Motichoor Laddu

Motichoor Ladoo is a popular sweet across India. Motichoor Ladoo often made in festivals. Motichoor Ladoo is made from fine boondi where the balls are tiny and are cooked with ghee or oil. Motichoor Ladoo is often given on good occasions like Marriage functions, Raksha Bandhan, Deepavali, etc. This Motichoor Ladoo sweet can be served on any occasion in India.

My husband is From Gwalior MP and he loved one of the famous Meethai wala from Gwalior “ Bahaddura “

so i prepared this delicious Motichoor ke laddu on his demand. Yes, originally the laddu was made in Desi ghee and so I did but you can switch to any vegetable oil you prefer.

Ingredients :

• Gram Flour: 1 1/2 cups

• Water: as required to get a runny consistency

• Ghee for frying

  For Sugar Syrup :

• Sugar: 1 cup

• Water: 3/4 cup

• food coloring: orange and little yellow

• saffron: 4-6 string

• Cardamom Powder: 1/2 tsp

Kewda water: 1 tsp

Glucose Syrup (optional ): 2 tbsp or Ghee

Steps:

1. First, sift the Gram flour to remove any lumps.

2. add water slowly and mix it well using a whisker. once there’s no lump then add the remaining water gradually to get a runny batter consistency.

3. Heat the oil/ghee in a flat or wide pan on a medium-high flame. use a 0 or 1 number strainer to drip this batter into the oil/ghee to form boondi.

4. you need a heavy stand-like structure where you can stamp this stainer and pour batter into the strainer for frying. because of the small holes and thin consistency batter, the small drops will fall into the hot oil/ghee. which will fry and boondi will form.

5. fry boondi until nice light and golden. remove it in a bowl, similarly prepare all the boondi and remove it in the bowl.

6. once you are done frying all the boondi, start preparing sugar syrup. Add sugar, and water to a pan and bring it to a boil.

7. Add saffron, food color, and cardamom powder, and mix it well. turn the flame to low and add fried boondi

8. mix it gently and let it cook for 3-5 min on low flame. once the mixture is a little dry and boondi is soft and easier to smash it means it is ready.

9. turn off the flame and add glucose or ghee whichever you prefer. Mix it well and keep it aside to cool down.

10. add little kewda water and mix it well, now the boondi laddu is ready to tie.

11. once laddu is ready apply silver paper and some finely chopped pistachios. And delicious Motichoor laddu is ready to serve.

Motichoor laddu by Prchi Palwe

Tips:

• If your boondi is frying flat it means the temperature is low, or clean the strainer with a wet cloth or tissue paper to avoid unnecessary spreading of batter.

• if you want a little dry boondi Laddu let it cook for 5-8 min longer, this will thicken the sugar syrup and help to form dry laddu.

• Adding glucose syrup help to increase the shelf life of the laddu.