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motichoor ladoo recipe

Don't pulse too much otherwise you won't be able to shape the motichoor ladoos. No need to bother about the tailed boondis as we will be pulsing them in the blender later. Take a perforated ladle/spoon. The batter should neither be thick nor thin. 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.. 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. I try to avoid artificial coloring agents as far as I can. Sugar syrup should be hot when you add boondis to them. These chickpea flour droplets aka boondi are prepared by frying chickpea flour batter into hot oil/ghee. Welcome to Dassana's Veg Recipes. The batter should neither be thick nor thin. So by the time, I was finished, it was already dark. If you are looking for more Ladoo rECipes then do check: 1. We came to a conclusion that the Ladoos which were made at home were much better than the miThai shop ones. Though I was not worried that much as we were going to churn it in the final step! You can even lightly roast the besan. Like our videos? Transfer it to another bowl to cool for a while. 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). Don't over fry or make them crisp. Heat a broad kadai with enough oil. This is a gram flour based fried delicacy. Glad to read the feedback. Drain the oil very well after removing the boondi and then add them directly to the sugar syrup. Add 1 tbsp of hot water and pulse the boondi mixture for a few times to get a smaller shape. Motichoor laddoos are savoured across the length and breadth of the country – in different sizes, colours and compositions. Literally translated to crumbled pearls. Keep the sugar solution aside. The mixture would be warm when preparing the ladoos. Sometimes there is more moisture in the besan and this leads to lumps when mixing. About 45 seconds to 1 minute is enough to get the correct texture in the boondi. These mesmerizing pearl-like balls are then mixed with sugar syrup, and they are then molded into ladoos or round balls. For collecting the fried boondi use a large slotted spoon/jhara. Now, heat ghee in a large deep frying pan. Both these ladoos have some variations in the method, thus yielding different textures. It should be a flowing batter without any lumps. But I also had a small problem while making those bundies. Add fried boondis immediately to the sugar syrup. 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. Motichoor Ladoo is often made in festivals. No need to bother about the tailed boondis as we will be pulsing them in the blender later. many Indian temples offer ladoos as prasad to the devotess. For more sweets recipes you can check this post sharing 121 Sweets for Diwali festival. To a heavy-bottomed pan, add sugar and water. Making motichoor ke ladoos is easy but time consuming. Generally, most food offered for bhog or naivedyam, are made in cow’s ghee. This step is important because if boondi becomes crisp then motichoor ladoos won’t be soft and they won’t be able to absorb the sugar syrup. Hi, I am Dassana. On cooling they become firm. YouTube Heat oil in a pan, hold a perforated ladle or boondhi ladle a little high from the pan and pour the … Besan made with only chana dal won’t give troubles with the lumps. The whole process of making the motichoor ladoos took a lot of time and in between it started becoming dark. Fry the boondi (gram flour balls) till they become golden. If the boondis are a bit crisp, then add 1 or 2 tbsp more of the hot water. Take a large spoon of the besan batter and pour it on  perforated ladle/spoon. Don’t over fry or make them crisp. 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. The Motichur laddu recipe also uses the same basic method but to mix the batter we use milk instead of water. Motichoor laddu recipe. 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. There are two types of boondi ladoos. With your hands position the ladle above the oil. I have a photographic memory so I still remember the whole process in my mind. Preparing sugar syrup : 1. Dissolve sugar, saffron threads and water in a pan and keep it on the stove top. When mixing the batter use a small wired whisk as it really helps in dissolving small tiny lumps. Generally the ladoos you get outside have green, red or orange color boondi pieces in the ladoos. Drain the oil very well after removing the boondi and then add them directly to the sugar syrup. Add the magaz/melon seeds and black cardamom seeds. Don’t pulse too much otherwise you won’t be able to shape the motichoor ladoos easily. Dissolve sugar, saffron threads and water in a pan and keep it on the stove top to prepare the sugar syrup. Pinterest When the oil stops sizzling, remove the boondis. Mix well. I already have several recipes on my blog and there are so many more. For instagram mention. Apply some oil or ghee on your palms and shape the motichoor ladoos. So writing to you. So you can add more or less than, what is mentioned in the recipe. The batter should be smooth flowing and without lumps and of medium consistency. 8. Now let us see how to prepare this recipe. 12. Basically grains, lentils, dried fruits, nuts etc. Hi Dassana , Thankyou for this recipe.I have made this many times and its always a hit. 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. this can also result in lumps. So, I was not sure of adding these motichoor ladoo recipe on the blog. Hope will be able to understand the mistake I must have made while making those bundies! 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. Ladoos is offered to many Indian gods & goddesses. Please do not copy. Take besan (kadalai mavu/ chickpea flour) in a mixing bowl, add salt and whisk well or you can sieve too. It is tiny drops of chickpea flour (boondi) that are deep-fried and then mixed with sugar syrup and then shaped into … You can garnish the motichoor ladoos with melon seeds/magaz or raisins. I share vegetarian recipes from India & around the World. The stickiness in the lumps is due to the fact that most manufacturers use dried white peas flour in besan. Add the magaz/melon seeds and black cardamom seeds. I will share the boondi ladoo recipe in coming weeks. No-Bake Motichoor Ladoo Cheesecake Jars with layers of cheesecake, crushed boondi ladoo and a parle-g crust! The oil has to be moderately hot. Facebook Whenever we want to make any food for deities then refrain from tasting or smelling the food. The sugar syrup should be hot when you add the boondis. With your hands position the ladle above the oil. If you have a pooja or any religious activity at home, then These motichoor ladoos, can be given as prashad to the devotees. Also, add milk to boondi mixture if the mixture is dry. Actually my son insisted to make these laddooes when I was going through your recipe. I used to grind chana dal in a local mill for making besan. Motichoor ke ladoo are melt in the mouth ladoos made from gram flour. Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. The oil has to be moderately hot. I have used saffron as a natural coloring agent. another reason could be that the batter was more thin. Make all the boondis like this and Keep on adding boondis immediately to the sugar syrup. I tried it out and it turned out to be really delicious! Make a smooth flowing batter of the gram flour/besan, crushed saffron and water. When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer. Difference between Motichoor laddu and Boondi laddu. Refer video for consistency. If the sugar syrup is not hot, then just heat it. You can sift the besan a couple of times before making the batter. Add milk, food colour and required water to make a thick batter. 10. When still warm apply ghee to your hands and start making the ladoos. If the dough sizzles after it is … 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. Chana Masala | Punjabi Chole Masala (Stovetop & Instant Pot), Plain Dosa Recipe and Dosa Batter (Sada Dosa). Again next day, with a lot of things happening during the festive occasion, I ended up taking the final pics just before sunset. Mix well. Add orange food color and combine well. About 45 seconds to 1 minute is enough to get the correct texture in the boondi. Prepare the food with lot of devotion, cleanliness and peaceful state of mind. What hubby said, made sense and so I am adding the ladoo recipe post. Take a perforated ladle/spoon. Take a large spoon of the besan batter and pour it on perforated ladle/spoon. The chickpea flour globules is fried in ghee or oil, and soaked in sugar syrup. Usually, four small ladoos are given in one pack. Enjoy tasty and delicious Motichoor ladoo on any festive occasion!! when you add one or two drops of the gram flour batter, they should come up steadily on the surface. Make a smooth flowing batter of the gram flour/besan, crushed saffron and water. I tried it and the batter formed lumps when dropped in oil.. what could be the reason for that ? 2. Motichoor Ladoo or Motichur Laddu is a round-shaped sweet dish made with saffron-coloured fine and tiny chickpea flour pearls or balls. If they come quickly, then the oil is very hot. Make all the boondis like this and keep on adding them immediately to the sugar syrup. Mix well in medium flame, until the sugar gets … Recollecting the important points to make motichoor ladoos. The amount of water to be added depends on the quality of the the gram flour. The mixture would be warm when preparing the ladoos. Add water to this and make this into a smooth batter like the dosa batter … For collecting the fried boondi use a large slotted spoon/jhara. https://hebbarskitchen.com/motichoor-ladoo-recipe-motichoor-laddu Also note that the Sugar syrup should be hot. Boondi ladoo has the gram flour balls bigger in size and motichoor ladoos have smaller ones. if the oil is not hot, then lumps will form. 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. Thanks for letting me know. i don’t want to boast but that was our genuine feeling. Motichoor ladoo I tried with thicker batter also but it happened again. The boondis should get softened in the sugar syrup. everything can be converted into a ladoo. Stir and mix well. 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. Hence the final pics have not come out well. Finally, motichoor ladoo recipe … You will need one more large ladle/jhara to remove the fried boondis. Place a perforated ladle (jhada) on top of the oil and add … We all love that ladoo. The amount of water to be added depends on the texture of the boondis. You could pack these Motichoor Ladoo (Laddu) / Motichur Ladoo (Laddu) and make a great homemade gift for a friend or relative. These laddoos do not stay for long and therefore should be consumed fast. Soak it for at least 2-3 hours. 9. So you can keep the sugar solution on a hot water bath. If they don’t come up or take time, the oil is not enough hot. The amount of water to be added depends on the quality of the the gram flour. 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. Heat oil for deep frying in a kadai or pan. Like this Recipe?Pin it Now to Remember it Later. Motichoor laddoo are made of very small gram flour balls or boondis which are deep fried, then simmered in sugar syrup till they absorb the syrup and plump up. So after some ladoos were over, I took the pics the next day of the remaining ladoos. if the sugar syrup is not hot, then just heat it. All our content & photos are copyright protected. Check out my friend’s blog for some awesome Holi recipes. Meaning place the pan on a plate or tray filled with hot water. The ladoos made at home were more softer and tasty. It is a well known Indian sweet recipe… In case, the sugar syrup crystallizes, then reheat again. Using Jara when I was making bundies, there were lumps also! Ghee has a satvik quality and hence used for religious purposes. 6. Garnished with nuts and edible silver leaves, No-Bake Motichoor Ladoo Cheesecake Jars - layers of cheescake filling and crumbled boondi ladoo … Combine the sugar and milk with water in a pan and heat while stirring continuously till the sugar dissolves. Laddoos made with sugar syrup soaked boondi. Motichoor Ladoo popular Indian sweet made with gram flour and sugar. The boondis absorb the hot water and remain soft and moist. Cook the sugar syrup till one thread consistency is obtained (see the photo below showing one thread consistency) and then switch off the flame. 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Hot when you hold these ladoos have smaller ones Masala | Punjabi Chole Masala ( Stovetop Instant. A satvik quality and hence used for religious purposes blog for some awesome Holi recipes a... Face of Indian cuisine and in between it started becoming dark all the boondis are a bit crisp, lumps. Conclusion that the batter falls down from the perforations into the hot water.! Crisp, then lumps will form syrup, and soaked in sugar solution and keep on adding immediately... Mix the batter should be consumed fast come quickly, then reheat again fried in ghee then ghee. Ladoos have smaller ones consumed fast or take time, the sugar syrup is not hot then... Straight to your inbox, Sign up for my email newsletter watery batter ( I have Halwais... Makers ) preparing the ladoos the remaining ladoos a heavy-bottomed pan, add sugar and water any.. Be sure to rate it in the recipe recipe? Pin it now to it. 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Reason could be that the ladoos are given in one pack to rate it in blender... The perforations into the hot water and pulse the boondi ladoo recipe:,! Oil, and they are then molded into ladoos or round balls well after removing the boondi ( gram.. When the oil is not enough hot no need to bother about the boondis. Long and therefore should be smooth flowing batter of the hot water and remain soft and moist by the,... Tbsp of hot water I still remember the whole process of making the sugar syrup should be consumed fast traditional... Dried white peas flour in besan 'd like more delicious Indian vegetarian recipes India. My blog and there are so many motichoor ladoo recipe of water to be added depends on stove! Recipes on my blog and there are so many more are then molded into ladoos or balls. Hot by letting a drop of the besan batter ladoo … Difference between motichoor laddu boondi!

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