One of my favorite Laddoo's are these Motichoor or Boondi Ke Ladoo.
Motichoor literally means crushed pearls, and these are made by frying
gram flour into tiny pearls and soaking them in sugar syrup. If you
have not tried making Motichoor laddoos before, try this easy to follow
recipe where each pearl of the Ladoo is flavorful and luscious.
Yield: 15 pieces.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients
Tips
Procedure
3. Heat oil on a medium high flame. Take a boondi ladle ( jhara ) with small holes suitable for making small boondis.
To help in making the boondi, I took a small box with height a little more than the kadai ( frying pan ) and covered it with a kitchen towel. I rested the ladle on this box.
Pour a large spoon of batter into the ladle. Immediately but carefully, tap the ladle a few times on top of the box, such that small drops of batter fall into the oil.
4. As soon as all the batter in the ladle has fallen into the oil,
keep the ladle aside and use a different ladle to scoop up the Boondi. (
The boondi's are cooked immediately, and you do not need to wait ).
Drain the fried boondi's on a paper towel.
Repeat and make boondis from all the batter.
5. Lets make the sugar syrup now. Add sugar and water to wide pan on high heat.
7. In the boiling sugar syrup add the boondis. Mix them and boil for a minute.
8. Turn off the flame and cover the pan for about 5 minutes for the boondi to absorb all the sugar syrup.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients
- For Laddoo
- 1 cup fine Besan ( Gram Flour )
- 3/4 cup water
- Vegetable oil for deep frying.
- Chopped cashews for garnish
- Ladle with small holes to make boondi.
- For sugar syrup
- 1 cup granulated sugar
- 3/4 cup water
- 1 tsp lemon juice
- A few drops of orange food coloring ( optional )
Tips
This recipe is very easy to follow. There are two important things to keep in mind for making the boondis :
- Careful and rapid tapping of the jhara ( ladle ) to make the small boondis. ( See video in procedure below. )
- Using small amounts of batter for every batch.
1. In a mixing bowl sieve 1 cup of besan.
2. Gradually add 3/4 cup water and whisk to make a lump free pouring consistency batter.
To help in making the boondi, I took a small box with height a little more than the kadai ( frying pan ) and covered it with a kitchen towel. I rested the ladle on this box.
Pour a large spoon of batter into the ladle. Immediately but carefully, tap the ladle a few times on top of the box, such that small drops of batter fall into the oil.
Drain the fried boondi's on a paper towel.
Repeat and make boondis from all the batter.
5. Lets make the sugar syrup now. Add sugar and water to wide pan on high heat.
6. Bring it to a boil and food coloring and add lemon juice to stop crystallization.
9. Once the sugar syrup is absorbed, uncover the panm add the chopped nuts and let the mixture come to room temperature.
10. Make laddoos. ( When the mixture is completely cooled only then laddoo will form easily )
8 Comments:
Waah ...Ye Chupa Talent Ab Saamne Aaya🙂
My so so perfect sista am so proud of you 🥰 This venture was much awaited and thank you for finally arriving 💕
Keep shining and keep inspiring 🤗 You are unique with God gifted many talents so share your wisdom with others 🥰 Much much luv and tight hug from Di
Hi Neha..for motichoor Laddoo instead of oil can I use cow ghee to make boondi ? Will that affect taste?
Hi Tanu...if you are ok with the flavor of ghee,you can use it 😊
Ur recipe is amazing thanx a lot
Your recipe was amazing. Laddoos were awesome. Also a question. How long is it’s shelf life?
Hi Sheetal...glad you liked the recipe ❤️,it would stay good in the refrigerator for atleast 2 weeks😊
Post a Comment