Motichur ladoo is a traditional Indian sweet prepared during festivals. Prepared with gram flour and sugar syrup, these sweet boondis melt in the mouth and are prepared with a perforated spoon or a fine strainer with small holes. These are then crushed to a coarse powder to get the perfect result.
Traditionally orange food colouring is added to the ladoos but I here, I have refrained from adding it.
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Ingredients:
For Boondi
Besan/Chickpeas Flour – 1 cup
Semolina/Rava – 1 tbsp
Baking Soda – 1/4 tsp
Oil/Ghee for Frying
For Sugar Syrup
Sugar – 1 cup
Few Saffron Threads
Yellow/Orange Food Color -2 pinches (optional)
Garnishing
Chopped Pistachios
Few threads of Saffron
Preparation
For Sugar Syrup
Heat a sauce pan with 1 cup sugar, saffron threads and 1/2 cup water (pic 7). Mix well to dissolve the sugar (pic 9). Stir it until you get a one string consistency (take one drop of syrup between finger and thumb and check one thread consistency) (pic 10).
If you are using food color, add it and mix well. Switch off the flame, add cardamom powder and keep aside.
For Boondi
In a bowl, add 1 cup besan/gram flour, rava/semolina and baking soda (pic 1). Mix the ingredients well (pic 2). Then, add 3/4 cup of water and make a batter of pouring consistency. Using a whisk, make sure there are no lumps (pic 3).
In a kadai or pan, heat ghee or oil. When it becomes hot, drop one or two drops of the batter and it should come up steadily. If they dont come up, the oil is not hot enough.
Position a perforated spoon or a small holed sieve above the oil (pic 4). Take a ladle of the besan batter and pour on top of the perforated spoon or the sieve. Slightly shake the spoon or the sieve so that the boondis fall down from the perforattions into the hot oil (pic 5).
Fry the boondis till they become golden. Do not overfy them. Take the boondis out after a minute (pic 6). In case it becomes crisp, the boondis will not be able to absorb the sugar syrup and will not be soft. Use a large slotted spoon to remove the fried boondis. Drain it in a kitchen issue and keep it aside.
If the boondis are small, crush them with your hands. Now, add the fried boondis into the sugar syrup (pic 11). Note that the syrup should be hot while adding the boondis. If it is not hot, you may slightly heat the syrup to make it hot.
Apply some ghee on your palms and shape the motichur ladoos. The mixture will be warm when preparing the ladoos (pic 12). They will become firm on cooling.
Garmish it with pistachois and saffron strands.
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