How to Lessen Heat in Sonth Laddoo: If dry ginger laddu is too spicy then no one wants to eat it, in such a situation follow these 5 tips to balance its spiciness. By mixing the right proportions and flavours, laddus can be made with perfect taste and heat.
Tips To Fix Spicy Sonth Laddu: Sonth laddus made in winter are as rich in nutrients as they are special in taste. But sometimes the spiciness of dry ginger i.e. dry ginger spoils the taste of laddu. Due to which there is a strong tingling sensation in the mouth, spiciness, suppression of sweet taste and children should not touch it due to spiciness. In such a situation, it is important that the balance of sweetness, mawa and ghee is maintained. By adopting the right method, you can reduce the spiciness of dry ginger and make laddus full of benefits. If you also make spicy dry ginger laddu every time, then follow these 5 tips and make dry ginger laddu full of sweetness, taste and benefits.
Balance the amount of dry ginger
The first and easiest way is to reduce the quantity of dry ginger a little. Often we add one to one and a half tablespoon of dry ginger for one kilogram of flour or gum, due to which the laddus become spicy. Reducing the quantity a little not only balances the taste but also makes the laddus light and easily digestible for people of all ages.
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reducing spiciness by increasing the proportion of sweet
If by mistake dry ginger is used in excess, then increasing the portion of jaggery or sugar reduces its heat effect. The sweetness of the jaggery offsets the pungent nature of the dry ginger and gives a smooth, balanced flavor to the laddu. Be careful not to increase the sweetness so much that the laddus become sticky or extremely sweet.
Reduce the spiciness by adding ghee and dry fruits
To control the heat of dry ginger, you can add ghee and dry fruits. Ghee brings softness to the laddus and balances the spiciness of dry ginger. At the same time, almonds, cashews, raisins and copra lighten the spicy tone of dry ginger, making the laddus nutritious as well as mild in taste.
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Increase the amount of flour and glue
While making laddus, if you feel that the laddus are becoming spicy, then slightly increase the quantity of flour or roasted gum. This increases the mixture and the pungency of the dry ginger automatically reduces.
Add cardamom, nutmeg and coconut
Cardamom, nutmeg and coconut are natural flavor enhancers to control the pungent smell and taste of dry ginger. Their aroma reduces the tingle of dry ginger and gives a wonderful, traditional taste to the laddus. Especially the addition of coconut adds a slight sweetness and softness to every bite.