October 24, 2019

MOTICHOOR LADOO

Happy Diwali to all of you. May you all have a prosperous year ahead. I have been pressed for time planning my eldest daughter’s 10th Birthday and Diwali. With all party planning on my mind, my daughter asked if I could make her some Motichoor Laddoo’s. Honestly, I was surprised she even remembered what these were called. She was first introduced to these perfectly round mini orange pearls soaked in sugar syrup last year and she immediately loved them. Staying far away from homeland and no sweet shops in our vicinity, this is novelty to us! So, I owed it to her to try and attempt making these. The recipe seemed to be complicated in terms of number of steps but once tried and tested, I assure you, it is simple and so satisfying.

It definitely takes some time and effort but is totally out of the world! Here is how to make Motichoor Ladoo at home.

Makes 15 ladoos

INGREDIENTS:

For Motichoor Boondi –

1 cup gram flour / besan

1 tbsp semolina* (use only if you don’t find coarse gram flour)

1/4 tsp orange food colour

Few drops of green food colour

Oil for deep frying

A pinch of salt

3/4 cup water (approx.)

For Sugar Syrup –

3/4 cup sugar

1/4 tsp orange food colour

1 cup water

2 green cardamoms

1/4 tsp rose essence

Few strands of saffron

Other Ingredients –

2 tbsp Melon Seeds

Ghee as needed

pistachios for garnish

METHOD:

In a mixing bowl add gram flour, semolina, orange food colour and a tiny pinch of salt
Add water little at a time and mix well to make a lump-free batter. The batter should be free-flowing and of a watery consistency
Heat oil for frying in a pot on medium flame
Take size-1 Boondi Ladle (smallest holes) and place it directly above the oil for frying, close enough ensuring the batter doesn’t splatter out of the pan. (I used a Microplane grater since I do not have a Boondi ladle. It worked just fine, but increased the time taken since it was small)
Pour the batter all over the ladle and gently tap the rod with your hand. This ensures that the boondi’s fall into the oil. Do this until the batter is used up. Make sure to wash the ladle each time between use and pat dry completely for next batch
Let the boondi’s cook for a minute approx. Remove from oil and drain them on an absorbent paper
To make the sugar syrup, mix sugar with water and let it come to a boil
Add crushed cardamoms, strands of saffron and rose essence and continue to cook the syrup on a medium flame
When the sugar syrup reaches one string consistency it is ready(when the syrup is taken between your forefinger and thumb, a string should form)
Keep a tablespoon of boondi and 3 tablespoons of warm sugar syrup aside in another bowl. Add 1 drop of green food colour and mix well. Set aside
Now add the remaining prepared boondi in to the warm sugar syrup and add orange food colour to it
Mix roasted melon seeds and cook the mixture for 2-3 mins
Remove from heat and keep it covered for 20-30 mins or until all the sugar syrup is absorbed
To make the laddoos, grease your palm with ghee and take palm-full of boondi. Press between the palm to form a tight ball
Garnish with pistachios
Store well in an airtight container for up to 7 days. Enjoy