How to Make Motichoor Laddu. For collecting the fried boondi use a large slotted spoon/jhara. Meaning place the pan on a plate or tray filled with hot water. Don't pulse too much otherwise you won't be able to shape the motichoor ladoos. Like this Recipe?Pin it Now to Remember it Later. Both these ladoos have some variations in the method, thus yielding different textures. The ladoos made at home were more softer and tasty. The batter should neither be thick nor thin. one is a soft textured one and the other is a crisp hard one. The major difference between Boondi ladoo and motichoor ladoo is the size of the tiny boondi/fried gram flour balls. No-Bake Motichoor Ladoo Cheesecake Jars with layers of cheesecake, crushed boondi ladoo and a parle-g crust! Keep the sugar solution aside. Thanks for an amazing recipe! Laddoos made with sugar syrup soaked boondi. You can even lightly roast the besan. 7. 6. Tips to make perfect Motichoor Ladoo Recipe : Firstly, add a plentiful amount of food colour to get a rich colour to laddu. Fry the boondi (gram flour balls) till they become golden. Place a perforated ladle (jhada) on top of the oil and add … I am following your recipes since 3-4 years and I am a big fan of yours. So after some ladoos were over, I took the pics the next day of the remaining ladoos. 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. Instagram, By Dassana AmitLast Updated: September 27, 2019, .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #E8C32A; }4.88 from 40 votes • 103 Comments. Generally the ladoos you get outside have green, red or orange color boondi pieces in the ladoos. The boondis absorb the hot water and remain soft and moist. Don’t over fry the boondis or make them crisp. Sugar syrup should be hot when you add boondis to them. 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. 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. The boondis absorb the hot water and remain soft and moist. The stickiness in the lumps is due to the fact that most manufacturers use dried white peas flour in besan. You can sift the besan a couple of times before making the batter. Mix well. The batter should be smooth flowing and without lumps and of medium consistency. Take a large spoon of the besan batter and pour it on  perforated ladle/spoon. The boondis should get softened in the sugar syrup. stir and mix well. If you are looking for more Ladoo rECipes then do check: 1. In a blender or mixer add the boondi and the sugar syrup. Besan made with only chana dal won’t give troubles with the lumps. Like our videos? 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. while frying, the oil needs to be hot. If the sugar syrup is not hot, then just heat it. 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. I will share the boondi ladoo recipe in coming weeks. You can also fry the boondi in ghee. Running the kitchen for decades, I share tried and tested Vegetarian recipes on my food blog since 2009, with a step-by-step photo guide & plenty of tips so that your cooking journey is easier. Ghee has a satvik quality and hence used for religious purposes. Check if the oil is real hot by letting a drop of the dough in the oil. Motichoor ladoo … I hope this helps. everything can be converted into a ladoo. About 45 seconds to 1 minute is enough to get the correct texture in the boondi. Ladoos is offered to many Indian gods & goddesses. Though I was not worried that much as we were going to churn it in the final step! Sometimes there is more moisture in the besan and this leads to lumps when mixing. For making the sugar syrup: Bring the sugar and water to a boil in a deep vessel. Pinterest I used to grind chana dal in a local mill for making besan. On cooling they become firm. The batter is poured through a ladle or sieve with perforations and these give rise to round shaped droplets, called as boondi (derived from the word ‘boond’ in hindi which means water droplets). Don't over fry or make them crisp. You can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration. So writing to you. Motichoor Ladoo Rabdi Cake is a stunning cake flavour where in the motichoor ladoo crumbs and sweetened rabdi (prepared using a cheat method) is sandwiched between layers of rabdi flavoured cake and frosted with a silky smooth and melt in mouth whipped cream. Now, heat ghee in a large deep frying pan. The Motichur laddu recipe also uses the same basic method but to mix the batter we use milk instead of water. Add fried boondis immediately to the sugar syrup. Twitter Difference between Motichoor laddu and Boondi laddu. Heat a broad kadai with enough oil. The ladoos were so good, we could not resist having the ladoos. 9. Hence the final pics have not come out well. Transfer it to another bowl to cool for a while. I lightly roast the chana dal to get rid of moisture if any and then would be given to grinding in a local chakki. So you can keep the sugar solution on a hot water bath. On cooling they become firm. Enjoy tasty and delicious Motichoor ladoo on any festive occasion!! thank you. Drain the oil very well after removing the boondi and then add them directly to the sugar syrup. So my husband told me, don’t deprive your readers from this delicious motichoor ladoo recipe. Mix well in medium flame, until the sugar gets … Make a smooth flowing batter of the gram flour/besan, crushed saffron and water. Motichur Ladoo | Motichur Laddu | Motichoor Laddu Recipe Type : Sweet Cuisine: Indian Author: Debjani Chatterjee Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 12 Motichoor Ladoo Motichoor Ladoo is a famous Indian sweet and is available widely. You can garnish the motichoor ladoos with melon seeds/magaz or raisins. These motichoor ladoos can also be refrigerated since they are not made from ghee. The amount of water to be added depends on the texture of the boondis. If the boondis are a bit crisp, then add 1 or 2 tbsp more of the hot water. Make all the boondis like this and Keep on adding boondis immediately to the sugar syrup. To a heavy-bottomed pan, add sugar and water. Motichoor laddoo are made of very small gram flour balls or boondis which are deep fried, then simmered in sugar syrup till they absorb the syrup and plump up. I also have a professional background in cooking & baking. So you can add more or less than, what is mentioned in the recipe. The chickpea flour globules is fried in ghee or oil, and soaked in sugar syrup. 4. Making motichoor ke ladoos is easy but time consuming. Add the magaz/melon seeds and black cardamom seeds. Great recipe for Boondi ladoo/Motichoor 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. Using Jara when I was making bundies, there were lumps also! 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