Motichoor ladoos, known for their soft texture and rich flavors, are a beloved Indian sweet that melts in your mouth. Made primarily with gram flour (besan), sugar, and aromatic spices, these delightful treats are popular during festivals and special occasions. In this article, we will explore the Motichoor Ladoo recipe, taking you through each step to create these delectable sweets.
Motichoor Ladoo Recipe Motichur Laddu
Preparation and Cooking Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Cuisine: Indian
Course: Sweets
Diet: Vegetarian
Difficulty Level: Moderate
Ingredients
For Sugar Syrup
- 1 cup sugar
- ½ cup water
- A generous pinch of saffron powder or crushed saffron (kesar)
For Making Boondi
- 1 cup besan (gram flour)
- A generous pinch of saffron powder or crushed saffron (kesar)
- ¾ cup water
- 2 to 3 black cardamoms (seeds removed and skins discarded)
- ½ tablespoon magaz (melon seeds)
- Oil for deep frying
- A bit of oil or ghee for applying on the palms while shaping the ladoo
Instructions
Step 1: Preparing the Sugar Syrup
To start, we need to prepare the sugar syrup. In a pan, combine the sugar, saffron threads, and water. Place it on the stove and cook the mixture until it reaches a one-thread consistency. This means that when you take a drop of syrup between your fingers and stretch it, a single thread should form. Once achieved, turn off the heat and set the syrup aside.
Step 2: Making the Boondi
Next, we will create the boondi, the essential component of motichoor ladoos. Begin by making a smooth batter from the gram flour, crushed saffron, and water. The batter should be of a flowing consistency—neither too thick nor too thin. The amount of water required may vary depending on the quality of the gram flour, so adjust accordingly.
Heat oil in a kadai or pan until it’s moderately hot. Use a perforated ladle to drop the batter into the oil. Pour a spoonful of the besan batter onto the ladle and press it gently with another spoon to allow the batter to fall through the holes into the hot oil. Fry the boondis until they turn golden, which should take about 45 seconds to 1 minute. Be careful not to over-fry them; they should remain soft to absorb the sugar syrup later.
Step 3: Making Motichoor Ladoo
After frying the boondis, use a large slotted spoon to collect them. Drain the excess oil and add the hot boondis directly into the sugar syrup. It’s crucial that the syrup is hot; if it has cooled down, simply reheat it. Don’t worry if some of the boondis have tails or appear flat; we’ll blend them later.
Continue frying and adding the boondis to the syrup until all the batter is used up. Stir gently to ensure the boondis absorb the syrup thoroughly.
Step 4: Blending the Mixture
In a blender or mixer, add the soaked boondis along with the sugar syrup. Add a tablespoon of hot water and pulse the mixture a few times to break down the boondis. Be cautious not to over-blend; the mixture should still have some texture to maintain the shape of the ladoos. If the boondis are slightly crisp, you can add an extra tablespoon of hot water to keep the mixture moist.
Next, incorporate the magaz (melon seeds) and black cardamom seeds, mixing well to ensure even distribution.
Step 5: Shaping the Ladoo
Before shaping the ladoos, apply a little oil or ghee to your palms to prevent sticking. Take a portion of the mixture and roll it into small balls. The warmth of the mixture will help in shaping them easily. Once cooled, the ladoos will firm up.
For a decorative touch, you can garnish the motichoor ladoos with extra melon seeds or raisins. These sweets can be refrigerated if desired, though note that if you use ghee for frying, it may solidify when chilled.
Tips for Perfect Motichoor Ladoo
- Quality Ingredients: Use fresh, fine gram flour to ensure the best texture.
- Hot Sugar Syrup: Keep the syrup hot to allow for proper absorption by the boondi.
- Watch the Frying: Do not over-fry the boondi; they should remain soft to ensure a tender ladoo.
- Blending Carefully: Avoid excessive blending to maintain the right consistency for shaping.
- Frying Oil Temperature: Maintain medium heat in the oil. If it’s too hot, the boondi will brown too quickly; if too cool, they will absorb excess oil.