Motichoor Ladoo Recipe- Diwali Special
Motichoor ladoo is made from fine boondi where the balls are tiny and is cooked with ghee or oil. Originally this ladoo was a Tamil sweet, but it is now popular throughout India.
Motichoor ladoo has been my weakness since childhood. I remember Baba getting these for me from the local halwai whenever i craved for them. Never ever i thought that i would be able cook these beauties in my kitchen
Making motichoor ladoos at home is not rocket science but involves lot of technique and precaution. I was standing for almost 6 hours:) It includes photographing them too. The end result is totally worth it 🙂
Last year I made Boondi ladoos as one of my Diwali Recipes. In boondi ladoos the boondi is bit bigger in size. Motichoor is known for its fine boondi and melting in the mouth texture.
So here is the recipe. Hope you guys try it 🙂
Ingredients
1 1/2 cup chickpea flour/besan
1 1/2 tbsp semolina (rava)
For the sugar syrup
1 1/4 cups (250 grams) sugar
1 ½ cups of water
1 tbsp milk
a few drops saffron or saffron food colour
Other ingredients
a few saffron (kesar) strands
2 tbsp chopped almonds
2 tbsp chopped pistachios
1 tsp cardamom (elaichi) powder
2 tsp rose water
2 tbsp ghee
2-3 drops lemon juice
oil/ghee for deep frying
For Decorations
Method
Start by mixing the besan, a pinch of kesar food color, ¼ tsp ghee in a bowl.
Add water little by little and make a batter. Make a medium thin batter using water as required. Let the batter rest for 15-20 minutes minimum.
Heat ghee/oil to fry the Motichoor boondis, in a kadhai/pan.
You’ll need a Jhara for making the miniature boondis, the finest one. Place a stand/container or some sort of thing near the pan with ghee. Make sure to keep a cloth below and above the container. The height of the container should be a couple inches above the pan.
To make these, you’ll need to consistently beat/hammer/tap down your jhara’s handle in the container and the face of jhara should be over the pan. While someone who is helping you would add a ladle full of the watery batter. And the miniature boondis would fall into the super-hot/little less hot than smoky oil/ghee
As soon as you feel all the batter has been dropped into the hot ghee, take the boondis out from the ghee. I mean instantly take them out. You don’t want to over cook them.
After all the boondis are made, let them rest for 10-15 minutes.
To make the syrup, add sugar and water in a pan. Add a pinch of kesar food color, lemon drops and the rose water.
Heat it up and let the sugar dissolve, and switch over to a very very low flame.
Add the boondis in and start stirring it. Cooking these boondis is a critical and tricky step, if you cook this less it won’t form into laddos and even if it forms it may remain kinda chewy and wet. If you cook it more, it’ll be hard and all the goodness of a melt in mouth motichoor would be void.
Cook it in very very low flame, just until it starts leaving sides. If you had switched off flame, switch it on after 2 minutes to the lowest flame and Cook it till Just Starts Leaving Sides. Once done, switch off flame and cover and let it be like so for 5-6 minutes.
Take the mixture out from the pan into a plate and spread it. Add the nuts, cardamom powder and let it cool down completely. You have two options; either make the laddus and keep them for 4-5 hours or let this mixture rest for 4-5 hours then make the laddus. I make as soon as it cools, then let them rest. I prefer to shape and then rest.
Shape these into laddus and then cover these and let these rest for 4-5 hours minimum. More the better, but one cannot resist any more. By this time happens, the boondis get softer, sweeter and just like a motichoor laddo should be.
As the time passes, and if you had made them before and let them rest which may result in slight odd shapes, you can roll them between
Adapted from cookingshooking.in
For Decorations I used Me Festive Silver Warkh. Below is the tutorial to use the wrath. For knowing more details of the warkh..click here
