Motichoor Ladoo (ਮੋਤੀਚੂਰ ਲਾਦੂ, మొతిచూర్ లడ్డు, मोतीचूर लड्डू) This delicious laddoo is a standard Indian sweet served at just about any special occasion in India. It is all time favorite to Lord Ganesha and also served on many occasions all over India , but this is special in North India.
Regional Dish : Punjab; Rajasthan; Maharastra; Andhra Pradesh; North India.
Cuisine Style : Punjab | Cooking Time 30 minutes | Take it as Snack | Type Sweet | Shelf Life : 3 days.
Appx. Nutritional values calculated for 1 serving ( 1no): Calories (261.6 K cal), Carbohydrates (19.6 g), Protein (3.3 g), Fat (6.8 g).
Ingredients to serve :
For Boondi :
- Gram flour 2 1/2 Cups
- Milk 500 ml
- Cardamom powder 1/2 tsp
- Ghee for deep frying 3 cups
- A fine holed shallow strainer spoon
For Syrup :
- Sugar 2 1/2 Cups
- Water 3 1/2 Cups
- Milk 2 tbsp
- Few drops saffron (kesari) colour
Method :
For Syrup :
- Put sugar and water in a vessel and boil.
- When sugar dissolves, add milk.
- Boil for 5 minutes till scum forms on top.
- Strain and return to fire.
- Add colour and boil till sticky but no thread has formed.
- Add cardamom powder and mix. Keep aside.
For Boondi :
- Mix flour and milk to a smooth batter.
- Heat ghee in a heavy frying pan.
- Hold strainer on top with one hand.
- With the other pour some batter all over the holes.
- Tap gently till all batter has fallen into hot ghee.
- Stir with another strainer and remove when boondi turn light golden.
- Keep aside. Repeat for remaining batter.
- Once all the boondi is done ,put boondi in to syrup and mix so that all the boondi gets coated with sugar syrup.
- Spread in a large plate. Cover and keep for 5 minutes.
- Shape in ladoos with moist palms.
- Cool and keep open to dry, before storing in air tight container.
Other variants / Cuisine Style : None.
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