Motichoor ladoo recipe

Diposting oleh adiba
Kamis, 24 Oktober 2013
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Motichoor laddu

This is one of my favorite sweets these days. My favorite orange color attracts me to these ladoo i guess. i was quite determined to make this motichoor ladoo for this diwali. it was decided last diwali itself. i was searching for boondhi laddle with small holes for the past one year. i could not find it. compromising it, i made these motichoor ladoo with my normal boondhi laddle. check my boondhi laddu recipe, to know about the boondhi laddle and the other laddle's needed to make these motichoor ladoo.

Motichoor laddu with mawa

As i normally believe, one who eats enjoying the taste of the dish can be a good cook. I have enjoyed eating these motochoor ladoo in different sweet shops. i found a slight difference between the ladoo in sri mithai sweet shop and other shops. later i identified mawa/koya is added to the ladoo, which gives a rich deliciousness to the ladoo.

Motichoor laddu with khoya

First time, i became over enthusiastic and added more khoya to the boondis. then i prepared again correcting the mistake that i made first time. so it is advisable to add 1/4 cup of khoya for 1 cup of besan flour.

moti laddu

If you are beginner in making ladoo, first try with half cup of besan flour. for half cup of besan flour add 1/4 cup of water little by little to get thick batter. then you can 1 or 2 tsp of water to bring it to dosa batter consistency. for the sugar syrup, add half cup sugar and 1/4 cup water. sugar syrup should be of one thread consistency.


                                                           Motichoor Ladoo recipe

Yields - 12 or 14 ladoos
Preparation time - 10 mins
Cooking time - 30 mins
Recipe inspiration - Spices and Aroma
Recipe Referred - Jeyashri's Kitchen 

Ingredients:

Besan flour - 1 cup (250 gms)
Water - 3/4 cup
Orange red food color - a small pinch
Baking soda - less than 1/4 tsp
Sunflower oil - 1 cup for frying
Melon seeds - 1 tsp
Saffron - few to garnish
Mawa / khoya / unsweetened khoa - 1/4 cup

For Sugar syrup:

Sugar - 1 cup (250 gms) use good quality of sugar like parry's sugar.
Water - 1/2 cup (125ml)
Orange red food color - a dot sized pinch

Method:

                         
click on the pics to see it in larger size

Sieve the besan flour well with baking soda and with orange red color. Mix the besan flour with 3/4 cup of water. sieve it again to avoid any lumps. batter should be little thicker like dosa batter.

                         

Heat 1 cup of oil in a pan. drop a small drop of besan batter in oil to check whether it rises in the oil soon after it is dropped. Bring the boondhi laddle just 3 or 4 inches above the oil. take besan batter in a laddle and spread over the boondhi laddle. lightly tap the boondhi laddle so that the boondhi's easily fall off into the oil.


It just takes less than a minute for the boondhi's to get fried for ladoo. remember that the boondis should be taken off from oil, before it turns crispier. soon after the oil stop sizzling, remove the boondhi to a strainer or to a kitchen tissue paper to drain off the exccess oil. for the next batch, wash the boondi latter in water and wipe it with a clean kitchen towel. likewise make boondis and wash the laddle after every batch to avoid the tails in boondi.


Now to prepare the sugar syrup, by heating a pan with 1 cup of sugar and 1/2 cup of water. stir well to dissolve the sugar. filter the dissolved sugar syrup and let it boil again to attain one thread consistency in sugar syrup. add a small dot sized orange food color to the syrup. switch off the flame.


Mix the prepared boondi with sugar syrup. mix well so that all the boondis are coated in sugar syrup. 


Separate 3 tbsp of boondi aside and grind the remaining in your mixer with just 1 tsp of boiling water. just give a pulse. if you grind too much, it may not be easy to shape the ladoos. 


Now mix the grounded boondis with whole boondis. Dry roast the melon seeds and add it to the boondi. grate 1/4 cup of khoya and add to the boondi. 


Mix the boondi and khoya together. mix well and start shaping the ladoos. if preferred, smear little ghee on your palms and shape the ladoos and place it on butter paper or on a small cup cake liner for the first few hours.

Garnish each ladoo with melon seeds and saffron. 

Serve these Orange Beauties to your family and loved ones. I am sure they will enjoy as our family did.

Motichur laddu


Notes:

Since khoya is added to these ladoo, it should be refrigerated. it keeps well under refrigeration for up to a week.

Adding khoya is optional. but the taste it leaves on your tongue after having one ladoo is just out of the world.

Shaping ladoo is not difficult, if the sugar syrup is prepared in the ratio of 1 cup of suagr for 1/2 cup of water. remember the ratio for 1 cup besan flour is 1 cup of sugar.

Traditionally milk is added to the besan flour for preparing boondis. 



Do you like this recipe and picture? please leave me a line to make me smile, as it was a tough task to try these ladoos twice and click step wise pictures with one hand cooking and one hand clicking pictures to share with you all..

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How to make Laddu

Diposting oleh adiba
Minggu, 23 Oktober 2011
komentar (0)

Laddu, iam not a big fan for it. but i tell you, its so fun to make and it will be enjoyed by the kids and family. My kid calls it as chotta bheem laddu. My son, just 4 and half year old, kissed my hands and told,"Thank You Amma, for making these chotta bheem laddu!". i was completely flattered on hearing that. i never thanked my mom, whenever she prepared my favourites, but these kids know very well, how to appreciate. Hubby, whenever picking up these laddus, shouts, "kanna laddu thinna aasaiyya" to my son. Iam glad that i made these laddu's for this diwali.



Laddu is one of easiest traditional sweet to make. The trick is on besan flour mixed with water. it should not be thick or watery. it should be like our dosa batter. if this is kept in mind, every other things make you way for perfect laddu. also keep washing the boondi karandi after every batch and wipe it dry with a clean cloth before starting every batch of boondi's. this will make all boondis look even.



check my video of making Boondhi Laddu.

important tip i learned: Laddu's cannot be shaped, when boondi is so hot. leave it to cool down, when the boondi mixture is just warm, start making laddu's. its so easy to shape laddu's.

i referred cilantro and jeyashri's kitchen for making these laddu.



How to make Laddu

Prep Time: 10 mins 
Cooking Time: 40 mins  
Serves: 10
Recipe Cuisine: Indian
Recipe Type: Sweets

Ingredients:

Besan flour /  Kadalai maavu - 1 cup (8 oz)
Cooking soda - a pinch
Water - 1/2 cup (more or less)
Oil - about 2 cup's ( for deep frying boondi's)

For Sugar Syrup

Sugar -  1 cup
Water - 1/2 cup

To fry and add to the boondi mixture:

Ghee - 2 spoons (1 and half Tbs)
Cashews - 2 tsp's (broken)
Raisins - 1 tsp
Sugar Candy / kalkandu - 1 tsp (with 1/2 tsp crushed)
Clove / lavang - 1/2 tsp
Cardamom - 2 (crushed)
Pachai karpooram - a pinch (though i did not add)

Method:

1. Get ready with boondi ladle and other ladle's  as shown in the pic below. also have a strainer, to strain the oil from deep fried boondi. (you can also strain the boondis in a kitchen paper towel).

have a dry clean cloth for wiping the boondi ladle after every batch.


2. Heat Oil for deep frying boondi's in a wide pan, so that the frequency of making boondis will become less and make more boondi's in every single batch.

3. Simultaneously to prepare sugar syrup, in a pan, add 1 cup of sugar and 1/2  cup of water. when the sugar syrup boils, switch the flame to medium. check for single string consistency. you will get it in 5-6 minutes. the sugar syrup will be like honey. you can check single string, by  swiping little syrup on your index finger, rub it on thumb and slowly stretch, when you get single string consistency switch off the flame and close the syrup with a lid.

4. Sieve Besan flour and cooking soda together. add water and mix it thoroughly without any lumps. see to that the besan flour and water mixed to correct consistency. it should be like our dosa batter. you can check by pouring a little batter over the boondi karandi and see the boondi's are easily falling out or not. if its not ease, mix little water.


5. Take a laddle full of besan flour mix and pour over the boondi karandi placed little above the heated oil pan. see the boondi's falliing out. Fry the Boondi's exactly for 1 minute. i left the boondi's in high flame for 1/2 minute and in low flame for another 1/2 minute. remove the boondi's to a strainer.

6. Wash the boondi laddle and wipe it clean and dry and start the next batch. dont fry the boondi till they turn golden colour, we dont want crispy boondi for sweet boondi.


7. On finishing making boondi's, add the strained boondi's to warm sugar syrup and mix well.

8. Heat a small pan, add ghee and fry cashews, raisins, cloves and add to the boondi mixed with sugar syrup.

9. Add crushed cardamom and 1/2 tsp of crushed sweet rock candy(kalkandu) & 1/2 tsp uncrushed. mix all together with the boondi mixture.

10. Heat the whole Boondi mixture in the pan in slow flame, so that if  sugar crystalised melts down. just half a minute on slow flame will do. add ghee(1/2 tsp) to the mixture and close the pan with a lid.

11. Let the boondi mixture sit in the pan for 10 minutes. the whole mixture should be warm, when you are starting to shape laddu's. (just shape it, its so easy)


12. Give the laddu's a standing time of about 1 hour, so that it binds up well. store the laddu's in an air-tight container. it keeps well for about a week and more.



Notes:

Few laddu recipes ask to powder little amount of boondi and mix with boondi mixture before shaping laddu's. my boondi's were not crushable, as they were semi-cooked(thats how it should be).

Don't increase the sugar, just follow 1:1 ratio for sugar and besan flour. this yields perfect laddu's and the sugar level is very much enough.

Adding Ghee, helps the laddu to bind, so its must to add the right amount of ghee.

Using a good quality of Gram flour(besan flour) is also important. when i tried two batches, i used two different besan flours which showed difference in boondi's.

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