Motichoor Laddu is a delicious Indian dessert made on special occasions. It uses gram flour boondi which is fried to look like tiny pearls. It is then dipped in sugar syrup and tied into laddu shapes.
Ingredients:
Besan (chickpea flour) – 2 cups
Water – 1 ½ cups (for boondi)
Sugar – 1 ½ cups
Water – ¾ cup (for syrup)
Food colour (orange or yellow) – 1 pinch (optional)
Cardamom powder – ½ tsp
Ghee – for frying
Chopped pistachios or almonds – for garnishing
Baking soda – 1 pinch
Cooking Method:
1. Preparation of boondi:
First sieve the gram flour and add 1 ½ cups of water and baking soda to it and prepare a smooth batter. There should be no lumps in it.
If you want to make colourful Motichoor Laddu, you can add food colour to the batter.
Heat ghee in a pan.
Pour the batter slowly into the ghee using a perforated spoon (boondi strainer) so that small boondi pearls fall into the pan. Fry them on medium flame till they turn light golden.
Remove the boondi and keep it in a plate and prepare the remaining boondi in the same way.
2. Making Sugar Syrup:
Add 1 ½ cups of sugar and ¾ cup of water in a pan.
Cook it on low flame till the sugar dissolves completely.
Cook the syrup till it reaches 1 string consistency (i.e. when you pull a little syrup between thumb and finger, it forms a string).
Add cardamom powder to the syrup.
3. Making Laddu:
Put the fried boondi into the hot syrup and mix well so that the syrup gets absorbed well into the boondi.
Leave it for 10-15 minutes so that the boondi can absorb the syrup.
When the mixture cools down a bit and is soft to touch, apply some ghee on your hands and make laddu shapes from this mixture.
Garnish the laddus with chopped pistachios or almonds.
4. Serving:
Motichoor laddus are ready. Serve them immediately or store them in an airtight container. This laddu is especially made on festivals and special occasions and everyone loves its taste.
