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ladoo trouble shooting

post #1 of 10
Thread Starter 
i wanted to make the traditional indian confection ladoo

im making a recipe from trinidad

you soak splitpeas overnight, drain and grind in a food processor or meat grinder to a coarse consistency

u combine this with 1/4 cup evaporated milk and 1/2 teaspoon baking powder per 1 cup of yellow spilit peas (one cup before grinding)

after two hours you shape the mixture into 2 inch balls and dep fry in ghee for 2 minutes unntil golden

then u put them i nthe food processor and regrind to a coarse consistency

you makea syrup that reaches "thread stage" with 1 cup of sugar and 1 cup water. temperature is 215 degrees

although that doesnt seem high enough to me....

finally you mix this all up with sweet condensed milk (6 fluid ounces), cloves, ginger, the sugar syrup and the split peas

then you form tablespoon full mixtures into balls and let the balls sit to firm up for 3 hours

in the end the desert is firm, tender, grainy and the ones i have had from indians are dry and not really sticky or wet

i do not know how thius recipe will turn out

but i may have screwed it up already

i didnt have a food processor or meat grinder

and my blender is not the greatest so i put the drained soaked peas i the blender with a little water

i now have a slushy perhapse over processed mash of split peas and i am drainng the mash over a seive, the mix is coarse enough that no split pea is leaking out of the seive, but water with a yellow color is

so questions

will this produce a dry enough mixture for mixing with evaporated milk and backing powder to be fried to becoem dry again for regrinding and re mixing?

how else can i dry this out, after much drainign acan i spread the meal on a sheet to dry further in the sun?

am i loosing precious food materials in theyellow liquid being drained out?

is tihs a lost cause?

maye i shoudl jsut put the whole paste outsied in the sun so i dont loose anything with the yellow staerch water?

maybe i sohudl jsut restart

is it possible to grind split peas up with no food processor?

maybe in 1/4 cup batches in the blender?

well what do yal ltihnk?

also I have condensed milk but no exaporated milk

i could buy evaporated milk, or use coconut milk

coconut milk tastes great but is a different chemical/physical make up than evaporated milk

what do u think?
post #2 of 10
Thread Starter 
my groudn split peas are draiign but also inevitably soakign up water.

thisi what shoudl be happening later with evaporated milk

maybe I will skip the evaporated milk step

then i have less milk in the recipe, this means less rcih slightly and also lacking whatever chemical kick the evaporated milk gave

i do have

butter, coconut milk and heavy cream, all of witch could be experiemnted before tonight when theis recipe will be done (hopefully)

maybe I ca make evaporated heavy cream or evaporated two percennt milk

ah yes the possibilities are endless.
post #3 of 10
I'm not going to be of much help, but on your next attempt with the blender I would use some of the condensed milk to help grind up the peas, rather than add water and drain after blending.
I don't think you'll want to omit the milk, and the additional water is making you lean towards this, where you wouldn't otherwise.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
post #4 of 10
Thread Starter 
YES! excellent idea!!!

im just making dal with the first batch of the split peas!!!!
post #5 of 10
Thread Starter 
i spread the mushy coarsely gorund peas on a pan and put in the oven at 150 for 2 hours

then i left in the warm oven overnight

the next day i have very slightly damp split pea meal!!!!!!

iom making some ghee right now!!!
post #6 of 10
Just out of curiosity.... why keep using West Indian examples of Indian cuisine?
post #7 of 10
Thread Starter 
good question! I prefer some of the west indian versions of deserts and I love some of their breads. but india is by far an older and deeper cooking tradition. I wouldnt want to say more refined, there is jsut more out there!!! and it is superb.

I have already worked thorough two indian cookbooks by sanhi and one by mary s atwood as well as another which i cant find. the last indian cookbook is actually the most interesting as it has very old indian recipes and the funny thing is that it is in this cookbook and not the other ones by sanhi or atwood where i found equivalents to west indian dishes! needless to say i have momentarily lost this cookbook.

its fun to see india all over the world and to see how cuisines evolve, mix and change!

to make a long story short, i really really like trinidadian girls and having a curry q with as many trini girls as possible is one of my soon to be realized dreams


its true!
post #8 of 10
Frankly, I prefer to go to the source cuisine! I've visited the Caribbean lots of times, but can't say the 'cuisine' of many of the islands is my idea of haute cuisine, or even tasty grub.

'Indian' foods are Britain's second cuisine. More Indian restaurants here than any others, i suspect.
post #9 of 10
Thread Starter 
where did u go and what did u have?
post #10 of 10
I've visited Jamaica a few times, Barbados and St Kitts.

Food? Akee with salt fish, goat curries, fresh seafood and fish, rice n peas - the usual Caribbean foods.
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