Soft Sesame Ladoos: Master the Jaggery Syrup for Melt-in-Mouth Delights!

• Achieving soft sesame ladoos hinges on perfect jaggery syrup; overcooking makes them hard, undercooking causes them to break.
• Use 'Chikki jaggery' or ladoo-specific jaggery, grated or cut finely, for even syrup consistency.
• Test syrup readiness: drop in water; a soft, round ball indicates it's perfect, while a hard ball means it's overcooked.
• Adding a little ghee to the syrup ensures shiny and soft ladoos, enhancing their texture and appeal.
• If the ladoo mixture hardens during shaping, gently reheat it over low heat to regain pliability.

Why It Matters: Perfect jaggery syrup and the right jaggery type are secrets to soft, delicious sesame ladoos.