Motichoor Ladoo

Ladoo – the name itself is very tempting to me or any sweet for that matter. We do not have much options to get sweets here. Especially Motichoor Ladoo is very difficult. Chotu is a big fan of Motichoor Ladoo and it all started last year when we were on a vacation to India. He got attracted to these ladoos after watching Chota Bheem cartoon on TV. From then on he just loves it.

This made me to try these motichoor ladoos at home. Its very easy to make. Trust me if I can make it, u can too.. So why not try this for Diwali??

Now to the recipe.

[Preparation Time – 15 mins : Cooking Time- 30 mins] Recipe Source – Jeyashris Kitchen

Ingredients:

For Boondhis

• Besan/Chickpea Flour – 1 cup
• Rava/Semolina – 1 tbsp
• Saffron Food color – a pinch
• Water – as needed
• Almonds – 1 tbsp(sliced)
• Rose water- 1 tsp
• Oil – to deep fry
• Ghee – little bit ( to grease your palms while shaping ladoos)

For Sugar Syrup:

• Sugar – 1 cup
• Water – 1/2 cup
• Cardamom powder- a pinch
• Saffron Food color – a pinch

Method:

• In a bowl add besan, rava & food colour. Add water enough to make it into a batter ( like dosa batter). Make sure there are no lumps in it. Heat a pan with oil enough to deep fry. U will need 2 perforated ladles to make boodhis. One to pour the batter and make boondhis and another to gather it once fried. Pour a ladle of batter onto the perforated ladle positioning it above the oil. The batter should fall into the oil through the perforated holes.

• Let the boondhis cook in the oil (Oil should be in moderate heat) Do not fry till they are crisp. Just take it when they are still soft. This will not take more than a minute. Drain them in paper towels. Likewise continue with the rest of the batter. For the sugar syrup, add sugar and water to pan and bring it to a boil. Heat it in medium flame until u reach one string consistency. Add orange food color and cardamom powder and keep it aside.

• When the sugar syrup is still warm (reheat if not) add the fried boondhis to it and mix well so that it absorbs the sugar syrup. Now transfer this into a mixer and add 1 tbsp of hot water and pulse your mixer a few times. Do not grind too much else you will not be able to shape the ladoos. Take this in a plate and add rose water and sliced almond pieces. Reserve some for garnising and shape the ladoos by greasing your palm with a little ghee. It will be a little moist while shaping but will get dry later.

Delicious Motichoor Ladoo is ready.

Enjoy with your family and friends this Diwali.

Tips:

1. I do not have the perforated ladle with small holes to make motichoor ladoo. So used the normal one and pulsed the boondhis in a mixer.If you have that ladle u can skip the step to pulse the boondhis in the mixer and continue with the rest of the procedure.
2. Single string consistency is very important. Do not miss the stage. U can find this by touching the sugar syrup between your thumb & index finger.
3. Do not over fry the boondhis. They will not absorb the sugar syrup if crisp and also u will not get soft and melt in the mouth motichoor ladoos.
4. U can add melon seeds instead of sliced almonds.
5. U can skip the orange food colour and leave it to have the natural yellow color from besan/chickpea flour.