Shaping badam ladoo. 11. Remove the badam ladoo mixture in the same bowl or plate in which we cooled the almonds and raisins. 12. Now take a small portion of the ladoo mixture in your palms and begin to shape it into ladoos. 13. Make badam laddu with the rest of the mixture. This recipe yields 10 small almond ladoos.
Sugar replacements: You can easily replace sugar with jaggery, palm jaggery and coconut sugar. Do read my method on how to replace it above the step-by-step guide in the main post above. Consistency: As the payasam cools it thickens. If you want a lighter fluid consistency, then add some milk before serving or cook it to the correct consistency
Here are some examples of different contexts where the choice between jaggery and molasses might change: 1. Baking. If you are baking a cake or cookies, you might prefer to use molasses over jaggery. Molasses has a stronger flavor and a darker color than jaggery, which can add depth and complexity to your baked goods.
Wash a clean glass jar or bottle to store the syrup. Wash it well with vinegar and rinse it a few times. Dry this completely. 2. Grate the jaggery and add to a pan. Add 3 to 4 tbsps of water for half kg jaggery. 3. Begin to melt on a low heat. 4.
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can i replace sugar with jaggery
