Time and servings
Time and servings
Ingredients
for boondi:
- 2 cup besan / gram flour
- 2 tbsp rava / semolina / suji (fine)
- ¼ tsp saffron food colour
- 1½ cup water
- oil for frying
for sugar syrup:
- 1 cup sugar
- ½ tsp saffron food colour
- ½ cup water
- ¼ tsp cardamom powder
- ½ tsp lemon juice
- 2 tbsp cashew / kaju (chopped)
- 2 tbsp pistachios (chopped)
Instructions
- firstly, 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.
- you can see the the mixture is dried and all the sugar syrup has absorbed.
- prepare the ladoo taking a small amount of boondi. add milk if required, to make moist laddu.
- finally, motichoor laddo is ready to be served or refrigerate for a week.
Boondi preparation recipe
1
firstly, in a large bowl take 2 cup besan and 2 tbsp rava. if using coarse besan avoid adding rava.
2
also, add ¼ tsp saffron food colour. alternatively, use orange food colour (combination of red and yellow food colour gives an orange colour.
3
mix well making sure its combined well.
4
now add 1 cup water and prepare a thick lump-free batter.
5
further, add ½ cup of more water and mix well.
6
prepare a smooth flowing consistency batter.
7
fine boondi can be prepared using a small holed vegetable grater.
8
with the help of ladle, pour prepared besan batter.
9
slowly tap, making sure the drops of besan fall into the hot oil.
10
do not overcrowd the boondis and stir.
11
once they are almost crisp, take off and drain over the kitchen paper towel.
12
boondi can also be prepared using an oil strainer or small holes perforated spoon.
13
pour prepared besan batter and slowly tap with the help of ladle, making sure the drops of besan fall into the oil.
14
do not overcrowd the boondis and stir.
15
once they are almost crisp, take off and drain over the kitchen paper towel.
16
prepare small boondi in batches and keep aside.
Sugar syrup preparation
1
in a large thick bottomed kadai, take 1 cup of sugar and ½ tsp saffron food colour.
2
add ½ cup of water and dissolve sugar.
3
allow it to boil for 4 minutes or until syrup thickens slightly. do not allow sugar syrup to attain string consistency.
4
further, add ¼ tsp cardamom powder and ½ tsp lemon juice to sugar syrup. lemon juice prevents sugar syrup from crystallizing.
Mothichoor laddu recipe
1
to the hot sugar syrup, add prepared boondi.
2
mix well and make sure to coat all the boondi with sugar syrup.
3
continue to cook for 2 -3 minutes or until sugar syrup thickens.
4
cover and keep aside for 10 minutes.
5
after 10 minutes, sugar syrup is absorbed completely by boondi.
6
add 2 tbsp cashew and 2 tbsp pistachios. mix well.
7
you can see the the mixture is dried and all the sugar syrup has absorbed.
8
prepare the ladoo taking a small amount of boondi. add milk if required, to make moist laddu.
9
finally, motichoor laddo is ready to be served or refrigerate for a week.
Video
Notes
- firstly, add a generous amount of food colour to get a rich colour to ladoo.
- also, add milk to boondi mixture if the mixture is dry.
- additionally, blend to boondi mixture to coarse powder if the boodi are not fine.
- finally, mootichoor ladoo recipe tastes good when prepared moist.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/motichoor-ladoo-recipe-motichoor-laddu/