Today I’m happy to share one of my favorite sweet…!! Motichoor Ladoos are one of the most popular dessert served at just about any special occasion. Though the ladoo doesn’t look like the motichoor ladoo we get it in shops, still the coarse and nutty texture has the same flavour and taste and everyone will relish them like anything.
In any case if you don’t have time to prepare laddus, try making burfi!
I was quite determined to make this motichoor ladoo for the last Diwali and I am glad I found easiest way to turn Boondi Laddus into Motichoor.
If you don’t want to make Laddus, simply spread the mixture into the plate and cut into cubes. (Watch video below)
For Motichoor laddus, tiny perforated ladle is needed which I do not own and I am sure most of you might struggle the same and my recipe will help to make the best recipe you might have ever made!!
Below, you will also find the video on how I manage to make these laddus in bulk.
- 11/4 cup Sugar
- 1/2 cup Water
- Few drops rose extract , optional
- Few strands of Saffron (Kesar)
- 1/4 tsp Coarsely ground Cardamom
- 11/2 cups Besan (Chickpea Flour)
- 11/2 tbsp Rava (Semolina)
- A Pinch Baking Soda
- A Pinch Food Color if desired
- More ingredients:
- Almond if desired
- 11/2 cups Oil + 1/2 cup Ghee to fry Boondis , Ghee is optional but gives rich flavor
- In a pan add sugar and water.
- Heat till the sugar gets dissolved stirring in between.
- Once sugar gets dissolved stop stirring and 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 add cardamom powder and mix well.
- Keep it aside.
- In a wide bowl add the besan, rava (if not fine pulse it once in the mixer) a pinch of orange food colour and baking soda. Add water to this and make this into a smooth batter like the dosa batter consistency without any lumps.
- Heat oil+Ghee in a wide pan for deep frying. Lets start preparing boondis now.
- You need 2 perforated ladle for making boondi. The ladle with small holes to make boondi and another one to take out the boondis from oil.
- Pour a ladle of batter to the perforated ladle ,keeping the ladle on the top of the oil and let the boondis falls into the oil.
- Let the boondis cook and don’t allow them to cook till crispy. Just take it out when they are done and yet soft. Drain the excess oil in a tissue. Repeat this for the rest of the batter.
- Since we are going to grind the boondi in the last step, do not panic even if you get the tails in making boondis. Check out my boondi ladoo post for a detailed notes of how to make boondi without getting the tail.
- Just heat the sugar syrup for few seconds till it become warm. Switch off the flame and add the boondis to it and mix evenly.
- Boil 2 tblsp of water in a sauce pan. Transfer the boondis coated with sugar syrup ( the boondis would have observed the syrup and will be firm only) to a mixier. Let the water nicely boil.
- Add the hot water to this and pulse them in a mixer. Transfer it to a plate. Sprinkle the rose water and add the chopped almonds.
- Start making ladoos. This mixture may be little moist, but don’t worry. After few minutes it will be firm .
- This motichoor ladoos are the easiest one which you can try at home and win a big applause from all the friends and relatives .
- Finish Laddus within 4-5 days or refrigerate for longer.