India is a country where every kind of dish is available. Some spicy, some sweet and some salty, every kind of taste can be tasted here. Every kind of tasty dish is made here. Eating sweets is the favorite thing of most people. Be it any happy occasion or festival, people need an excuse to eat sweets. Similarly, today we have brought for you Motichoor Laddu, which is specially made on Ganesh Chaturthi, Navratri, and Diwali.
Motichoor Laddu is a dish that everyone likes. It is made with the help of gram flour. There are many types of Motichoor Laddu. Laddus with small grains are called Motichoor Laddu, and Laddus with large grains are called Bundi Laddu. Today, we will talk about the method of making Motichoor Laddu and the ingredients used in it. So, without wasting any time, let's know the recipe for making Motichoor Laddu.
Ingredients
For Boondi:
2 cups of gram flour
¼ tsp saffron food color
1½ cups water
Ghee (for frying) (You can also use oil, but frying in ghee makes the laddus even tastier)
For Sugar Syrup:
1 cup sugar
½ tsp saffron food color
½ cup water
¼ tsp cardamom powder
½ tsp lemon juice/liquid glucose
2 tsp cashews (chopped)
2 tsp pistachios (chopped)
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| Halwaai Style Motichoor Laddu |
Instructions
How to make Boondi:
1. First, take 2 cups gram flour and 2 teaspoons rava in a large bowl. If you are using completely powdered gram flour, then do not add rava.
2. Add ¼ teaspoon saffron food color to it. Alternatively, use orange food color (a combination of red and yellow food color gives orange color. Mix well and make sure it is well blended.
3. Now add 1 cup of water and prepare a thick lump-free batter. Further, add ½ cup more water and mix well. Prepare a batter having a smooth flowing consistency.
4. Fine boondis can be prepared using a vegetable grater with small holes. Or kalchis are also easily available in the market for fine motichoor boondis.
5. Pour the prepared gram flour batter with the help of a ladle.
6. Pat gently, making sure the gram flour drops fall into the hot ghee/oil. Be careful not to let the kalchi hit the pan as it may cause a serious accident.
7. Do not add too many boondis as they may break into pieces. Keep stirring it after adding it.
8. When they become almost crispy, place them on a kitchen paper towel and drain. Strain the oil/ghee. If you are frying it in ghee, you can directly pour it onto the plate. This will give the flavor of ghee to the laddu.
9. Make small boondi and keep aside. Now it is time to prepare the syrup.
10. In a large thick, thick-bottomed pan, boil 1 cup of water and then add 1 cup of sugar and ½ teaspoon of saffron food coloring.
11. Let it boil for 5 minutes or take care that the syrup does not thicken and become sticky.
12. After this, add ¼ teaspoon cardamom powder and ½ teaspoon lemon juice and mix well. You can also use liquid glucose instead of lemon juice, which prevents the syrup from setting. After doing this, the syrup is ready for our Motichoor Laddu.
13. Add the prepared boondi to the hot syrup.
14. Mix well and make sure that all the boondi is coated in the syrup.
15. Let it boil for 2-3 minutes or till the syrup thickens and becomes sticky. Keep cooking till it thickens. Or you can say cook it till the syrup is completely absorbed.
16. Cover and keep aside for 10 minutes. Add 1 tbsp cashews and 2 tbsp pistachios. Mix it well.
17. Now, if all the syrup has dried up, take some boondi and make round laddus. If the mixture has become hard, add milk and mix so that the laddus become soft. Do not forget to apply ghee on your hands while shaping the laddus.
18. Now your Motichoor laddus are ready. If you want, you can also cover it with silver varnish paper. So that it looks like real Halwai style laddus.
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