Motichur Laddu Recipe | Motichoor Ladoo Recipe | Motichur Ke Laddu Recipe – Step By Step with Images and Video.
यदि आप इस रेसिपी को हिंदी पढना चाहते है तो यहाँ क्लिक करें – Motichoor Ladoo Recipe in Hindi.
Do you want to learn how to make the perfect and most delicious Motichoor Ladoo at your Home in a unique way? If yes, then you must read this post.
In this post, you will see an easy and unique recipe to make the perfect and most delicious Motichoor Ladoo at your Home without any mistake.
So without wasting any time, let’s start this Motichoor Ladoo Recipe.
What is Motichoor Ladoo?
Motichoor Ladoo is a popular and traditional Indian sweet made from deep-fried, tiny, spherical-shaped gram flour (besan) droplets, which are then coated in a sugar syrup to form bite-sized sweet balls. The name “Motichoor” is derived from the Hindi words “moti,” which means pearl, and “choor,” which means crushed. Together, they describe the texture and appearance of the sweet, resembling small, crushed pearls.
Here’s how Motichoor Ladoo is typically prepared:
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Besan Preparation: Gram flour (besan) is mixed with water to make a thick batter. The batter should be smooth and free from lumps.
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Frying Droplets: The batter is then passed through a special perforated ladle or sieve into hot ghee (clarified butter) or oil. As the batter drips through the holes, it forms tiny droplets that resemble pearls. These droplets are deep-fried until they turn golden brown and crispy.
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Sugar Syrup: In parallel, a sugar syrup is prepared by boiling sugar and water together until it reaches a one-string consistency. A few drops of rose water or cardamom powder may be added to enhance the flavor.
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Coating with Sugar Syrup: The fried gram flour droplets are immediately transferred into the hot sugar syrup. They absorb the syrup, become soft, and swell up, giving the sweet its characteristic texture.
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Shaping into Ladoos: While the mixture is still warm, it is shaped into small, round ladoos or balls. Sometimes, a pinch of edible food color or saffron strands is added for decorative purposes.
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Garnishing: Motichoor Ladoo is often garnished with chopped nuts like pistachios or almonds to add a crunchy texture and a visual appeal.
Motichoor Ladoo is a beloved dessert in India and is commonly made during festivals, weddings, and special occasions. It is known for its delightful sweetness and melt-in-the-mouth texture. The combination of crispy gram flour droplets with the sugary coating creates a harmonious balance of flavors and textures, making it a favorite treat among people of all ages.
Ingredients of Motichoor Ladoo Recipe
Motichoor Ladoo Recipe Video
Motichur Laddu Recipe | Motichoor Ladoo Recipe | Motichur Ke Laddu Recipe
Materials
- Split Chickpeas – 1 Cup
- Clarified Butter/Ghee
- Sugar – 1cup (200 grams)
- Water – 1/2 cup
- Cardamom powder – 1/4 tsp
- Orange food colour
- Watermelon seeds
Instructions
- To make Perfect Motichoor Ladoo, first take 1 cup of Chana dal/Split chickpeas and soak it into the water for 3-4 hours.
- After 3-4 hours, check your chana dal and drain the excess water.
- Now, take a grinding jar, add soaked chana dal to it, grind well on the pulse and make a coarse paste.
- Now transfer the Chana Dal paste to a bowl.
- Now, one by one, take a small portion of the mix and prepare thick & flat Vadi’s.
- Now, place a pan on flame, add ghee for frying, and heat well.
- After the oil is medium hot, add prepared Vadi into hot ghee and fry well.
- After Vadi turns golden and crispy, transfer them to a plate and fry the next batch.
- When the Vadi cools down, break all Vadi’s into small pieces.
- Now transfer all Vadi pieces into the grinding jar, grind on the pulse and make a coarse powder.
- Now transfer the powder to a plate.
- Now place a pan on flame, add 1 cup of sugar, 1/2 cup of water, and melt the sugar on medium flame.
- After the sugar has melted, add 1/4 tsp of cardamom powder, a few drops of orange food colour, and mix well.
- Now add 4-5 drops of lime juice, mix well and check the sugar syrup consistency; if your sugar syrup is near one string consistency, this means syrup consistency is perfect.
- Now turn off the flame, add prepared Ladoo mix into syrup and mix well.
- Now turn on the flame and cook Ladoo mix for 1 minute on low flame.
- After 1 minute, turn off the flame, close the lid and let it rest for 15 minutes.
- After 15 minutes, check the Ladoo mix and transfer it to a plate.
- Now add musk melon seeds and prepare small Motichoor Ladoos.
- Now your Perfect Motichoor Ladoo are completely ready, and you can enjoy them.
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यदि आप इस रेसिपी को हिंदी पढना चाहते है तो यहाँ क्लिक करें – Motichoor Ladoo Recipe in Hindi.
Motichoor Ladoo Recipe – Step By Step
1 – To make Perfect Motichoor Ladoo, first take 1 cup of Chana dal/Split chickpeas and soak it into the water for 3-4 hours.
2 – After 3-4 hours, check your chana dal and drain the excess water.
3 – Now, take a grinding jar, add soaked chana dal to it, grind well on the pulse and make a coarse paste.
4 – Now transfer the Chana Dal paste to a bowl.
5 – Now, one by one, take a small portion of the mix and prepare thick & flat Vadi’s.
6 – Now, place a pan on flame, add ghee for frying, and heat well.
7 – After the oil is medium hot, add prepared Vadi into hot ghee and fry well.
8 – After Vadi turns golden and crispy, transfer them to a plate and fry the next batch.
9 – When the Vadi cools down, break all Vadi’s into small pieces.
10 – Now transfer all Vadi pieces into the grinding jar, grind on the pulse and make a coarse powder.
11 – Now transfer the powder to a plate.
12 – Now place a pan on flame, add 1 cup of sugar, 1/2 cup of water, and melt the sugar on medium flame.
13 – After the sugar has melted, add 1/4 tsp of cardamom powder, a few drops of orange food colour, and mix well.
14 – Now add 4-5 drops of lime juice, mix well and check the sugar syrup consistency; if your sugar syrup is near one string consistency, this means syrup consistency is perfect.
15 – Now turn off the flame, add prepared Ladoo mix into syrup and mix well.
16 – Now turn on the flame and cook Ladoo mix for 1 minute on low flame.
17 – After 1 minute, turn off the flame, close the lid and let it rest for 15 minutes.
18 – After 15 minutes, check the Ladoo mix and transfer it to a plate.
19 – Now add musk melon seeds and prepare small Motichoor Ladoos.
20 – Now your Perfect Motichoor Ladoo are completely ready, and you can enjoy them.
Tips to make the perfect Motichoor Ladoo
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Gram Flour Batter Consistency: Ensure that the gram flour (besan) batter is smooth and free of lumps. The batter should have a pouring consistency, similar to dosa or pancake batter. Adjust the water as needed to achieve this consistency.
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Oil or Ghee Temperature: Maintain the right oil or ghee temperature for frying. The droplets should sizzle and rise to the surface immediately when the batter is poured into the hot oil. If the oil is too hot, the droplets may brown too quickly and become hard. If it’s not hot enough, the droplets may absorb excess oil.
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Use a Perforated Ladle or Sieve: To form uniform-sized droplets, use a perforated ladle or a sieve with fine holes. The size of the holes will determine the size of the droplets. Keep the ladle or sieve clean and dry between batches to prevent the batter from sticking.
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Frying Time: Fry the droplets until they turn a golden-brown color. Be careful not to over-fry them, as this can make them hard. It’s essential to maintain a consistent size and color for uniform ladoos.
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Sugar Syrup Consistency: The sugar syrup should reach the one-string consistency, where a drop of syrup between your thumb and forefinger forms a single thread. This ensures that the droplets absorb the syrup well and become soft but not overly sticky.
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Warm Mixing: Transfer the fried droplets into the hot sugar syrup while both are still warm. This helps the droplets absorb the syrup evenly.
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Shaping Ladoos: Shape the ladoos when the mixture is still warm but cool enough to handle comfortably. Grease your hands lightly with ghee to prevent sticking, and shape the ladoos into small, round balls. Press gently to ensure they hold their shape.
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Garnish Creatively: If desired, garnish the ladoos with chopped nuts like pistachios, almonds, or cashews while they are still soft. This not only adds flavor but also makes them visually appealing.
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Storage: Once the ladoos have cooled completely, store them in an airtight container. They remain fresh for several days at room temperature. If making a large batch, you can refrigerate them for longer shelf life.
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Practice: Making perfect Motichoor Ladoo may require some practice, as getting the droplet size and texture just right can be a bit challenging initially. Don’t be discouraged by any initial imperfections; with practice, you’ll improve your skills.
यदि आप इस रेसिपी को हिंदी पढना चाहते है तो यहाँ क्लिक करें – Motichoor Ladoo Recipe in Hindi.
