Motichoor Ladoo recipe – Motichoor Laddu or Laddoo are basically a ball-shaped sweets very famous in India. Motichur or Motichoor ladoo is a combination of gram flour, ghee, Cardamom powder, sugar and dry fruits. Motichur Ladoo tastes real good if it is made in suddh desi ghee. The aroma of desi ghee gives a very nice flavor to it and you can,t just have one.:)
In India Laddus are considered a favorite sweets of lord Ganesha as well as Lord Hanuman. I have seen people offering Boondi or, motichur ke laddu on Tuesday to Lord Hanuman.
The only difference between motichur and boondi laddus is that the boondis in the boondi laddus are larger and are fried till they are slightly brown in color, however Motichur laddus are made with very small sized boondi (just like crushed rice) and they are not fried till they darken. And one more thing is that, motichur ke laddu are made very soft that it would just melt in your mouth.
If you have ever seen movies from the late 70s or, 80s, you are sure to have heard of a few dialogues when, the grandmother in the family calls the loyal servant at home, who more often than not goes by the name Ramu Kaka, and asks him to get Motichur ke laddu to sweeten the mouth of the visitors and the family members alike on the occasion of the finalization of a wedding or, when the struggling boy of the home lands a job in the City.
Though Motichur ke laddu made in Pure Ghee was considered a sweet of the rich, it was equally found in the not-so-rich as well. That is the kind of legacy that Motichur ke laddu carries.
Motichoor Ladoo recipe – how to make motichur laddu recipe
- Gram flour besan - 2 1/2 cups
- Sugar - 1 1/3 cups
- Milk - 1/4 cup
- Ghee - to deep fry
- Green cardamom - 1 tbsp powdered
- Orange color - as per required
- Cashew - 8 broken
- Almonds - 8 chopped
- Pistachios - 8 thinly sliced
- First of all we will start of with syrup.
- To make syrup cook sugar with three cups of water till you get one thread consistency.
- Add milk and when the froth rises to the top, remove it.
- Add color as per requirement and keep it aside.
- Now make a thin batter of besan with three cups of water (the batter should be a flowing batter). Add colour as per required.
- Heat sufficient ghee in a kadai.
- Now take a large spoon of the besan batter and pour it on perforated ladle/spoon. Press with the other spoon so that the batter falls down from the perforations into the hot oil.
- Fry till golden brown.
- Remove the boondis using a slotted spoon/jhara, drain thoroughly and put into the syrup.(make sure that the sugar syrup is hot, if syrup is not hot then you can heat it a little)
- Follow the same procedure for the rest of the batter and keep on adding boondis to the sugar syrup. Mix well.
- When the boondis have absorbed all the syrup add cardamom seeds and mix slowly.
- Now divide this mixture into twenty to twenty-five portions and give a round shape.
- Garnish with cashew, pistachios and almonds.
- Let it cool and enjoy.
Do not store for long, it's better to have fresh.
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