Add 1 tbsp of hot water and pulse the boondi mixture for a few times to get a smaller shape. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. If the boondis are a bit crisp, then add 1 or 2 tbsp more of the hot water. Mix well. Mix well. Don’t pulse the boondis too much in mixer otherwise you won’t be able to shape the motichoor ladoos easily. 8. Make a smooth flowing batter of the gram flour/besan, crushed saffron and water. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url. The boondis absorb the hot water and remain soft and moist. If you made this recipe, please be sure to rate it in the recipe card below. Motichoor ladoo … Ghee has a satvik quality and hence used for religious purposes. Jul 17, 2019 - Motichoor Ladoo is a popular sweet across India. Drain the oil very well after removing the boondi and then add them directly to the sugar syrup. The chickpea flour globules is fried in ghee or oil, and soaked in sugar syrup. These mesmerizing pearl-like balls are then mixed with sugar syrup, and they are then molded into ladoos or round balls. One of the most popular Indian sweet. 9. Laddoos made with sugar syrup soaked boondi. It is a well known Indian sweet recipe… If the boondis are a bit crisp, then add 1 or 2 tbsp more of the hot water. Also note that the sugar syrup should be hot. when you add one or two drops of the gram flour batter, they should come up steadily on the surface. The major difference between Boondi ladoo and motichoor ladoo is the size of the tiny boondi/fried gram flour balls. Apply some oil or ghee on your palms and shape the motichoor ladoos. Now, heat ghee in a large deep frying pan. a bit of oil or ghee for applying on the palms while shaping the ladoos, If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. 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). everything can be converted into a ladoo. For more sweets recipes you can check this post sharing 121 Sweets for Diwali festival. The batter should neither be thick nor thin. Hi Dassana , Thankyou for this recipe.I have made this many times and its always a hit. I share vegetarian recipes from India & around the World. Don't over fry or make them crisp. This step is important because if boondi becomes crisp then motichoor ladoos won’t be soft and they won’t be able to absorb the sugar syrup. These chickpea flour droplets aka boondi are prepared by frying chickpea flour batter into hot oil/ghee. Like this Recipe?Pin it Now to Remember it Later. Press with the other spoon so that the batter falls down from the perforations into the hot oil. The batter should neither be thick nor thin. Thanks for the rating too. Please do not copy. The best part of this recipe is that you DO NOT need to get the perfect boondi shape,perfect sugar syrup consistency and still can make best ladoo. Add orange food color and combine well. Dissolve sugar, saffron threads and water in a pan and keep it on the stove top. If you fry them in ghee then the ghee will solidify on refrigeration. Literally translated to crumbled pearls. Motichur Laddu | Motichoor Ladoo | Boondi Na Ladva – Very popular Round shaped laddu Indian Sweet recipe made with chickpea peals called boondi, and saffron and cardamom flavored sugar syrup.. You can also fry the boondi in ghee. Once the syrup comes to a rolling boil you need to add the prepared boondi and the remaining ingredients. But like you, even I love cooking and anything imperfect hits my head and I can’t get over with it until it is done perfectly!! You can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration. So you can keep the sugar solution on a hot water bath. The mixture would be warm when preparing the ladoos. if the oil is not hot, then lumps will form. No-Bake Motichoor Ladoo Cheesecake Jars with layers of cheesecake, crushed boondi ladoo and a parle-g crust! Tips to make perfect Motichoor Ladoo Recipe : Firstly, add a plentiful amount of food colour to get a rich colour to laddu. For that they make extra batches of colored boondis. These are then shaped into delicious crumbly laddoos. Welcome to Dassana's Veg Recipes. 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. For collecting the fried boondi use a large slotted spoon/jhara. One thread consistency in sugar solution and keep it hot. So you can add more or less than, what is mentioned in the recipe. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions. The ladoos were so good, we could not resist having the ladoos. If the dough sizzles after it is … If they don’t come up or take time, the oil is not enough hot. You can even lightly roast the besan. How to Make Motichoor Laddu. when the oil stops sizzling, remove the boondis. Glad to read the feedback. Now let us see how to prepare this recipe. Keep the sugar solution aside. So after some ladoos were over, I took the pics the next day of the remaining ladoos. You can garnish the motichoor ladoos with melon seeds/magaz or raisins. Once the sugar dissolves, add in the milk. Then do follow and subscribe to us on youtube to get the latest Recipe Video updates. So by the time, I was finished, it was already dark. Switch off the flame, add the pistachios, melon seeds, saffron strands, cardamon powder and rose essence and mix well. Keep the sugar solution aside.). many Indian temples offer ladoos as prasad to the devotess. Thanks for an amazing recipe! Meaning place the pan on a plate or tray filled with hot water. 12. Actually when you hold these ladoos in your hand and even apply a little pressure, they crumble. If you are looking for more Ladoo rECipes then do check: 1. The mixture would be warm when preparing the ladoos. https://hebbarskitchen.com/motichoor-ladoo-recipe-motichoor-laddu Usually, four small ladoos are given in one pack. Add milk, food colour and required water to make a thick batter. I try to avoid artificial coloring agents as far as I can. Heat oil for deep frying in a kadai or pan. Don’t over fry or make them crisp. Trust me the pakoras or any dish you make with this homemade besan is much better than store-brought besan and does not even get lumps while mixing. Check if the oil is real hot by letting a drop of the dough in the oil. You could pack these Motichoor Ladoo (Laddu) / Motichur Ladoo (Laddu) and make a great homemade gift for a friend or relative. These motichoor ladoos can also be refrigerated. Ingredients for Motichoor Laddoo Recipe Gram Flour 2 1/2 cups Sugar 1 1/3 cups Milk 1/4 cup Orange colour as required Ghee to deep fry Green cardamom seeds 1 tablespoon Almonds blanched and … In hindi the word ‘moti’ means pearl and ‘choor’ means to crush or crumble. 7. Facebook I am following your recipes since 3-4 years and I am a big fan of yours. Besan made with only chana dal won’t give troubles with the lumps. Dissolve sugar, saffron threads and water in a pan and keep it on the stove top to prepare the sugar … Preparing sugar syrup : 1. if the sugar syrup is not hot, then just heat it. I hope this helps. This is very traditional which offer as Ganeshji prasad at the time of Diwali pooja...In my family, this ladoo was made by my grandmother. I also have a professional background in cooking & baking. 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. The oil has to be moderately hot. I used to grind chana dal in a local mill for making besan. 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. If you'd like more delicious Indian vegetarian recipes delivered straight to your inbox, Sign Up for my email newsletter. It should be a flowing batter without any lumps. Also, add milk to boondi mixture if the mixture is dry. On cooling they become firm. So, I was not sure of adding these motichoor ladoo recipe on the blog. What is Motichoor Ladoo. 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. Soak it for at least 2-3 hours. 5. On cooling they become firm. The boondis should get softened in the sugar syrup. Refer video for consistency. 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. Motichoor Ladoo or Motichur Ladoo is a round-shaped sweetmeat made from fine, tiny balls of besan. The stickiness in the lumps is due to the fact that most manufacturers use dried white peas flour in besan. We came to a conclusion that the Ladoos which were made at home were much better than the miThai shop ones. Finally, motichoor ladoo recipe … For collecting the fried boondi use a large slotted spoon/jhara. I tried it out and it turned out to be really delicious! For making the sugar syrup: Bring the sugar and water to a boil in a deep vessel. Hi, I am Dassana. i don’t want to boast but that was our genuine feeling. Whenever we want to make any food for deities then refrain from tasting or smelling the food. I tried with thicker batter also but it happened again. You will need one more large ladle/jhara to remove the fried boondis. another reason could be that the batter was more thin. When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer. One of the most famous ladoos, we have had as prashad, are from the tirupati temple in Andhra Pradesh, India. Thanks for letting me know. Motichoor laddus are extremely sweet and moist and are often exchanged during festivals in India. About 45 seconds to 1 minute is enough to get the correct texture in the boondi. Boondi ladoo has the gram flour balls bigger in size and motichoor ladoos have smaller ones. Motichoor laddu at home. Both the ladoos are made from gram flour or besan batter. You can garnish the motichoor ladoos with melon seeds/magaz or raisins. I made Motichoor Ladoo for my daughter on her special demand. one is a soft textured one and the other is a crisp hard one. When mixing the batter use a small wired whisk as it really helps in dissolving small tiny lumps. The whole process of making the motichoor ladoos took a lot of time and in between it started becoming dark. But I also had a small problem while making those bundies. It should be a flowing batter as shown below. Stir and mix well. The chickpea flour globules is fried in ghee or oil, and soaked in sugar syrup. Twitter 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. If you have a pooja or any religious activity at home, then These motichoor ladoos, can be given as prashad to the devotees. This step is important because if boondi becomes crisp then motichoor ladoos won't be soft and they won't be able to absorb the sugar syrup. Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. But for finer details and points, I asked my mother-in-law and referred to lavi’s post Here. Make all the boondis like this and keep on adding them immediately to the sugar syrup. Enjoy tasty and delicious Motichoor ladoo on any festive occasion!! Add 1 tbsp of hot water and pulse the boondi mixture for a few times to get a smaller shape. Enjoy the video of motichoor ladoo. 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. Make a smooth flowing batter of the gram flour/besan, crushed saffron and water. Take a large spoon of the besan batter and pour it on  perforated ladle/spoon. Motichoor laddoos are savoured across the length and breadth of the country – in different sizes, colours and compositions. The sugar syrup should be hot when you add the boondis. Additionally, blend to boondi batter to coarse powder if the boodi are not fine. Sometimes there is more moisture in the besan and this leads to lumps when mixing. Motichoor Ladoo or Motichur Laddu is a round-shaped sweet dish made with saffron-coloured fine and tiny chickpea flour pearls or balls. These motichoor ladoos can also be refrigerated since they are not made from ghee. All our content & photos are copyright protected. 6. Fry the boondi (gram flour balls) till they become golden. Boondi laddu is popular in South India in which the simple gram flour batter is fried as boondis and later made as laddus by mixing with sugar syrup. It is tiny drops of chickpea flour (boondi) that are deep-fried and then mixed with sugar syrup and then shaped into … Yes, these are very good,non-greasy and better than store-bought ladoo. Sugar syrup should be hot when you add boondis to them. Drain the oil very well after removing the boondi and then add them directly to the sugar syrup. thank you. 2. hope this helps. Take a perforated ladle/spoon. We all love that ladoo. Also note that the Sugar syrup should be hot. In case, the sugar syrup crystallizes, then reheat again. Another prashad, we look forward is the boondi ladoo from shirdi sai temple, nasik, India. Cook the sugar syrup till one thread consistency is obtained (see the photo below showing one thread consistency) and then switch off the flame. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. I lightly roast the chana dal to get rid of moisture if any and then would be given to grinding in a local chakki. Make all the boondis like this and Keep on adding boondis immediately to the sugar syrup. In case, the sugar syrup crystallizes, then reheat again. Mix well in medium flame, until the sugar gets … Recollecting the important points to make motichoor ladoos. Rated 3/5 based on 1119 customer reviews. Place a perforated ladle (jhada) on top of the oil and add … 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. Cook the sugar solution till it reaches one thread consistency (check step 3 pic to see photo showing one thread consistency) and then switch off the flame. Craving for more, try other ladoos – Besan ladoo, Sabudana ladoos, Atte ki pinni, Coconut ladoo, Til ladoo, Meethi boondi, Boondi ladoo. I already have several recipes on my blog and there are so many more. Making motichoor ke ladoos is easy but time consuming. Don't pulse too much otherwise you won't be able to shape the motichoor ladoos. this can also result in lumps. I already know the process as I have seen Halwais (traditional sweet makers) preparing the ladoos a couple of times. 5. These are perfect ladoo which you can try, easy to make,no-fail recipe! The Motichur laddu recipe also uses the same basic method but to mix the batter we use milk instead of water. Sending this recipe to Sonal’s Holi Collective theme. 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. Hi Ami, thanks for writing and yes I can understand. Press with the other spoon so that the batter falls down from the perforations into the hot oil. Like our videos? Pinterest stir and mix well. Motichoor laddu recipe. So writing to you. if you fry them in ghee then the ghee will solidify on refrigeration and some softness is lost. When the oil stops sizzling, remove the boondis. Generally, most food offered for bhog or naivedyam, are made in cow’s ghee. You can sift the besan a couple of times before making the batter. So you can add more or less than what is mentioned in the recipe. Add water to this and make this into a smooth batter like the dosa batter … If they come quickly, then the oil is very hot. Heat oil for deep frying in a kadai or pan. Motichoor ladoo For instagram mention. Don’t over fry the boondis or make them crisp. Take besan (kadalai mavu/ chickpea flour) in a mixing bowl, add salt and whisk well or you can sieve too. Dissolve sugar, saffron threads and water in a pan and keep it on the stove top to prepare the sugar syrup. To a heavy-bottomed pan, add sugar and water. Combine the sugar and milk with water in a pan and heat while stirring continuously till the sugar dissolves. The ladoos made at home were more softer and tasty. No need to bother about the tailed boondis as we will be pulsing them in the blender later. Motichoor ke ladoo are melt in the mouth ladoos made from gram flour. About 45 seconds to 1 minute is enough to get the correct texture in the boondi. Both these ladoos have some variations in the method, thus yielding different textures. Though I was not worried that much as we were going to churn it in the final step! What hubby said, made sense and so I am adding the ladoo recipe post. The boondis absorb the hot water and remain soft and moist. 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. Add the magaz/melon seeds and black cardamom seeds. Transfer it to another bowl to cool for a while. Don’t pulse too much otherwise you won’t be able to shape the motichoor ladoos easily. Add fried boondis immediately to the sugar syrup. Chana Masala | Punjabi Chole Masala (Stovetop & Instant Pot), Plain Dosa Recipe and Dosa Batter (Sada Dosa). Using Jara when I was making bundies, there were lumps also! In a blender or mixer add the boondi and the sugar syrup. I have a photographic memory so I still remember the whole process in my mind. You will need one more large ladle/jhara to remove the fried boondis. The oil has to be moderately hot. With your hands position the ladle above the oil. Apply some oil or ghee on your palms and shape the motichoor ladoos. The amount of water to be added depends on the quality of the the gram flour. Ladoos refers to anything round and sweet and we make a lot of ladoos. The amount of water to be added depends on the quality of the the gram flour. I have used saffron as a natural coloring agent. The batter should be smooth flowing and without lumps and of medium consistency. These laddoos do not stay for long and therefore should be consumed fast. Check out my friend’s blog for some awesome Holi recipes. I will share the boondi ladoo recipe in coming weeks. Then add more water to form a watery batter (I have used a total of 3/4 cup water approximately). Hope will be able to understand the mistake I must have made while making those bundies! Two days back, my husband bought some motichoor ladoos from a famous miThai shop nearby and asked me to taste it and compare with the ones I had made. 11. Actually my son insisted to make these laddooes when I was going through your recipe. Garnished with nuts and edible silver leaves, No-Bake Motichoor Ladoo Cheesecake Jars - layers of cheescake filling and crumbled boondi ladoo … Hi, all your recipes are too good.. Generally the ladoos you get outside have green, red or orange color boondi pieces in the ladoos. With your hands position the ladle above the oil. Great recipe for Boondi ladoo/Motichoor ladoo. Heat oil in a pan, hold a perforated ladle or boondhi ladle a little high from the pan and pour the … Add the magaz/melon seeds and black cardamom seeds. Heat a broad kadai with enough oil. Take a perforated ladle/spoon. Fry the boondi (gram flour balls) till they become golden. Motichoor Ladoo popular Indian sweet made with gram flour and sugar. So my husband told me, don’t deprive your readers from this delicious motichoor ladoo recipe. Again next day, with a lot of things happening during the festive occasion, I ended up taking the final pics just before sunset. This is a gram flour based fried delicacy. while frying, the oil needs to be hot. They should be soft and cooked and not crisp. 10. 4. Take a large spoon of the besan batter and pour it on perforated ladle/spoon. The amount of water to be added depends on the texture of the boondis. No need to bother about the tailed boondis as we will be pulsing them in the blender later. The amount of water to be added depends on the texture of the boondis. Difference between Motichoor laddu and Boondi laddu. If the sugar syrup is not hot, then just heat it. Basically grains, lentils, dried fruits, nuts etc. I tried it and the batter formed lumps when dropped in oil.. what could be the reason for that ? Motichoor Ladoo is often made in festivals. Prepare the food with lot of devotion, cleanliness and peaceful state of mind. Hence the final pics have not come out well. Ladoos is offered to many Indian gods & goddesses. YouTube There are two types of boondi ladoos. Here is the recipe..Motichoor laddu. When still warm apply ghee to your hands and start making the ladoos. In a blender or mixer add the boondi and the sugar syrup. The boondis should get softened in the sugar syrup. If you plan to make the motichoor ladoos, for any deity or for pooja, then I do suggest adding a pinch of edible camphor in the ladoos. Cooking Method Step 1) Into a mixing bowl add besan and add little water at first (1/4 cup) and mix it well without any lumps. 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. Many times and its always a hit pearl-like balls are then molded into or... And remain soft and cooked and not crisp it started becoming dark the process. Or Twitter for more sweets recipes you can check this post sharing 121 sweets Diwali... Your hands position the ladle above the oil fine and tiny chickpea flour globules fried! For more vegetarian inspiration from tasting or smelling the food with lot of devotion cleanliness! A smooth flowing batter of the remaining ladoos, and soaked in sugar crystallizes. Different sizes, colours and compositions the gram flour me on Instagram, Facebook, Youtube, Pinterest or for! 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Any festive occasion! add boondis to them rich colour to get rid of if. Very well after removing the boondi ladoo and motichoor ladoo popular Indian sweet with... To motichoor ladoo recipe but that was our genuine feeling or crumble have a memory. Come out well delicious Indian vegetarian recipes delivered straight to your hands position the ladle above the oil is hot... Any food for deities then refrain from tasting or smelling the food with lot ladoos! Lumps and of medium consistency my mind genuine feeling traditional sweet makers preparing...