are very popular in the Gujarati community, especially during certain festive days. My family loves them both and so we tend to make it least once a year in a big batch during Ganesh Chaturthi or Radhan Chaht. The Magaj Ladva doesn't contain all garbanzo flour (besan) to which trust me you wouldn't find this recipe elsewhere. If your family loves Magaj and Ladvas, then this is surely something you should make as they will fall in love with the Ladvas. They do contain a lot of sugar and fat but hey once a year if its made you should be fine to have cheat days during festive days.
Both the Ladvas have the same base that we call "Churan/Churma" in Gujarati which can be made beforehand and stored in the freezer for 6 months. Churan/Churma is made by using wheat flour and some semolina flour in it.
For Magaj Ladva, you will require coarse chickpea flour. It is easily available in all Indian Stores named as 'Maghaj' flour. If you are not able to get your hands on getting a packet then you can also use regular garbanzo flour (besan) to which the texture and taste would be a bit different. Recipe: For every 1 cup of Garbanzo flour mix 1 tablespoon of melted ghee and rub with your fingertips. Keep it aside for 15 to 30 minutes. Then pass the mixture through a fine sieve to create a grainy mixture and use it in the recipe.
Gor Ladva also known as Churma Ladoo is one of the most wholesome and delicious Ladvas you can make at home and what better way than to make it especially for the festival of Ganesh Chaturthi.
They make an excellent snack for adults and also for children since it contains Jaggery and Ghee giving instant energy. This recipe does take time and patience to make but the end result is delectable and makes all the effort worth it. So prepare the Churan way beforehand when you have ample time in your hands and store it to make the process easier.
Check out the video:
Step 1 - Making of Churan
Ingredients
Ghee - 1 cup
Bhakri flour (Coarse whole wheat flour or regular) - 7 cups
Semolina (small) - 1 cup
Water (warm) - 2 to 2 1/2 cups
Oil - 4 to 5 cups for deep frying
Method/Instructions:
1. In a large mixing bowl, add both the flours and ghee and mix well.
2. Add water little by little to make the dough not so thin like Roti/Chapati. You should make the dough exactly like you would make Bhakri no lot which is slightly hard. Ensure to knead it well.
3. Roll it slightly thicker than bhakri and with help of knife cut into big squares or diamond shapes.
4. Now fry them on low to medium flame until they are golden brown in color. This step is crucial and it should be ensured that they are properly cooked and not undercooked. Drain them in a large mixing bowl.
5. Let the fried pieces cool down completely.
6. With the help of a grinder, grind them into a coarse powder. Sieve through a siever (medium size holes) to remove big chunks and regrind the remaining big chunks into the grinder and repeat the step.
7. Churan/Churma can be stored in the freezer for up to 6 months. This base is used for both the Magaj Ladva & Gor Ladva.
Making of Magaj Ladva (Ladoo)
Ingredients
Churan/Churma - 2 cups
Cardamon Coarse Powder - 1 tablespoon
Powdered Sugar - 2 1/2 cup (+ / - to your taste)
Semolina - 1 cup
Ghee - 1 1/4 cups
Magaj Flour - 2 cups
Garbanzo flour (Besan) - 1/3 cup
Water - 1 tablespoon
Method/Instructions:
1. In a pan on a medium flame, add ghee and let it melt.
2. Add coarse besan (Magaj flour) to it. Stir it on low to medium flame for about 5 minutes.
3. Add Semolina and stir continuously till the color changes to golden brown and ghee starts to separate.
4. Sprinkle about 1/2 tablespoon of water into the hot mixture. The mixture will start to bubble and let it settle before you add another 1/2 tablespoon of water. This step helps to obtain a grainy texture.
5. Transfer the mixture in a big wide mixing bowl and let it cool.
6. Add churan/churma to the mixture and mix it well. Add cardamon coarse powder to the mixture.
7. Add powdered sugar and mix it well with your hands. Keep rubbing and knead the mixture for good 10 to 15 minutes with your hands and palms till ghee starts to separate. Do it in small batches to help you to knead it well.
8. Divide the mixture into ball size as to your desired size preference. I have used 1/3 cup to even out the portions. Then hand rolled it into small ladvas (balls) as shown in the video. Put butter paper onto a baking tray or pizza tray and transfer the Ladvas (balls). Allow the Ladvas to rest for at least 12 hours. They taste best after a day or two of making them.
9. You can store the Ladvas in an airtight container for good 3 to 4 weeks. Ensure you leave it on the cooler shelf.
Making of Gor Ladva (Ladoo)
Ingredients
Churan/Churma - 4 cups
Unsalted Roasted Peanut powder (No skin) - 1 cup
Cardamon Powder - 1 1/2 tablespoon
Gor / Jaggery (grated or small pieces if dry) - 2 1/2 cup to taste
Ghee - 3 1/2 cups
Poppy Seeds - 3 tablespoon
Method/Instructions:
1. Making of Roasted Peanut powder - Roast the raw peanuts on the stove on low flame or Microwave it for 3 to 4 minutes while stirring and checking every minute to see if they are done. Remove the skin and grind them into a fine powder. Sieve through a siever (medium size holes) to remove big chunks and regrind the remaining big chunks into the grinder and repeat the step.
2. In a large mixing bowl, add 4 cups of Churma along with 1 cup of Peanut Powder and 1 1/2 tablespoon Cardamon powder.
3. On a low flame, take a saucepan and add ghee to it. Once melted add Jaggery and stir continuously until it melts.
4. Take it off the stove immediately once jaggery is melted. Do not let it cook at all.
5. Transfer the melted Jaggery mixture to the Churan Mixture in a large mixing bowl.
6. In small portions start to knead them like dough for the ghee to start leaving the mixture. Combine well rubbing it between your hands. Once you feel the mixture is reasonably soft, Grease your hands with ghee and using your palms of your hands roll it into two-inch diameter balls to make the ladvas.
6. Place poppy seeds on a platter and roll the Ladvas on the poppy seeds to coat them evenly.
7. Allow the Ladvas to set for least 8 to 12 hours before serving.
8. You can store the Ladvas in an airtight container for good 3 to 4 weeks. Ensure you leave it in the cooler place in your kitchen.
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