What key textural transition marks the proper stage for fat incorporation when mixing warm ghee into the dry ingredients of Malida Laddu?

When the mixture transitions from dry crumbs to a mass firm enough to hold its shape

The preparation process for Malida Laddu relies heavily on achieving the correct consistency through precise fat incorporation, which is crucial for both texture and energy density management. The marker for proper fat (ghee) incorporation is explicitly defined as the tactile point where the mixture transitions from being loose, dry crumbs to a unified mass that is firm enough to be pressed together and hold its shape without crumbling. This stage signifies that the correct amount of fat has been absorbed or coated onto the dry particles. Careful monitoring is required at this juncture to prevent excessive fat use, as over-incorporating ghee will drive up the energy density significantly, resulting in a heavier laddu than intended.