Motichur ke Ladoo

Motichoor laddu / Boondi laddu is a sweet Indian delicacy made from grilled gram flour flakes (boondis) which are sweetened, mixed with dried fruits, pressed into balls and fried in ghee. Motichur Laddos are generally used in auspiciuous / traditional occassions like weddings, engagements, births etc.
It gets the name Motichoor Laddoo (Moti means bead / pearl in Hindi) / Boondi Laddu (drops / droplets are known as Boond in Hindi)

Ingredients:

  • 500 gms besan (gram flour)
  • 1/3 cup (60 ml) milk
  • 500 gms sugar
  • 500 ml water
  • 1 tbsp pistachios (pesta), finely chopped
  • 1 tbsp cashewnuts (kaju), finely chopped
  • 1 tbsp raisins (kishmish)
  • 2 tsp green cardamom (chhoti elaichi) powder
  • 2-3 drops of orange-yellow food colour
  • ghee for frying

Procedure:

  1. Sieve besan. Add 2 tbsp of ghee, food colour, milk and just enough water to form a smooth batter (ensure that there are no lumps).
  2. Make a thick batter (check consistency by dropping batter to a bowl, if its poring easily, add little besan and if its taking more time, add a little water).
  3. Heat ghee on a medium flame in a kadhai. Reduce the flame and hold a fine sieve (perforated ladle) over the kadhai and pour a ladle of batter on the sieve.
  4. Gently press the all the batter through the sieve into the hot ghee (this should look like tiny boondis).
  5. Fry the boondis till light golden brown. Drain, remove and keep aside (do not overfry or else boondis will be too crispy).
  6. Prepare sugar syrup by boiling the sugar in water till all the sugar gets dissolved and the syrup is thick (one-thread consistency). Remove the scum from the sugar syrup.
  7. Immediately add the boondis into sugar syrup. Add cardamom powder, raisins and chopped pistachios & cashewnuts and mix well. Keep for 10 mins.
  8. Slightly allow the mixture to cool. Grease your palms with ghee, shape the syrup soaked boondis into round motichur laddoos by pressing gently but firmly.
  9. Allow to cool to room temperature and serve.
This is going to the Mithai Mela, hosted by Srivalli of Cooking for all seasons...Congratulations Srivalli for completing 2 years of blogging......

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