You can also fry the boondi in ghee. For collecting the fried boondi use a large slotted spoon/jhara. Ingredients for Motichoor Laddoo Recipe Gram Flour 2 1/2 cups Sugar 1 1/3 cups Milk 1/4 cup Orange colour as required Ghee to deep fry Green cardamom seeds 1 tablespoon Almonds blanched and … When mixing the batter use a small wired whisk as it really helps in dissolving small tiny lumps. So writing to you. When still warm apply ghee to your hands and start making the ladoos. I used to grind chana dal in a local mill for making besan. No-Bake Motichoor Ladoo Cheesecake Jars with layers of cheesecake, crushed boondi ladoo and a parle-g crust! One of the most famous ladoos, we have had as prashad, are from the tirupati temple in Andhra Pradesh, India. On cooling they become firm. The boondis should get softened in the sugar syrup. Meaning place the pan on a plate or tray filled with hot water. 11. Here is the recipe..Motichoor laddu. Generally the ladoos you get outside have green, red or orange color boondi pieces in the ladoos. Welcome to Dassana's Veg Recipes. 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 chickpea flour globules is fried in ghee or oil, and soaked in sugar syrup. I tried with thicker batter also but it happened again. Make a smooth flowing batter of the gram flour/besan, crushed saffron and water. I have a photographic memory so I still remember the whole process in my mind. if you fry them in ghee then the ghee will solidify on refrigeration and some softness is lost. Facebook Whenever we want to make any food for deities then refrain from tasting or smelling the food. 9. Drain the oil very well after removing the boondi and then add them directly to the sugar syrup. I am following your recipes since 3-4 years and I am a big fan of yours. Add fried boondis immediately to the sugar syrup. Once the sugar dissolves, add in the milk. I have used saffron as a natural coloring agent. The stickiness in the lumps is due to the fact that most manufacturers use dried white peas flour in besan. Preparing sugar syrup : 1. Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. Soak it for at least 2-3 hours. Besan made with only chana dal won’t give troubles with the lumps. Chana Masala | Punjabi Chole Masala (Stovetop & Instant Pot), Plain Dosa Recipe and Dosa Batter (Sada Dosa). 5. With your hands position the ladle above the oil. Please do not copy. Sometimes there is more moisture in the besan and this leads to lumps when mixing. Like this Recipe?Pin it Now to Remember it Later. You will need one more large ladle/jhara to remove the fried boondis. Twitter Combine the sugar and milk with water in a pan and heat while stirring continuously till the sugar dissolves. I share vegetarian recipes from India & around the World. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. Jul 17, 2019 - Motichoor Ladoo is a popular sweet across India. No need to bother about the tailed boondis as we will be pulsing them in the blender later. Ladoos refers to anything round and sweet and we make a lot of ladoos. 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.. These are then shaped into delicious crumbly laddoos. Mix well. Garnished with nuts and edible silver leaves, No-Bake Motichoor Ladoo Cheesecake Jars - layers of cheescake filling and crumbled boondi ladoo … 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. Take a perforated ladle/spoon. Literally translated to crumbled pearls. 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. Hi, I am Dassana. Dissolve sugar, saffron threads and water in a pan and keep it on the stove top to prepare the sugar … Add milk, food colour and required water to make a thick batter. hope this helps. Don’t over fry the boondis or make them crisp. There are two types of boondi ladoos. Make a smooth flowing batter of the gram flour/besan, crushed saffron and water. The real secret to making great Ladoo / Laddu is to have the patience to make the boondis/beads, because the boondis must be really tiny and should be fried over a medium flame, and care should be taken to make sure they don’t turn crispy. Again next day, with a lot of things happening during the festive occasion, I ended up taking the final pics just before sunset. I try to avoid artificial coloring agents as far as I can. Yes, these are very good,non-greasy and better than store-bought ladoo. So after some ladoos were over, I took the pics the next day of the remaining ladoos. I tried it out and it turned out to be really delicious! 12. The ladoos made at home were more softer and tasty. The amount of water to be added depends on the quality of the the gram flour. 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. Add water to this and make this into a smooth batter like the dosa batter … Once the syrup comes to a rolling boil you need to add the prepared boondi and the remaining ingredients. The boondis absorb the hot water and remain soft and moist. Keep the sugar solution aside.). The batter should be smooth flowing and without lumps and of medium consistency. Finally, motichoor ladoo recipe … many Indian temples offer ladoos as prasad to the devotess. In a blender or mixer add the boondi and the sugar syrup. The major difference between Boondi ladoo and motichoor ladoo is the size of the tiny boondi/fried gram flour balls. Using Jara when I was making bundies, there were lumps also! These are perfect ladoo which you can try, easy to make,no-fail recipe! For more sweets recipes you can check this post sharing 121 Sweets for Diwali festival. Heat a broad kadai with enough oil. It should be a flowing batter without any lumps. Fry the boondi (gram flour balls) till they become golden. What is Motichoor Ladoo. The ladoos were so good, we could not resist having the ladoos. 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. You will need one more large ladle/jhara to remove the fried boondis. Recollecting the important points to make motichoor ladoos. 7. thank you. Sending this recipe to Sonal’s Holi Collective theme. 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. Check out my friend’s blog for some awesome Holi recipes. One thread consistency in sugar solution and keep it hot. Then do follow and subscribe to us on youtube to get the latest Recipe Video updates. 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. Also note that the Sugar syrup should be hot. Hi Ami, thanks for writing and yes I can understand. If the sugar syrup is not hot, then just heat it. We all love that ladoo. Thanks for letting me know. Making motichoor ke ladoos is easy but time consuming. 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. 10. About 45 seconds to 1 minute is enough to get the correct texture in the boondi. Don't over fry or make them crisp. Add the magaz/melon seeds and black cardamom seeds. Press with the other spoon so that the batter falls down from the perforations into the hot oil. Motichoor ladoo You can sift the besan a couple of times before making the batter. So you can keep the sugar solution on a hot water bath. Motichoor laddu at home. If the boondis are a bit crisp, then add 1 or 2 tbsp more of the hot water. Stir and mix well. Add the magaz/melon seeds and black cardamom seeds. The mixture would be warm when preparing the ladoos. https://hebbarskitchen.com/motichoor-ladoo-recipe-motichoor-laddu i don’t want to boast but that was our genuine feeling. 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. It should be a flowing batter as shown below. Actually my son insisted to make these laddooes when I was going through your recipe. If you have a pooja or any religious activity at home, then These motichoor ladoos, can be given as prashad to the devotees. Take a large spoon of the besan batter and pour it on perforated ladle/spoon. Add 1 tbsp of hot water and pulse the boondi mixture for a few times to get a smaller shape. Don’t over fry or make them crisp. 5. Rated 3/5 based on 1119 customer reviews. If they don’t come up or take time, the oil is not enough hot. The oil has to be moderately hot. The boondis should get softened in the sugar syrup. 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