Motichur Ladoo | Motichur Laddu | Motichoor Laddu Recipe Type : Sweet Cuisine: Indian Author: Debjani Chatterjee Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 12 Motichoor Ladoo Motichoor Ladoo is a famous Indian sweet and is available widely. This is a gram flour based fried delicacy.
- To make Motichoor Boondi:
- Besan: 1 cup ( 200g)
- Yellow food color: 2-3 Drops
- Red Food Color: 1 Drop
- Green Food Color: 3 Drops
- Saffron: a pinch (around 25 strands)
- Salt: 1 pinch
- Refined Oil: for deep frying (I used 500ml)
- Ghee: 3 Tbsp.
- Milk: 2 tbsp. (Optional)
- Water: for making the batter (around 3/4 cup)
- To make the Rosh/ Sheera/ Chachni/ Sugar Syrup:
- Sugar: 3/4 cups (150g)
- Saffron: 1 pinch (around 20 strands)
- Lemon Juice: 1/2 tsp.
- Water: for making the syrup (around 1/4 cup)
- Melon seeds/ Magaj dana: 1 Tbsp.
- Pistachios: 20
- Black cardamom seeds: 1 Tbsp.
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- To make Motichoor Ladoo, you have to keep the sugar syrup handy while you are frying the boondi.
- Chop the pistachios. Half will go within the ladoo and half will be used in garnishing.
- To make the Sugar Syrup:
- Take sugar in a pan along with water and lemon juice.
- Add crushed saffron to it.
- Heat it on medium flame and cook till the sugar melts.
- The syrup should have one string consistency.
- Once it reaches the desired thickness switch the flame off.
- To make the Boondi:
- Take besan in a bowl and add salt to it.
- Add water to this and make a semi-liquid batter. It should not be excessively runny or thick.
- Now add milk to this mixture.
- Devide the mixture into two part: 3/4 and 1/4.
- Add Yellow and Red color to the 3/4 part and Green color to the 1/4 part of the batter.
- Heat oil along with 2 tbsp. of Ghee in a pan.
- Keep a tray with tissue paper handy.
- Heat the oil and once heated keep the flame medium.
- Take a perforated laddle/ jhara and place it on the top of the pan as shown in the picture.
- Take a paddle full of batter and pour it over the jhara and using the backside if the paddle keeps pouring the batter through the perforated paddle to the oil ghee mixture.
- Fry the boondi till those turns crisp. It will take around 40-50 seconds per batch.
Assembling the ladoo:
- Keep the syrup hot while frying the boondi.
- It is better to keep the flame on the lower side.
- If crystallizes, hearing will decrystelize the syrup again.
- Add little water if the syrup thickens.
- Once the boondis are fried, add those directly to the syrup and mix properly.
- Batch by batch add all the fried boondi to the syrup.
- Once mixed properly, take this mixture through a good processor or mixie for 30 seconds.
- This step will help in breaking the boondi. Do not over-mix though.
- Take the mixture in a plate.
- Add black cardamom seeds, melon seed and half of the chopped pistachios and mix.
- While the mixture is hot yet to be handled by hand, apply ghee to your palm and make balls out of this mixture.
- Top each ball with a piece of sliced pistachio.
Ghee is used during frying the boondi to make it more flavorful.
Salt is added to make the boondi crisp.
Milk makes the Ladoo more flavorful also gives the body to the Motichoor.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: Indian
- Serving Size: 55g
- Calories: 211
- Sugar: 16.3g
- Sodium: 21mg
- Fat: 13.3g
- Saturated Fat: 3g
- Carbohydrates: 21.8g
- Fiber: 1.4g
- Protein: 2.8g
- Cholesterol: 7mg