Motichoor Laddu Recipe
Motichoor Laddu is a beloved Indian sweet, often prepared during festivals, weddings, and celebrations. These tiny, melt-in-the-mouth laddus are made from gram flour (besan) and soaked in sugar syrup, giving them their signature taste and texture.
Ingredients:
- 1 cup gram flour (besan)
- 3/4 cup water (for batter)
- 1/2 teaspoon baking soda
- 1 cup sugar
- 1/2 cup water (for sugar syrup)
- 1/4 teaspoon cardamom powder
- 2 tablespoons milk
- Orange food color (optional)
- 2 tablespoons ghee
- 2 tablespoons chopped pistachios or almonds (for garnish)
- Ghee or oil (for frying)
Instructions:
Step 1: Prepare the Boondi Batter
- In a mixing bowl, combine gram flour, baking soda, and water to form a smooth, lump-free batter. The consistency should be slightly thin to allow the boondis to pass through a perforated ladle easily.
- Add a few drops of orange food color and mix well.
Step 2: Fry the Boondis
- Heat ghee or oil in a deep pan over medium heat.
- Hold a perforated ladle (jharra) above the hot oil and pour a small portion of the batter over it. Tap or gently move the ladle so that tiny droplets fall into the oil.
- Fry the boondis for a few seconds until they are just cooked but not crispy.
- Remove them using a slotted spoon and drain excess oil on a paper towel. Repeat until all the batter is used.
Step 3: Prepare the Sugar Syrup
- In a pan, combine sugar and water. Cook on medium heat until the sugar dissolves completely.
- Add milk to remove impurities, skimming off any foam that forms on the surface.
- Cook until the syrup reaches a one-string consistency (when a drop of syrup between your fingers forms a single thread).
- Add cardamom powder and mix well.
Step 4: Combine Boondis with Sugar Syrup
- Add the fried boondis to the warm sugar syrup and mix well, ensuring they absorb the syrup evenly.
- Cover and let the mixture sit for 10-15 minutes so the flavors blend together.
Step 5: Shape the Laddus
- While the mixture is still warm, mash it slightly with your hands or a spoon to break down larger boondi clusters.
- Grease your palms with ghee and shape small portions of the mixture into round laddus.
- Garnish each laddu with chopped pistachios or almonds.
- Allow them to set at room temperature for a couple of hours before serving.
Tips for Perfect Motichoor Laddus
- Use fine besan for a smooth texture.
- Ensure the batter is neither too thick nor too runny.
- Do not over-fry the boondis; they should remain soft.
- If the mixture feels too dry while shaping, add a little warm ghee or milk to moisten it.
- Store in an airtight container at room temperature for up to a week.
Now that you have a foolproof recipe, try making these delicious Motichoor laddus at home and share them with family and friends. Whether it’s Diwali, Raksha Bandhan, or a special gathering, these laddus will surely bring joy to every occasion!
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