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
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
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.