Motichoor Laddu Recipe


Motichoor Laddu Recipe: South Asia is the place of orgin. often served at festive or religious occasions. It is made with small sized boondi not unlike besan laddu which is prepared big sized boondis

Preparation Time 25 Mins, Cook Time : 20 Mins, Total Time : 45 Mins.
Recipe Type : Served at before and after the meals.
Cuisine Type : Indian Subcontinent.
Servings : 5 to 6 Ladoos

Ingredients for Motichur Laddu:

For the syrup :
Sugar : 1 cupMotichoor Laddu Recipe
Water : 1/2 cup
Saffron Powder : 2 Pinches

For boondi :
Gram flour/Besan : 1 cup
Saffron Powder : 2 Pinches
Water : 3/4 cup
cardamom powder : 2 Pinches
Oil : As per the quantity/For deep frying
Ghee : shaping ladoos with palms
Melon/Magaz seeds : 2 tsp

Sugar syrup Preparation:

First take the water in a pan, dissolve sugar, saffron threads and keep it on the stove top.
cook the sugar solution till it reaches thread consistency in a low flame. keep the sugar solution aside.

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Motichoor Laddu Recipe Preparation:

• Make a smooth flowing batter of the gram flour/besan without any lumps and crushed saffron and mix well. The amount of water to be added depends on the quality.
• Heat the oil for deep frying in a kadai or pan. Take a perforated ladle/spoon(Holes spoon)
• Take a large spoon of the besan batter and pour it on perforated ladle/spoon. press with the other spoon so that the batter falls down from the perforations into the hot oil.
• Fry the boondi (gram flour balls) till they become golden color. Don’t over fry or make them crisp. when the oil stops sizzling, remove the boondis.
• If boondi becomes crisp then motichoor ladoos won’t be soft and they won’t be able to absorb the sugar syrup.
• For taking the fried boondi use a large slotted spoon/jhara, drain the oil well after removing the boondi and then add them directly to the sugar syrup.The sugar syrup should be hot.
• keep on adding them immediately to the sugar syrup. stir and mix well. The boondis should get softened in the sugar syrup.
• If the boondis are a bit crisp, then add 1 or 2 tbsp more of the hot water. the boondis absorb the hot water and remain soft and moist.
• Add the melon seeds and black cardamom powder, mix well.
• Apply some oil or ghee on your palms and shape the motichoor ladoos.The mixture would be warm when preparing the ladoos. on cooling they become firm.
• You can garnish the motichoor ladoos with melon seeds or raisins.These motichoor ladoos can also be refrigerated since they are not made from ghee. If you fry them in ghee then the ghee will solidify on refrigeration.