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Jaggery Laddu Making Tips: Jaggery is used extensively in almost every household during the cold season. Jaggery laddus taste very tasty in winters and also help in keeping the body warm. But making jaggery laddus is a bit tricky. To make soft and tender laddus like market, it is very important to follow the right method and take care of small things. If any of these mistakes are made, the laddus become hard as stone. Let us know those common mistakes which you should not make even by mistake.

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Cooking jaggery for a long time: This is the biggest mistake. If jaggery is cooked on high flame or for a long time, it caramelises and becomes hard. Always melt the jaggery on low flame and as soon as it melts well, turn off the gas.

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Do not add water to jaggery: By heating jaggery directly, it starts solidifying quickly. By adding 1 to 2 spoons of water while melting the jaggery, the syrup is prepared properly and the laddus remain soft.

Use of wrong jaggery: Too old, dry or too hard jaggery makes the laddus hard. Always use fresh, soft and dark brown jaggery.

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Tying the laddu after it cools down: As soon as the mixture cools, the jaggery starts solidifying. Always tie the laddus while they are still slightly hot, otherwise they will break or become hard.

Keeping the amount of ghee less: Ghee is not only necessary for taste but also to keep the laddus soft. If there is less ghee, the laddus will become dry and hard.

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Over-roasting dry ingredients: If sesame, flour, gum or nuts are roasted more than required, they absorb moisture. Fry them only till they become light golden.

Not storing properly: Laddus dry up quickly if kept in the open. Always keep them in an airtight container and store them in a cool and dry place.

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