Motichoor ladoo is one among my favorite sweet and i wanted to try this for a long time. I have posted few ladoo recipes last year . Check out my Boondi ladoo , Besan ladoo, Rava ladoo. Two weeks back we went to Malaysia and i wanted to make a sweet and a savory for my friends and my mama’s family whom i have planned to visit there. I decided on the South Indian Madras mixture and thought of making Mysore pak. Though i made both some how i wanted to make another sweet and suddenly this Motichoor ladoo came to mind and i had this recipe of Motichoor ladoo in a popular cookbook which i wanted to try for a long time. It just turned out perfect and i could finish the entire process in an hour. I can highly recommend to try out this motichoor ladoo for this diwali and trust me it will turn out awesome. Check out my post on Sugar syrup consistency. Check my full diwali collection of recipes . Also check out my Boondi ladoo with Khoya.
Preparation time : 20 Minutes. Cooking time: 45 minutes Makes: 22 ladoos
INGREDIENTS
| BESAN | KADALAI MAAVU | 1 AND 1/2 CUP |
| RAVA | SEMOLINA | 1 AND 1/2 TBLSP |
| BAKING SODA | A PINCH |
| SUGAR | 1 AND 1/4 CUP |
| ORANGE FOOD COLOUR | 2 PINCHES |
| SAFFRON | FEW STRANDS |
| ALMONDS SLICED | 1 TBLSP |
| ROSE WATER | 1 TSP |
| CARDAMOM POWDER | A PINCH |
METHOD:
- In a wide bowl add the besan, rava (if not fine pulse it once in the mixer) a pinch of orange food colour and baking soda. Add water to this and make this into a smooth batter like the dosa batter consistency without any lumps.
- Heat oil in a wide pan for deep frying. Lets start preparing boondis now.
- You need 2 perforated ladle for making boondi. The ladle with small holes to make boondi and another one to take out the boondis from oil.
- Pour a ladle of batter to the perforated ladle ,keeping the ladle on the top of the oil and let the boondis falls into the oil.
- Let the boondis cook and don’t allow them to cook till crispy. Just take it out when they are done and yet soft. Drain the excess oil in a tissue. Repeat this for the rest of the batter.
- Since we are going to grind the boondi in the last step, do not panic even if you get the tails in making boondis. Check out my boondi ladoo post for a detailed notes of how to make boondi without getting the tail.
- In a pan add sugar and a pinch of orange colour.
- Add 1 and 1/2 cup of water and bring it to a boil.
- Heat till the sugar gets dissolved stirring in between.
- Once sugar gets dissolved stop stirring and boil till this reach one string consistency.
- Check for 1 string consistency. If you take the sugar syrup in your thumb finger and index finger it should form one string consistency.
- Switch off the flame and add cardamom powder and mix well.
- Keep it aside.
- Just heat the sugar syrup for few seconds till it become warm. Switch off the flame and add the boondis to it and mix evenly.
- Boil 2 tblsp of water in a sauce pan. Transfer the boondis coated with sugar syrup ( the boondis would have observed the syrup and will be firm only) to a mixier. Let the water nicely boil.
- Add the hot water to this and pulse them in a mixer. Transfer it to a plate. Sprinkle the rose water and add the chopped almonds.
- Start making ladoos. This mixture may be little moist, but don’t worry. After few minutes it will be firm .
- This motichoor ladoos are the easiest one which you can try at home and win a big applause from all the friends and relatives .
NOTES:- You can add melon seeds this instead of almonds.
- I added everest milk masala on the top while serving.
- This ladoo stays well for 3 to 4 days in the refrigerator.
- Alternatively you can grind one portion of the boondi and keep the other portion as it is to get nice look of the ladoos.
- Do not over grind, just one pulse is enough, else will look like besan ladoo.
