wellhealthorganic.com Motichur laddu: Motichur laddu, a beloved Indian sweet, embodies a delightful combination of softness, deliciousness, and a melt-in-the-mouth texture. Mainly crafted from gram flour, sugar, and spices, it stands as one of the most cherished treats in Indian cuisine.
Motichur laddu
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Cuisine: Indian
- Course: Sweets
- Diet: Vegetarian
- Difficulty Level: Moderate
Ingredients:
For Sugar Syrup:
- 1 cup sugar
- ½ cup water
- pinch of saffron powder
For Making Boondi:
- 1 cup besan (gram flour)
- ¾ cup water
- 2 to 3 black cardamoms
- ½ tablespoon magaz (melon seeds)
- Oil for deep frying
- A bit of oil or ghee for applying on the palms while shaping the ladoo
Also Read: Choco Lava Cake
Instructions:
Preparing Sugar Syrup:
- Dissolve sugar, saffron threads, and water in a pan, and place it on the stove top.
- Cook the sugar solution until it reaches one-thread consistency. Then, switch off the flame and set the sugar solution aside.
Making Boondi:
- Create a smooth flowing batter using gram flour/besan, crushed saffron, and water. Ensure the batter is neither too thick nor too thin.
- Heat oil for deep frying in a kadai or pan until moderately hot.
- Using a perforated ladle/spoon, pour the besan batter over it, allowing the batter to fall into the hot oil.
- Fry the boondi until they turn golden. Avoid over-frying or making them too crisp.
- After frying, drain excess oil from the boondi and immediately add them to the hot sugar syrup.
Making Motichoor Ladoo:
- While the sugar syrup is hot, add all the fried boondi to it and mix well. Allow the boondi to soften in the sugar syrup.
- Transfer the boondi and sugar syrup mixture to a blender or mixer. Add 1 tablespoon of hot water and pulse the mixture a few times until it achieves a smaller shape.
- Add magaz/melon seeds and black cardamom seeds to the mixture, and mix well.
- Apply some oil or ghee on your palms and shape the motichoor ladoo while the mixture is warm.
- Allow the ladoo to cool, and they will firm up.
Also Read: Paneer Lababdar
Notes:
- Use a fine variety of gram flour that is within its shelf life.
- Maintain the sugar syrup’s heat by placing the pan over hot water.
- Avoid over-frying the boondi or pulsing the mixture excessively.
- Fry the boondi in moderately hot oil to achieve the desired texture.
- For vegan motichoor ladoo, use neutral-flavored oil for shaping.
- The recipe can be adjusted to make a small or large batch of motichoor ladoo.