Wednesday 12 August 2015

Motichoor k Laddoo (Indian Traditional Sweet)


Boondi laddoo is made from boondi. It is often served in occasions like marriages, or festivals such as Raksha bandhan and Diwali. Motichoor laddu is made from fine boondi where the balls are tiny and is cooked with ghee or oil. Originally was this laddu a Tamil sweet, but now is this laddoo in whole India popular.

Since a yesterday Night I was craving for these Laddoos...and suddenly I remember my Fellow blogger and a very good friend of mine Jolly Naidu, Owner of +Jolly Homemade Recipes .....She posted these Laddoos recipe few days back, So I simply adopted her recipe and blindly followed all the steps and the result is here.....Great Recipe Jolly!! Thank you so much for sharing it....Today I just satisfied my Sweet Tooth who were craving for these laddoos....Soooo Yummmmyyyy!!!

And yes, How can I forget to mention my Princess's review?  She said Thums Up and ate 2 laddoos today....I felt so so Great!!!! :)

Check out the Recipe...Again am saying this is not my recipe its all Jolly's Recipe. I had simply copied the Recipe from Jolly's blog...Thanks a ton Jolly!!! Enjoyyyyyyyy your Taste Buds Guys!!!

Ingredients :

For Boondi :

Gram flour/Besan - 1 cup
Milk - a cup
Cardamom powder - 1/2 tsp
Oil / Ghee for deep frying
A fine holed shallow strainer spoon
Saffron (kesar) - a pinch
Chopped almonds - 1 tbsp (few for garnishing)

For Syrup :

Sugar- 1 cup
Water - 1/2 cup
Few pinch of Red-Orange color
Saffron (kesar) - a pinch
Preparation Method :

For Syrup :

1. In a pan, add sugar, 1/2 cup of water and a pinch of saffron(kesar) bring it to a boil. Heat till the sugar gets dissolved stirring in between.

2. Once sugar gets dissolved stop stirring and boil till this reach one string consistency and add red-orange food color. Mix it well.

3. Check for 1 string consistency. If you take the sugar syrup in your thumb finger and index finger it should form one string consistency.
4. Switch off the flame and add the cardamom powder and mix well, keep it aside.

For Boondi :

1. In another pan, add flour, pinch of kesar and milk(you can add water instead of milk) to a smooth batter.

Whisk it properly, make sure there is no lumps in the batter, otherwise boondi doesn't make properly.
2. Heat oil in a heavy frying pan, Hold strainer on top with one hand, with the other pour some batter all over the holes.

3. Tap gently till all batter has fallen into hot ghee, stir with another strainer and remove when boondi turn light golden.

4. Let the boondi's cook and don’t allow them to cook till crispy. Just take it out when they are done and yet soft. Repeat for remaining batter.
5. Once all the boondi is done, grind the boondi in a mixer. This is motichoor ladoo, we want tiny boondi's for making, if you make boondi laddoo, you can directly skip this step and proceed to next step.

6. Just heat the sugar syrup for few seconds till it become warm. Switch off the flame and add the boondi in to syrup and mix so that all the boondi gets coated with sugar syrup and add chopped almonds. You can add melon seeds this instead of almonds.

7. Spread in a large plate. Cover and keep for 5 minutes.
8. Start making ladoos. This mixture may be little moist, but don’t worry.
After few minutes it will be firm.
9. Cool and keep open to dry, before storing in air tight container. Garnish with slice of chopped almonds.


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