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Motichur Ladoo

Motichur ladoos are usually made in wedding or any other big ceremonies. Most of us loves them very much. I personally love the ladoos a lot.

Writing how to make motichoor ladoo in few easy steps.

Cooking Time :
60 - 70 minutes
Servings : 60 Ladoos

Ingredients :
  • 1/2 kg Besan
  • 1 kg ghee
  • 1 kg sugar
  • Cardamom powder
  • saffron strands
  • dry fruits, chopped
  • 1 tsp rose water
  • Orange food color
Recipe :
  1. Cook sugar in water (half quantity of sugar) to make two string consistency sugar syrup.
  2. Remove the sugar syrup from gas and add food color, saffron, cardamom powder and dry fruits to it.
  3. Make a thin batter of besan. Avoid any lumps in it. It should be smooth & flowing. 
  4. Add food color to it.
  5. Heat ghee in a kadai. Hold a perforated spoon/ladle over the hot ghee. 
  6. Pour the batter on the ladle/spoon to make boondies. Fry for 3 - 4 minutes.
  7. Repeat the above process for entire batter.
  8. Take the boondies out when they are done and drain the excess oil by keeping them on tissue.
  9. Heat the sugar syrup till it become just warm. Switch the flame off and add boondies to the syrup. Mix well.
  10. Remove the sugar syrup absorbed boondies into a plate.
  11. Take small mixture in the palm and make small ladoo. 
  12. Repeate the process for the entire boondies. 
  13. Decorate with sliced dry fruits and silver paper. 
  14. Remove in a plate and serve.
  15. Or keep them in an air-tight container and enjoy later.

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I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.