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Motichur Laddu / Motichoor Laddu


Ingredients for syrup

Sugar 1 cup

Water 1/2 cup

Saffran powder 1 pinch

Ingredients for Boondhi

Gram flour (Besan) 1 cup

Saffran powder 1 pinch

Water 1 cup

Cadamom crushed 1 pinch

(Salt a pinch)

Oil for frying

Preparing sugar Syrup

Heat 1/2 cup of water in a deep pan on low flame, add the saffron powder and sugar and allow it to dissolve.

Boil the sugar syrup till it reaches the desired consistency. You can check this by pouring the syrup using a spoon or spreading it between your fingers. If it forms thread-like texture, then the syrup is ready. Remove from heat and keep aside.

Preparing Boondhi.

Take the besan flour in a bowl.

Add the saffron powder and salt (be careful, only a pinch) and crushed cardamom seeds and mix well.

Now make a flowing batter adding enough water.

The batter should be able to fwo through a perforated spoon.

Now heat oil in a pan and pour the batter through a perforated spoon or laddle positioned over the hot oil.

Let the gram flour batter flow as droplets into the oil.

Fry the small gram flour balls till they reach golden brown in colour.

Remove the boondhi balls from oil using a sieve or slotted spoon and keep aside.

Be careful that you remove the boondhi balls from oil before they become crispy.

Making laddu

Now remove the boondhi balls from the oil using a slotted spoon or ladle and allow the oil to drain completely and add directly to the hot sugar syrup and mix together.

Now make boonghi balls using the rest of the batter and add to the sugar syrup.

Gently mix them with the sugar syrup and allow them to absorb the syrup completely.

Now add the boondhi sugar syrup mix to a blender and blend them lightly to make the boondhis smaller. If needed add one or two teaspoons of water.

Transfer the mixture to a plate and mix it with 2 tablespoons of raisins.

Now make balls out of the warm mixture in the desired size and shape.

They will become firm upon cooling.

Store in airtight containers in the refrigerator.

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