Motichoor ladoo

Motichoor Ladoo

Ladoos refers to anything round and sweet and we make a lot of ladoos. I already have several recipes on my blog and there are so many more.

Basically grains, lentils, dried fruits, nuts etc. everything can be converted into a ladoo.

Motichoor ladoo are made with gram flour or besan as we call it.

Tiny drops of chickpea flour (boondi) are deep fried and then mixed with a sugar syrup and then shaped into round balls.

It’s not difficult but like with every Indian sweet, you need some practice and patience to get it right.

It’s one of my favorite sweets which I make for special occasions and is mouthwatering good!

How to make motichoor ladoo?

Ingredients-

• 1 cup besan gram flour
• 1/2 cup water use as needed, to make batter
• 1-1/2 cup sugar
• 1 cup water for syrup
• 6 green cardamom pods ilachai
• 1 tbsp sliced almonds

Step by step instruction-

1. Take besan (chickpea flour) in a mixing bowl firstly.

2. Add salt and whisk well or you can sieve too. Add milk, food color and required water to make a thick batter. Refer video for consistency.

2. Heat a broad kadai with enough oil. Keep a heavy, taller (than the kadai using) box/ dabba near the kadai, without touching the flame or the kadai.

Place a kitchen cloth or towel, folded over the container. This is for tapping the ladle over the oil.

3. Once the oil is hot, put flame to low or medium and hold the boondi ladle in slanting way, above the oil, so that the handle rests over the dabba.

Pour batter all over the ladle rather than at one place. Quickly start tapping the handle of the ladle over the dabba, so that the batter gets sprinkled in the oil. 

4. Once the bubbles reduces and you could see boondis, remove it from oil using a wire mesh ladle.

Never let it for more time, otherwise it will get crispy and brown and you cannot shape it. Drain in paper towel. Repeat to finish.

 Sugar syrup

5. To make sugar syrup, boil sugar and water until one string consistency.

That is, if you swipe the back of the ladle with your fore finger and check between your thumb, a string should form.

6. Switch off the flame, add lemon juice, cardamom and rose essence. It should be atleast warm when you add boondi to it.

7. Add the prepared boondi, mix well and keep it closed for minimum 20 mins or until all the syrup is absorbed by the boondi.

8. Chop finely and fry the pistachios in ghee. Add to the soaked boondi, mix.

9. Grease you hand with ghee. Take palm full of the boondi and make ladoos. Repeat to finsish and arrange motichoor ladoo in serving plate.

I arranged in muffin liners. But can keep as such too! Store in airtight containers. Aren't they gorgeous and pretty? 🙂

Motichoor ladoo

Tips-

• You can add some crushed pistachios or slivered almonds to the ladoos to enhance their taste.
• The batter for Motichoor ladoos should be thin and flowing.
• Sugar syrup does not need to have any string consistency.
• Try to fry the boondis in ghee for a nicer flavour of your ladoos but you can also use refined vegetable oil.