Motichoor ladoo is one among my favorite sweet and I wanted to try this for a long time. I was searching for boondi ladle with small holes for the past one year. I could not find it. compromising it, I made these motichoor ladoo with fine vegetable grater. Making motichoor ladoo is not a big task but you should know some tricks and tips. Don’t worry do follow this recipe this Diwali and trust me it will turn out awesome.
- 11/2 cup besan (gram flour)
- 11/2 tablespoon rava (semolina)
- ¼ cup milk
- 1/3 cup water
- 1 ½ cup sugar
- 2 drops or Pinch of orange food color
- Few strands of saffron (kesar)
- A pinch of elaichi powder (cardamom powder)
- 1 teaspoon rose water
- Ghee (for frying)
- 1 tablespoon sliced pistachios
How to go about it –
How to make sugar syrup-
- In a pan add sugar and a drop or pinch of orange colour and few kesar strands.
- Add 1 ½ cup of water and bring it to boil.
- Heat till the sugar gets dissolved stirring in between.
- Once sugar gets dissolved stop stirringand boil till this reach one string consistency.
- Check for 1 string consistency.If you take the sugar syrup in your thumb finger and index finger it should form one string consistency.
- Switch off the flame and mix well.
- Keep it aside.
How to make boondi ladoo-
- Sieve the besan flour and transfer it in a mixing bowl ,add rava and add orange color. Add water and milk and mix well without lumps. (Quantity of water and milk depends on the type and quantity of gram flour).the consistency of the batter should not be too thick or too thin.
- Heat ghee in a kadhai for deep frying. You will need two ladles, one with small holes to make boondi and the other to take it out from ghee.
- Slowly drop the batter over the ladle. Fry the round droplets and then take out in a plate. Repeat this for the remaining batter.
- Take the sugar syrup (prepared before), heat it till it becomes warm, switch off the flame and add cardamom powder. Now drop the fried boondi and let it soak for a while.
- Now boondi is ready, transfer it to a mixer and pulse it for once. Don’t grind it to make a smooth paste. Transfer it to a plate and sprinkle rose water.
- Grease your palms with ghee and make lemon sized balls. Do not worry if you find them to be sticky, it will be firm when it cools.
- Garnish it with sliced pistachios and saffron and serve the orange beauty to your family and loved ones. I am sure they will enjoy as our family did.
- This ladoo stays well for 3 to 4 days in the refrigerator.
- Do not over grind, just one pulse is enough, else will look like besan ladoo.
- Sieve the gram flour before use and also get the course variety of gram flour.
- Make the thin batter not so thick.
- Don’t fry the boondi for long just take it out once they fried. If they fried for long it will become crispy and will not blend well in the sugar syrup and also making ball will be difficult.
- Sugar syrup consistency is very important it should form the single thread.
- Always drop the fried boondi in hot syrup.
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