Motichur laddu. Motichoor ladoo recipe with step by step photos - I had made these melt in the mouth motichur ladoos for the Diwali festival, but was not able to post. The whole process of making the motichoor ladoos took a lot of time and in between it started becoming dark. So by the time, I was finished, it was already dark.
Laddu or laddoo or avinsh (laḍḍū, lāḍḍū) is a sphere-shaped sweet originating from the Indian subcontinent; the name originated from the Sanskrit word Lattika.
Laddus are primarily made from flour, fat (ghee/butter/oil) and sugar.
Sometimes ingredients such as chopped nuts and/or dried raisins are also added.
You can cook Motichur laddu using 14 ingredients and 16 steps. Here is how you achieve that.
Ingredients of Motichur laddu
- Prepare of boondi--.
- Prepare of besan.
- It's of rava / semolina.
- It's of saffron food colour.
- It's of water.
- You need of oil for frying.
- It's of sugar syrup--.
- You need of sugar.
- It's of saffron food colour.
- It's of water.
- Prepare of cardamom powder.
- Prepare of lemon juice.
- It's of cashew chopped.
- It's of pistachios, chopped.
The type of ingredients used may vary by recipe. Motichoor ke Ladoos or Motichur Laddu. Ships from and sold by Himalya Fresh. Motichur Laddu, motichur laddus are made with very small sized boondi, almost like little rice pearls and they are not fried till they darken.
Motichur laddu step by step
- in a large bowl take besan and rava. If using coarse besan avoid adding rava.also, add saffron food colour..
- Mix well making sure it's combined well..
- Now add 1 cup water and prepare a thick lump-free batter..
- Add ½ cup of more water and mix well..
- Boondi prepared using an oil strainer or small holes perforated spoon..
- Pour prepared besan batter and slowly tap with the help of ladle, making sure the drops of besan fall into the oil..
- Do not overcrowd the boondis and stir.Once they are almost crisp, take off and drain over the kitchen paper towel.keep aside..
- In a large thick bottomed pot, take sugar and saffron food colour. add of water and dissolve sugar..
- Allow it to boil for 4 minutes or until syrup thickens slightly. do not allow sugar syrup to attain string consistency..
- Further, add cardamom powder and lemon juice to sugar syrup. lemon juice prevents sugar syrup from crystallizing..
- To the hot sugar syrup, add prepared boondi.
- Mix well and make sure to coat all the boondi with sugar syrup. continue to cook for 2 -3 minutes or until sugar syrup thickens..
- Cover and keep aside for 10 minutes..
- After 10 minutes, sugar syrup is absorbed completely by boondi..
- Add 2 tbsp cashew and 2 tbsp pistachios. mix well. Prepare the ladoo taking a small amount of boondi. add milk if required, to make moist laddu..
- Finally, motichoor laddu is ready to be served or refrigerate for a week..
Making these laddus is a time consuming process and a little practice is required to perfect them. Motichoor Ladoo or Motichur Ladoo is a round-shaped sweetmeat made from fine, tiny balls of besan. The chickpea flour globules is fried in ghee or oil, and soaked in sugar syrup. The sweet, pearl-like balls are then moulded into ladoos. Motichur Ladoo is originally said to hail from the Northern region of the country, but happens to be a.