Motichoor Ladoo is a North Indian sweet that is prepared during the festivals, especially on Diwali. These Motichoor ladoos are slightly different from the boondi ladoo which we prepare in South India.
The boondi prepared for motichoor ladoo are very tiny. They do have a different type of ladle which has a very tiny hole in it. We don’t use this ladle very often, it is used only to make motichoor ladoo, so I thought to make a DIY ladle using a plastic bowl. Trust me it turned out to be too good. You need a plastic bowl or a cup and a needle or a safety pin to poke the plastic. I have shown a detail video of how to make the DIY ladle in the video. You can check the video for clarification.
This motichoor ladoo is very easy to prepare. There is no need to check for the string consistency. Once the syrup comes to a rolling boil you need to add the prepared boondi and the remaining ingredients. Soak it for at least 2-3 hours. Transfer it to another bowl to cool for a while. When still warm apply ghee to your hands and start making the ladoos. Now let us see how to prepare this recipe.
Enjoy the video of motichoor ladoo. Subscribe for more videos.
- 1 cup Bengal gram flour/Kadalai Maavu/Besan
- 3-4 drops Orange Food Color
- 1 cup oil to deep fry
- 1 pinch Saffron soaked in a tbsp of hot water
- 1 tbsp Pistachios/Pista finely chopped
- 1 tbsp Almond/Badam finely chopped
- 1 tsp Cardamom/Elaichi Powder
- 3-4 drops Orange Food Color
- 1 tbsp Ghee
- 1 Plastic bowl use and throw
- 1 Needle/safety pin
- Take a plastic bowl wash it thoroughly and dry it. With the help of the needle or safety pin poke holes here and there at the base of the bowl as shown in the video.
- In a bowl add the Bengal gram flour, food color mix well. Add water little by little and bring to a watery consistency.
- Heat oil in a kadai. Once the oil gets heated just drop two, three drops of batter in the oil. If it raises immediately then the oil is ready. Bring the flame to medium-low heat.
- On a perforated ladle or the DIY ladle pour the batter as shown. The batter should flow as pearl drops. That is the right consistency. Also, pour batter till the oil is 3/4th covered with pearls. Do not overcrowd or else it will stick with each other.
- Let it cook for a few seconds only. No need to cook until it turns golden brown or crisp. As these pearls are so small it cooks very fast. Now remove the pearls on the kitchen towel using a mesh ladle.
- Now heat another pan. Add sugar and water. Mix well until all the sugar is dissolved. Now bring it to boil. Let it boil for 2 to 3 mins. No need to check for string consistency. Once you get the rolling boil, keep the other prepared ingredients ready. You have to act here fast.
- Now add cardamom powder, saffron water, badam, pistachios and mix well. Next, add the prepared boondi, immerse it in the syrup. switch off the flame. close the lid and let it sit there for 2-3hours or until all syrup is absorbed.
- After it soaks well transfer the boondi to another bowl. Let it cool for a while. While still boondi is warm, apply ghee to your hands and start making ladoo of any desired size of your choice.
- Don't let the boondi to cool completely. If it cools completely you will not be able to make ladoos. Instead, you can wither it and have it as boondi.
- If you want to make it as ladoo, make it in shape while the mixture is still warm.
- No need to bring the sugar syrup to string consistency.
- You can even add a tsp of kewra water in the sugar syrup.
- If you feel boondi is not soaked even after 2-3 hrs, you can turn on the stove and saute for few mins until all the syrup is absorbed.
Delicious melt in the mouth motichoor ladoo is ready to relish.
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