Name: Motichoor Ladoo recipe by Sasmita Sahoo Samanta at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: Gram flour (besan) ½ cup; Sugar ¼ cup + 2 tablespoon; Milk 3 tablespoon; Orange food color 1/8 teaspoon; Water ½ cup; Oil / ghee for deep frying; Cardamom powder 1 pinch; Salt 1 pinch; Rose essence 1 to 2 drop; Almond (finely sliced) for garnishing; Lemon juice ¼ teaspoon

ABOUT Motichoor Ladoo RECIPE

Motichoor ladoos are prepared from gram flour and immersed in thick sugar syrup and finally shaped like balls. Mootichoor ladoos are used in Indian pujas (prayers) and offered to God as a naivedhya or prasad (religious offering).

Ingredients Serving: 4

Gram flour (besan) ½ cup
Sugar ¼ cup + 2 tablespoon
Milk 3 tablespoon
Orange food color 1/8 teaspoon
Water ½ cup
Oil / ghee for deep frying
Cardamom powder 1 pinch
Salt 1 pinch
Rose essence 1 to 2 drop
Almond (finely sliced) for garnishing
Lemon juice ¼ teaspoon

Instructions

Sieve besan (gram flour) in a mixing bowl, add salt and mix well.
Add food color, milk and water.
Mix everything without lumps.
The amount of water and milk depends on quality of the flour, so adjust accordingly.
The batter should not be too thick or too thin.
Heat sufficient ghee or oil in a deep frying pan.
Once the oil is hot, put flame to low-medium.
Two slotted ladles are needed for making boondi as one for making the boondi and another for draining them from oil.
Hold a slotted ladle over the hot oil, pour a ladle of the batter on slotted ladle and tap the handle of the slotted ladle so that batter get sprinkled on oil.
Fry for 2 to 3 minutes or till the bubbles reduce and the tinny boondis are visible clearly.
Remove the boondis using another slotted ladle, drain thoroughly and keep on paper towel.
Repeat for rest of the batter.
Now boil sugar and water in a saucepan for one string sugar syrup consistency.
Switch off the flame.
Add cardamom powder, lemon juice and rose essence and mix well.
Add the drained boondis, mix well again.
Keep aside and let all the syrup be absorbed by the tiny boondis.
Apply some ghee or oil in hand.
Take a portion of the boondi and shape to make round ladoo.
Repeat with rest of the boondis.
Put finely chopped almond on top of the ladoos.
Keep aside for 2 to 3 hours and roll again.
Serve by arranging in muffin liners or store in refrigerator in an air-tight container

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