Motichur Ladoo | Motichur Laddu | Motichoor Laddu
Motichoor Ladoo is a famous Indian sweet and is available widely. This is a gram flour based fried delicacy.
Servings 12 Motichoor Ladoo
Calories 214kcal
Cost Rs 100
Ingredients
To make Motichoor Boondi:
- 200 g Besan/ gram flour
- 3 drops Yellow food color
- 2 drop Red Food Color
- 2 drops Green Food Color
- 25 strands Saffron: a pinch
- ⅙ Tsp. Salt 1 pinch
- Refined Oil for deep frying I used 500ml
- 3 Tbsp. Ghee
- 2 Tbsp. Milk Optional
- ¾ cup Water: for making the batter
To make the Rosh/ Sheera/ Chachni/ Sugar Syrup:
- 150 g Sugar: ¾ Cups
- 20 strands saffron 1 pinch
- ½ Tsp. Lemon Juice
- ¼ cup Water for making the syrup
Other:
- 1 Tbsp. Melon seeds/ Magaj dana
- 20 Pistachios
- 1 Tbsp. Black cardamom seeds
Instructions
- 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.
- Divide the mixture into two part: ¾ and ¼.
- Add Yellow and Red color to the ¾ part and Green color to the ¼ 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 pladle/ 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 use the backside of the laddle keeps pouring the batter through the perforated laddle to the oil ghee mixture.
- Fry the boondi till those turn 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 de-crystelize 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 mixer grinder 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.
Notes
- 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 and also gives the body to the Motichoor.
Nutrition
Serving: 75g | Calories: 214kcal | Carbohydrates: 23g | Protein: 4.1g | Fat: 12.2g | Saturated Fat: 2.7g | Cholesterol: 8mg | Sodium: 50mg | Fiber: 2.1g | Sugar: 14.5g
