Motichoor Ke Ladoo
by Tarla Dalal
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motichoor ladoo recipe | how to make perfect motichur ladoo | motichoor ke ladoo |
For many of us Diwali just seems incomplete without motichoor ke ladoo! Indian mithai reinforces the mood of festivity. However, many think it is very difficult to make and buy motichoor ke ladoo from outside. Try this foolproof recipe of perfect motichoor ladoo at home.
Just follow the exact proportions and you will get the perfect motichur Ladoo, with the rich taste of besan and irresistible aroma of cardamom and saffron. motichoor ladoo are very soft and crumbly in texture. Moti in hindi means pearl and choor means crumbly and hence the name motichoor ladoo.
To make motichoor ladoo, we first need to make boondi. 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 (boondi jhara) over the hot ghee. Pour a ladle of the batter over it and tap the handle of the perforated spoon so that boondis fall beautifully and easily into the ghee. Don’t use a spoon to push the batter though the Jhara as that will prevent the boondi shape. Cook on a medium flame till they turn light golden brown in colour or till crisp.
Then proceed to make motichoor ke ladoo. For that combine the sugar, lemon juice, orange food colour and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Switch off the flame, add the pistachios, melon seeds, saffron strands, cardamom powder and rose essence and mix well. Switch on the flame, add boondi and cook for 3 minutes. Cool for 10 minutes on a plate, divide into 13 portions and shape them into round ladoos with your greased palms. Keep aside motichoor ke ladoo for 2 to 3 hours, roll again and then serve.
Notes and tip s to make the perfect motichur ladoo. 1. The batter is very important and you need to make a pouring consistency batter and keep on mixing so you get a limp free mixture. Don’t forget to use a whisk as this will get you a smooth consistency. 2. We have taken a boondi Jhara which is traditionally used but you can also use a regular one but make sure the handle is long enough so that you don’t burn yourself. We are going to fry the boondi in ghee today. 3. Make sure to wash the perforated spoon and wipe it till dry before using it to fry the next batch of boondi as there should be no droplets of water. 4. Make sure to blend the boondi to a coarse powder, not too big or small. 5. Adding exactly 1/2 cup of water to create the sugar syrup is important. Melon seeds gives a nice crunch to motichoor ladoo. 6. Grease your palms with ghee and roll the motichur ladoo lightly.
The crunch of nuts in this Indian mithai makes the experience all the more awesome.
Make sure you do not store these motichoor ladoo in the refrigerator because they will harden and the succulent softness will be lost. Store them in an air-tight container at room temperature and have them within 4 to 5 days.
Enjoy motichoor ladoo recipe | how to make perfect motichur ladoo | motichoor ke ladoo | Indian mithai.
- Combine all the ingredients in a deep bowl and mix well using a whisk till smooth.
- Heat the ghee in a deep non-stick pan and hold the perforated spoon (boondi jhara) over the hot ghee.
- Pour a ladle of the batter over it and tap the handle of the perforated spoon so that boondis fall into the ghee. Cook on a medium flame till they turn light golden brown in colour or till crisp. Make sure to wash the perforated spoon and wipe it till dry before using it to fry the next batch of boo
- Repeat steps 2 and 3 to make 3 more batches of boondi.
- Cool slightly and blend it in a mixer till they are coarsely crushed. Keep aside.
- To make motichoor ke ladoo, combine the sugar, lemon juice, orange food colour and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Switch off the flame, add the pistachios, melon seeds, saffron strands, cardamon powder and rose essence and mix well.
- Switch on the flame, add the crushed boondi, mix well and cook on a very slow flame for 3 minutes, while stirring continuously.
- Transfer the mixture on a plate, and allow it to cool slightly for 10 minutes.
- Divide the mixture into 13 equal portions.
- Grease your palm with a little ghee, take a portion of the mixture and shape to make round ladoos.
- Keep it aside for 2 to 3 hours and roll again and serve or store the motichoor ke ladoos in an air-tight container and use as required.
- These motichoor ke ladoos can be stored at room temperature for 4 to 5 days.
Motichoor ke Ladoo (Diwali Sweet) Video by Tarla Dalal
Nutrient values (Abbrv) per ladoo
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