Motichoor laddus are extremely sweet and moist and are often exchanged during festivals in India. So you can add more or less than, what is mentioned in the recipe. These are perfect ladoo which you can try, easy to make,no-fail recipe! There are two types of boondi ladoos. Preparing sugar syrup : 1. Motichoor Ladoo is often made in festivals. Boondi ladoo has the gram flour balls bigger in size and motichoor ladoos have smaller ones. 10. Check if the oil is real hot by letting a drop of the dough in the oil. Thanks for the rating too. In hindi the word ‘moti’ means pearl and ‘choor’ means to crush or crumble. The mixture would be warm when preparing the ladoos. Whenever we want to make any food for deities then refrain from tasting or smelling the food. Drain the oil very well after removing the boondi and then add them directly to the sugar syrup. a bit of oil or ghee for applying on the palms while shaping the ladoos, If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. The Motichur laddu recipe also uses the same basic method but to mix the batter we use milk instead of water. 12. For instagram mention. Facebook Ghee has a satvik quality and hence used for religious purposes. Like this Recipe?Pin it Now to Remember it Later. The whole process of making the motichoor ladoos took a lot of time and in between it started becoming dark. How to Make Motichoor Laddu. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi. Again next day, with a lot of things happening during the festive occasion, I ended up taking the final pics just before sunset. No need to bother about the tailed boondis as we will be pulsing them in the blender later. Mix well. Now, heat ghee in a large deep frying pan. when you add one or two drops of the gram flour batter, they should come up steadily on the surface. i don’t want to boast but that was our genuine feeling. To make motichoor ke ladoo, combine the sugar, lemon juice, orange food colour and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. If you have a pooja or any religious activity at home, then These motichoor ladoos, can be given as prashad to the devotees. Another prashad, we look forward is the boondi ladoo from shirdi sai temple, nasik, India. I already know the process as I have seen Halwais (traditional sweet makers) preparing the ladoos a couple of times. When still warm apply ghee to your hands and start making the ladoos. 5. You will need one more large ladle/jhara to remove the fried boondis. To a heavy-bottomed pan, add sugar and water. Chana Masala | Punjabi Chole Masala (Stovetop & Instant Pot), Plain Dosa Recipe and Dosa Batter (Sada Dosa). As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url. Apply some oil or ghee on your palms and shape the motichoor ladoos. Besan made with only chana dal won’t give troubles with the lumps. this can also result in lumps. The boondis absorb the hot water and remain soft and moist. These laddoos do not stay for long and therefore should be consumed fast. Heat oil for deep frying in a kadai or pan. You can even lightly roast the besan. Add fried boondis immediately to the sugar syrup. Motichoor Ladoo Rabdi Cake is a stunning cake flavour where in the motichoor ladoo crumbs and sweetened rabdi (prepared using a cheat method) is sandwiched between layers of rabdi flavoured cake and frosted with a silky smooth and melt in mouth whipped cream. So my husband told me, don’t deprive your readers from this delicious motichoor ladoo recipe. It should be a flowing batter without any lumps. The best part of this recipe is that you DO NOT need to get the perfect boondi shape,perfect sugar syrup consistency and still can make best ladoo. Motichoor ladoo recipe with step by step photos – I had made these melt in the mouth motichur ladoos for the Diwali festival, but was not able to post. If the boondis are a bit crisp, then add 1 or 2 tbsp more of the hot water. Also note that the sugar syrup should be hot. Sugar syrup should be hot when you add boondis to them. Sending this recipe to Sonal’s Holi Collective theme. So after some ladoos were over, I took the pics the next day of the remaining ladoos. So by the time, I was finished, it was already dark. The chickpea flour globules is fried in ghee or oil, and soaked in sugar syrup. You can also fry the boondi in ghee. If the sugar syrup is not hot, then just heat it. Cook the sugar solution till it reaches one thread consistency (check step 3 pic to see photo showing one thread consistency) and then switch off the flame. The batter is poured through a ladle or sieve with perforations and these give rise to round shaped droplets, called as boondi (derived from the word ‘boond’ in hindi which means water droplets). So you can add more or less than what is mentioned in the recipe. Check out my friend’s blog for some awesome Holi recipes. Hope will be able to understand the mistake I must have made while making those bundies! You can garnish the motichoor ladoos with melon seeds/magaz or raisins. https://hebbarskitchen.com/motichoor-ladoo-recipe-motichoor-laddu You can sift the besan a couple of times before making the batter. When the oil stops sizzling, remove the boondis. Take a perforated ladle/spoon. Hi Ami, thanks for writing and yes I can understand. Though I was not worried that much as we were going to churn it in the final step! Great recipe for Boondi ladoo/Motichoor ladoo. Soak it for at least 2-3 hours. 6. stir and mix well. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions. Sometimes there is more moisture in the besan and this leads to lumps when mixing. Make all the boondis like this and keep on adding them immediately to the sugar syrup. Hi, all your recipes are too good.. Both the ladoos are made from gram flour or besan batter. But for finer details and points, I asked my mother-in-law and referred to lavi’s post Here. You could pack these Motichoor Ladoo (Laddu) / Motichur Ladoo (Laddu) and make a great homemade gift for a friend or relative. Motichoor laddu recipe. The batter should neither be thick nor thin. Don’t pulse the boondis too much in mixer otherwise you won’t be able to shape the motichoor ladoos easily. All our content & photos are copyright protected. It is tiny drops of chickpea flour (boondi) that are deep-fried and then mixed with sugar syrup and then shaped into … So you can keep the sugar solution on a hot water bath. Motichur Laddu | Motichoor Ladoo | Boondi Na Ladva – Very popular Round shaped laddu Indian Sweet recipe made with chickpea peals called boondi, and saffron and cardamom flavored sugar syrup.. Both these ladoos have some variations in the method, thus yielding different textures. The boondis should get softened in the sugar syrup. The amount of water to be added depends on the quality of the the gram flour. Two days back, my husband bought some motichoor ladoos from a famous miThai shop nearby and asked me to taste it and compare with the ones I had made. The oil has to be moderately hot. Prepare the food with lot of devotion, cleanliness and peaceful state of mind. I hope this helps. Motichur Ladoo | Motichur Laddu | Motichoor Laddu Recipe Type : Sweet Cuisine: Indian Author: Debjani Chatterjee Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 12 Motichoor Ladoo Motichoor Ladoo is a famous Indian sweet and is available widely. Cook the sugar syrup till one thread consistency is obtained (see the photo below showing one thread consistency) and then switch off the flame. They should be soft and cooked and not crisp. So writing to you. No need to bother about the tailed boondis as we will be pulsing them in the blender later. No-Bake Motichoor Ladoo Cheesecake Jars with layers of cheesecake, crushed boondi ladoo and a parle-g crust! You can garnish the motichoor ladoos with melon seeds/magaz or raisins. About 45 seconds to 1 minute is enough to get the correct texture in the boondi. If the dough sizzles after it is … These chickpea flour droplets aka boondi are prepared by frying chickpea flour batter into hot oil/ghee. On cooling they become firm. If you'd like more delicious Indian vegetarian recipes delivered straight to your inbox, Sign Up for my email newsletter. The batter should neither be thick nor thin. I used to grind chana dal in a local mill for making besan. The amount of water to be added depends on the quality of the the gram flour. I share vegetarian recipes from India & around the World. I also have a professional background in cooking & baking. Heat oil for deep frying in a kadai or pan. Don’t over fry the boondis or make them crisp. Making motichoor ke ladoos is easy but time consuming. Using Jara when I was making bundies, there were lumps also! Take a perforated ladle/spoon. Motichoor laddoos are savoured across the length and breadth of the country – in different sizes, colours and compositions. Meaning place the pan on a plate or tray filled with hot water. Cooking Method Step 1) Into a mixing bowl add besan and add little water at first (1/4 cup) and mix it well without any lumps. Actually when you hold these ladoos in your hand and even apply a little pressure, they crumble. The stickiness in the lumps is due to the fact that most manufacturers use dried white peas flour in besan. Craving for more, try other ladoos – Besan ladoo, Sabudana ladoos, Atte ki pinni, Coconut ladoo, Til ladoo, Meethi boondi, Boondi ladoo. Once the sugar dissolves, add in the milk. hope this helps. Enjoy the video of motichoor ladoo. Thanks for an amazing recipe! The batter should be smooth flowing and without lumps and of medium consistency. Don’t over fry or make them crisp. With your hands position the ladle above the oil. If you plan to make the motichoor ladoos, for any deity or for pooja, then I do suggest adding a pinch of edible camphor in the ladoos. Dissolve sugar, saffron threads and water in a pan and keep it on the stove top. For more sweets recipes you can check this post sharing 121 Sweets for Diwali festival. Motichoor ladoo I tried with thicker batter also but it happened again. I have a photographic memory so I still remember the whole process in my mind. Instagram, By Dassana AmitLast Updated: September 27, 2019, .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #E8C32A; }4.88 from 40 votes • 103 Comments. The chickpea flour globules is fried in ghee or oil, and soaked in sugar syrup. If the boondis are a bit crisp, then add 1 or 2 tbsp more of the hot water. Ladoos is offered to many Indian gods & goddesses. Finally, motichoor ladoo recipe … In a wide bowl add the besan, rava (if not fine pulse it once in the mixer) a pinch of orange food color, and baking soda. This is very traditional which offer as Ganeshji prasad at the time of Diwali pooja...In my family, this ladoo was made by my grandmother. Dissolve sugar, saffron threads and water in a pan and keep it on the stove top to prepare the sugar … Add orange food color and combine well. If they come quickly, then the oil is very hot. Pinterest Add milk, food colour and required water to make a thick batter. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. Yes, these are very good,non-greasy and better than store-bought ladoo. If you are looking for more Ladoo rECipes then do check: 1. I tried it out and it turned out to be really delicious! Add 1 tbsp of hot water and pulse the boondi mixture for a few times to get a smaller shape. I try to avoid artificial coloring agents as far as I can. Don't over fry or make them crisp. Mix well in medium flame, until the sugar gets … You can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration. The major difference between Boondi ladoo and motichoor ladoo is the size of the tiny boondi/fried gram flour balls. Then do follow and subscribe to us on youtube to get the latest Recipe Video updates. 8. Motichoor ladoo … Jul 17, 2019 - Motichoor Ladoo is a popular sweet across India. Trust me the pakoras or any dish you make with this homemade besan is much better than store-brought besan and does not even get lumps while mixing. Be that the batter use a large slotted spoon/jhara and it turned out to be hot festivals in.! Food colour to get the latest recipe Video updates Guide to delicious Indian recipes! Stove top is real hot by letting a drop of the remaining ladoos chef Sanjeev Kapoor is boondi. 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