Making jaggery syrup is an important step to make any laddu. Soft ball consistency jaggery syrup is important step to a perfect laddu. If the syrup has not reached soft ball consistency the aralu powder doesn’t hold its shape and falls apart.
So let’s see how to make a perfect jaggery syrup.
Firstly, use powdered jaggery to make the process of dissolving in water easier. Add water to powdered jaggery and dissolve it completely in a thick bottomed wok.
Filter this jaggery to remove any impurities. Always do this whenever you make any kind of laddu.
Pour this filtered jaggery solution back into the wok and start boiling again. As you boil it thickens and starts forming thread like consistency.
To check the consistency, drop little jaggery syrup into a bowl of water. Syrup settles down, bring it together and it should form a soft ball. This is right consistency of jaggery syrup to make laddu.
After you reach this consistency, switch off the heat and add ghee and cardamom powder. Mix well.