Today I am sharing recipe for motichur ladoo. As Diwali is round the corner, I thought to share this recipe as nothing is better than homemade ladoos. Motichur Ladoo is liked by almost everyone and also makes the perfect gift for Diwali. So this Diwali make these scrumptious ladoos yourself and surprise your friends and family. It is a very simple recipe. In motichur ladoo moti means pearl and chur means crushed, it simply means ladoo made with tiny boondis. For making motichur ladoo a special ladle with tiny holes is needed but I have shared a trick with which it can be made easily in home with regular slotted spoon which we use for frying. So lets get started.
Serving: 14-15 medium sized ladoo
Preparation Time: 10 minutes
Cooking Time: 40 minutes
For Making Boondi –
- 1 cup Gram flour (Besan)
- 1 tbsp Semolina (Sooji)
- 1/4 tsp Baking Soda
- a pinch of salt
- 1-2 drops of orange food color
- 1-2 drops of yellow food color
- 1 tbsp. clarified butter (ghee)
- Water as required
For Sugar Syrup –
- 3/4 cup sugar
- 1/2 cup water
- 2 drops of orange food color
- 2 drops of yellow food color
- 1/2 tsp cardamom powder
- 2-3 drops of rose essence
- few strands of saffron
- 1/4 tsp lemon juice
- 4 tsp melon seeds (optional)
- Oil / ghee for frying the boondis
First of all we will start with making sugar syrup. Take sugar in a pan and add water to it. Keep the gas on medium heat. As it starts simmering, add rest of the ingredients i.e. orange food color, yellow food color, rose essence, cardamom powder, saffron and lemon juice. Mix everything nicely.
The sugar syrup will start to thicken soon so keep an close eye. Always keep the gas on medium heat. Boil the sugar syrup till one string consistency. to check the one string consistency, take a drop of sugar syrup and rub between your fore finger and thumb. As you get the one string consistency, switch off the gas immediately. If sugar syrup will thicken further then it will result in hard ladoos. We will not get that melt in mouth texture of ladoos. Once sugar syrup is prepared, cover and keep it aside.
Now we will make batter for boondis. Take all the ingredients for boondis in a bowl i.e. gram flour, semolina, baking soda, salt, orange food color. yellow food color and ghee. Add water little by little to make a lump free batter.
Batter should be of free flowing in consistency. It will be thinner than dosa batter. Keep the batter to rest for five minutes. In the mean time heat oil/ghee for frying boondis. I have used ghee for frying. Ghee gives that authentic rich taste to the motichur ladoos.
Take ghee in a kadhai and keep it on medium flame. If you have the special ladle used for making boondis then that’s the best but I didn’t have that so I have used the simple slotted spoon to make boondis. Once ghee is hot enough, keep slotted spoon over it and slowly pour little batter on it and immediately start tapping the slotted spoon on the kadhai slowly. This will give nice round boondis. Fry the boondis for maximum a minute or else they will crisp up. Once boondis are golden brown take it out on a plate. Never take them out on a paper towel or absorbent paper otherwise paper will absorb all the ghee and our ladoos will come out dry.
Like this make rest of the boondis. Always clean the slotted spoon before pouring the batter to get round boondis.
Once all the boondis are made, cool down a little bit. Take them in a grinder jar and pulse it once or twice, not more than that otherwise it will become more powdery or mushy.
Boondis are completely ready to be added to the sugar syrup. Sugar syrup should be hot while adding the boondis so that it is absorbed nicely by the boondis. If syrup has cooled down then reheat it and then add the boondis. At this stage also add the melon seeds. Give it a mix and cover it. Leave it like that for 15-20 minutes for all the syrup to absorb. After 15-20 minutes when boondis have absorbed the syrup nicely and it is warm enough to handle, start shaping the ladoos. It is much easier to shape and roll when the boondi mixture is warm. Roll it between your palms to make beautiful round ladoos.
Mouth watering delicious ladoos are ready to be enjoyed. They are super delicious, I bet you won’t be able to stop at one. These also make the perfect gift for the upcoming festive season. So friends do try this and enjoy it with your friends and family.
Handy Tip :-
- Consistency of sugar syrup is very important so keep a close eye for one string consistency for soft ladoos.
- After frying the boondis never take it out on an absorbent paper as it will absorb all the ghee resulting in dry ladoos.
- After leaving the boondis in the syrup for 20 min if you feel that it has not absorbed all the syrup then keep it in medium heat and stir it gently till boondis absorbs all the syrup.
- Traditionally melon seeds are only added in motichur ladoos but if you want to add pistachio and cashew then you can add.
So friends please try out this and let me know how you like it. Enjoy !!
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