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Once the blend attains a perfect consistency, it's time to move to the next step. Please note that before you start it's important to have the right equipment to make the perfect motichoor ladoo. A motichoor ladoo jhara with the smallest opening is what you need.
Let one person pour the batter and the other one tap the jhara with force so that the tiny balls fall rapidly into hot oil. Begin adding the fried boondi to the sugar syrup. Remember to keep the sugar syrup hot by placing the pan over a bowl or pan of hot water.
Motichoor Ladoo Recipe
Do not put them in the refrigerator, they won’t retain their melt-in-mouth soft texture. This is because the large amount of ghee in ladoos will solidify and this would make ladoos hard in texture. Switch on the flame, add the crushed boondi, mix well and cook on a very slow flame for 3 minutes, while stirring continuously. To make the syrup, to a large kadai, add sugar and water.
With your hands position the ladle above the oil. You will need one more large ladle/jhara to remove the fried boondis. In a blender or mixer add all of the boondi that has been mixed with the sugar syrup. Add 1 tablespoon of hot water and pulse the boondi mixture a few times to get a smaller shape.
Top 44 Motichoor Laddu Recipe L Recipes
Let them cool down for a couple of minutes. And then we will make sugar syrp. Once the batter is smooth, slowly pour in the water, whisking all the time until you have a smooth flowing consistency batter. It should be the of the pourable consistency. Keep the batter aside for 30 minutes. The batter will puff up and thicken up after resting.
Try to fry the boondis in ghee for a nicer flavour of your ladoos but you can also use refined vegetable oil. Hold the boondi ladle and pour the batter, do circular motions. Don’t worry about the shape of the boondis as we are going to crush them anyway.
Ingredients Needed for Motichoor Ladoo
This recipe is very quick and easy to make, so try this recipe at home and do not forget to tell me about your experience. Step-wise picture recipe to make the most perfect Motichoor Ladoo at home, a perfect Diwali sweet! This is a fail-proof easy recipe for homemade motichoor ladoo for Diwali or any festival. I also have a professional background in cooking & baking. Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World.
This Motichur Laddu recipe post from the blog archives has been updated and republished on 2nd July 2021. In the Hindi language, the word ‘Moti’ means pearl and ‘Choor or Chur’ means to crush or crumble. Literally translated to crumbled pearls. Actually, when you hold this ladoo in your hand and even apply a little pressure, they crumble.
The stickiness in the lumps is due to the fact that most manufacturers use dried white peas flour in besan. Besan made with only chana dal won’t give troubles with the lumps. I used to grind chana dal in a local mill for making besan. I lightly roast the chana dal to get rid of moisture if any and then would be given to grinding in a local chakki. While blending do not pulse too much as the ladoo mixture will become pasty and won’t have the fine boondi in it.
Make a smooth flowing batter of the gram flour/besan, crushed saffron and water. The batter should neither be thick nor thin. It should be a flowing batter without any lumps. The amount of water to be added depends on the quality of the the gram flour. So you can add more or less than what is mentioned in the recipe. Add sieved besan/gram flour, a pinch of kesar food color, and 1 tablespoon ghee to a large mixing bowl.
Next, add ghee, and orange food color. Add a little water and whisk to form a lump-free and smooth batter. If you love traditional Indian sweets, this easy Motichoor Ladoo is a must-try for you. This ladoo recipe is perfect for every festival and is mostly prepared as a prasad recipe. So, add sweetness to your festive mood with this fresh homemade Motichoor ladoo recipe.
The amount of water to be added depends on the quality of the gram flour. So you can add more or less than, what is mentioned in the recipe. Making motichoor ke ladoo is easy but time-consuming. I already know the process as I have seen Halwais preparing the ladoo a couple of times. I have a photographic memory so I still remember the whole process in my mind.
These chickpea flour droplets aka boondi are prepared by frying chickpea flour batter into hot oil/ghee. These mesmerizing pearl-like balls are then mixed with sugar syrup, and they are then molded into ladoos or round balls. For that combine besan, salt, baking powder and orange food colour in a bowl and whisk till smooth. Heat the ghee in a deep non-stick pan and hold the perforated spoon over the hot ghee. Don’t use a spoon to push the batter though the Jhara as that will prevent the boondi shape.
I almost left the ladoos for over 4 to 5 hours. Drain to a colander for the excess oil to drip. Continue with the rest of the batter and use the entire batch. Keep it aside for 10 mins. Since the Boondi Ladle we have is quite big, I was thinking of how to improvise on it. I saw a video where the lady used an aluminum packing foil bowl.
Motichoor Ladoo Recipe Easy Step By Step Method Recipes
Of course, this rule doesn’t apply to the homemade sweets she makes like the Kajas, Rava Ladoo, Athirasam, etc. These are my all-time favorites and can have it any season. Making laddoos takes so much patience and that too at midnight. I love motichoor laddoos and I might try it for diwali this year. Serve the motichoor ladoo as such or with rabri, custard or badam milk.
You don’t want them to change color. Do not overcook or leave the mixture in the hot pan, the ladoos will not form. When making the sugar syrup, make sure you just melt the sugar and not go further to make the threads. The sugar thickening will happen when you cook the boondis in the sugar syrup. On the whole, this was one successful venture and everybody said they want this made again. So I ended up using my chakli sev mold and this makeshift tiny aluminum bowl.
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