Today I’m happy to share one of my favorite sweet...!! Motichoor Ladoos are one of the most popular dessert served at just about any special festive occasion in India. The recipe is very easy to prepare at home and healthy for kids too. It is prepared from fine boondhi where the balls are tiny and is cooked with sugar syrup, ghee and mixed with sliced nuts. These ladoos comes out perfect and handy to gift pack for diwali. It tastes delicious and differ from other types of Ladoo. The appealing orange color of it do make the ladoos look more aesthetic and inviting. Get the yummy recipe here and make this ladoos as your family favorite too..:)
Ingredients
For batter
Gram flour / kadalai maavu - 1 cup
Powdered sooji - 1 tbsp
Melted ghee - 1 tbsp
Food colour - a pinch
For sugar syrup:
Sugar - 1 cup
Water - 1 cup
Saffron strands - a few
Cardamom pwd - ½ tsp
Rose water - 1 tsp
For frying bhoodhis:
Oil - to deep fry
For making Ladoos:
Sliced cashewnuts - 2 tsp
Sliced pistachios - 2 to3 tsp
Sliced almonds - 1 tsp
Ghee - to grease hands
Instructions
1.
To make batter:
2.
Sieve gram flour along with powdered sooji and baking pwd.
3.
Take them in a mixing bowl.
4.
Add melted ghee and combine.
5.
Add water little by little to make a batter of thick consistency. It should be in dosa batter consistency without any lumps. ( the consistency shouldn’t be too thick or watery )
6.
Now add food color and stir well.
7.
Keep the boondhi batter aside.
8.
To prepare sugar syrup
9.
Take sugar in a wide bowl.
10.
Add water and mix well.
11.
Once the sugar is dissolved completely, bring it to boil with continous stirring.
12.
Turn the flame to low and stir.
13.
Keep boiling until the sugar syrup reaches one string / thread consistency. If you take the sugar syrup in your thumb finger and index finger, it should form one string consistency.
14.
Turn off flame.
15.
Add cardamom pwd, saffron strands, rose water and mix.
16.
Keep it aside.
17.
To make boondhis:
18.
Heat up oil in a kadai / frypan.
19.
Grease with oil and keep ready the perforated ladle or boondhi ladle for frying boondhis.
20.
Now take the batter and pour it gently over the ladle.
21.
Rub the batter on the ladle with a spoon ( or tap the perforated ladle with spoon ) , so small drops of batter drop in oil.
22.
Fry boondhis on medium high flame for few minutes.
23.
Keep the flame in simmer, until the bubbles in oil settles down and boondhis turn golden brown. ( take care the bhoodhis doesn’t turn darker in color )
24.
Remove in a tissue and keep aside.
25.
Repeat the same till all the bhoodhis are fried up.
26.
To prepare Ladoos:
27.
Add chopped cashewnuts, pistachio and almonds to the bhoodhi. ( you can also add melon seeds instead of nuts)
28.
Mix well.
29.
Pour the warm sugar syrup over it.
30.
Give a quick stir.
31.
Take this in a blender or food processor.
32.
Pulse it for just few seconds, so that it combines well to solid mass. ( take care not to pulse for more time, it will turn completely mashed up)
33.
Take this in a bowl. ( if required sprinkle little milk and combine gently)
34.
Grease your hands with ghee / oil and take small portion out of it and make ladoos.
35.
while making ladoos the mixture may be moist, but it will get firm after sometime.
36.
Tempting Motichoor Ladoos ready to enjoy.
37.
Garnish each ladoo with broken almond, or a pistachio as you wish.
38.
It remains fresh for 3 to 4 days in room temperature and you can refrigerate it for more days.
39.
My Tips
40.
Sieve the besan flour well to remove lumps.
41.
The batter prepared should be in dosa batter consistency, neither too thick nor thin.
42.
Adding baking soda to the batter helps in perfect puffing of bhoondhis while frying.
43.
Clean the perforated ladle from batter for every batch and keep the ladle a little high from the oil, this will also helps to get perfect round shaped bhoondhis.
44.
Make sure the oil is hot while dropping the batter and also take care not to overcrowd the oil, there should be only one layer of bhoondhis in oil.
45.
Remove the bhoondhis immediately, while it stops sizzling in the oil.