motichoor ladoo (motichur Laddu) recipe with tips and video
Prep time
Cook time
Total time
motichoor ladoo sweet is also known as Motichoor ke Ladoos or Motichur Laddu.boondi made out of besan/chickpea flour batter fried in ghee, then simmered in sugar syrup and formed into laddu.
Author: Premalatha Aravindhan
Recipe type: Sweets
Cuisine: North Indian
Serves: 8
Ingredients
- 1 cup besan flour
- a pinch orange colour or saffron
- ¼ cup milk (adjust according to ur flour quality)
- Oil or ghee for frying
- 1 cup sugar
- ⅓ cup water
- 2 drops rose water
- 2 pinch ellachi powder
- nuts of ur choice
Instructions
- Sieve the besan flour and add it into a mixing bowl .add a pinch orange colour. Add the milk or water and mix well without lumps. The amount of water or milk depends on the the quality of the flour which you are using so adjust according to it. The mix should not be too thick or too thin.
- Heat oil or ghee in a kadai and the slowly drop the batter over the ladle. fry the round droplets and then take out in a plate. Repeat this for the remaining batter.
- Make the sugar syrup, once it reaches the one string consistency then drop the fried boondi and let it soak for a while.
- Now the boondi is ready. Transfer it to the mixie jar,you can do this by 2 batch also. just give a pulse is enough no need grind it into a smooth paste and then transfer it to a plate.
- Now apply some oil or ghee on your palms and shape it into a lemon sized ball and arrange it. Once it become cool you can serve it.
- you can garnish the motichoor ladoos with melon
Notes
1. Sieve the besan flour before use and also get the course variety of besan flour.
2.Make the thin batter not so thick.
3. don't fry the laddo for long just take it out once they fried.If they fried for long it will become crispy and will not suck the sugar syrup and also making ball is difficult.
4.sugar syrup consistancy is very important it should form the single thread.
5. Always drop the fired boondi on hot syrup.
6. Sqeeaze out the sugar syrup and then grind it.If you using tiny hole ladle then no issues or else grind the soaked boondi and then make ball shape,while grinding give just a pulse not too smooth.
7. to get the perfect round shape i just rolled it in ladle(kuzhambu karandi) and then gave a rotate in the middle of the hand.
2.Make the thin batter not so thick.
3. don't fry the laddo for long just take it out once they fried.If they fried for long it will become crispy and will not suck the sugar syrup and also making ball is difficult.
4.sugar syrup consistancy is very important it should form the single thread.
5. Always drop the fired boondi on hot syrup.
6. Sqeeaze out the sugar syrup and then grind it.If you using tiny hole ladle then no issues or else grind the soaked boondi and then make ball shape,while grinding give just a pulse not too smooth.
7. to get the perfect round shape i just rolled it in ladle(kuzhambu karandi) and then gave a rotate in the middle of the hand.
Recipe by Prema's Culinary at https://premasculinary.com/2015/08/motichoor-ladoo-recipe-motichur-laddu.html