by Tarla Dalal
Added to 570 cookbooks
This recipe has been viewed 204414 times
Laddus are considered a very auspicious mithai as they are Lord Ganesh's favourite. In Rajasthan, the most popular kinds are the malai laddu, boondi laddu and motichur laddu. The difference between motichur and boondi laddus is that the boondis in the boondi laddus are larger and are fried till they are slightly brown in colour. Motichur laddus however are made with very small sized boondi, almost like little rice pearls and they are not fried till they darken. Making these laddus is a time consuming process and a little practice is required to perfect them. If you are patient and enjoy the pursuit, you will enjoy making these "pearly laddus".
- Combine the gram flour, semolina and approx. ¾ cup of water and mix well to make a smooth batter. Keep aside.
- Combine the sugar and milk with 1½ cups of water in a kadhai and heat while stirring continuously till the sugar dissolves. When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer.
- Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup.
- After about 5 minutes, slowly drizzle 2 tablespoons of water from the sides of the pan with the help of a ladle. Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer.
- Continue to simmer the syrup over a medium flame for about 3 to 4 minutes and then gently remove the grey layer using a slotted spoon.
- Add the saffron food colour to the syrup and make a syrup of one string consistency. Keep warm.
- Heat ghee in a kadhai. When hot, hold a perforated spoon (bundi jhara) over the hot ghee and pour a little bundi batter at a time using a ladle over the perforated spoon. Spread the batter with the back of a spoon so that the boondi falls into the gh
- Fry the bundis over a high flame to a light golden colour, taking care to ensure that they are not very crisp.
- Add the bundis to the warm sugar syrup and mix well so that the bundis soak in the syrup well.
- Wash and dry the perforated spoon (bundi jhara) every time you pour the bundi batter through it. Proceed making the bundis with the remaining batter and immerse them in the sugar syrup immediately after frying.
- Allow the mixture to cool completely.
- Add 2 tablespoons of hot water, the saffron, chopped almonds, chopped pistachios, powdered cardamom and rose water and mix well.
- Shape the mixture to make 20 to 22 laddus and garnish with silver varq, if using.
- Perforated spoons are available in the market especially used for making bundis called "bundi jharas".
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