Motichur Laddu | Laddu | Motichur Laddu Recipe | How to make motichoor laddu

இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்

Motichoor ladoo is a delicious sweet prepared for Diwali and other special occasions. There are many different laddu varieties available in India boondi ladoo, besan ladoo, moong dal ladoo, atta ke laddu, motichoor ladoo is popular among them. Motichur Laddu is prepared with mini boondis. It is different from regular laddu, these melt in mouth sweet that is a little time-consuming dish though it’s worth spending the time. For Motichur Laddu we need a special ladle that cannot be prepared with the regular oil straining ladle, which is not easily available in stores. Here I am sharing the motichoor laddu recipe without a specialized ladle.

Notes

Aluminium foil is easy and inexpensive to make boondi jaara at home.
The batter should be neither thick nor thin, make it medium thick (thinner than dosa batter).
Keep a heavy food container beside the stove to make boondis quick and perfect.
Fry boondis on medium-high heat.
Orange food colour brings a store-bought laddus appearance.
You can replace the orange food colour with saffron.
It is recommended to add baking soda, otherwise, boondis may become flat.
You can replace chopped cashew nuts with melon seeds, or chopped pista and badam.
Serve the laddus 5 – 6 hours later. (It observes sugar syrup and becomes soft and juicy).

Other Varieties – Milk Sarbath, Chana Dal Kheer, Carrot Milkshake, Foxtail Millet Payasam, Broken Wheat Kesari, Milk Cake, Wheat Biscuit, Wheat Flour Gulab Jamun, Ghee Mysore Pak, Rosbora Sweet, Nutella Brownie, Sabudana Kheer, Carrot Kheer, Rava Payasam, Wheat Flour Gulab Jamun, Bhapa Doi, Wheat halwa, Boondi Laddu, Carrot Halwa, Almond kheer, Rava Kesari, Ashoka Halwa.

இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்

Ingredients

1 cup Besan
3/4 cup Sugar
4 tsp Cashews (finely chopped)
2 tsp Pistachio (sprinkle on top and garnish)
1 pinch Orange food colour (dissolve in 2 tablespoons of water)
1 pinch Baking soda
1 pinch of Salt
1 pinch Saffron
1/2 tsp Cardamom powder
Oil for frying

Recipe

Step by Step Pictures

1. Fold the aluminium foil nice and straight, place the oil stainer on top of it, fold the edges, and seal tightly.

2. Make small holes using a pin. Make sure the holes are pretty good for boondi drops, now the boondi jaara is ready.

3. In a bowl add 1 cup of Besan, 1 pinch salt, and a pinch baking soda, and mix well.

4. Add water little by little and make a lump-free medium thick batter.

5. Add orange food colour, and mix well.

6. Keep a heavy food container beside the stove and keep a cloth on top of it.

7. Heat oil in a pan, pour the batter in a boondi ladle. Make sure the boondis are dropping in oil.

8. Tap it continuously.

9. Cook on medium-high heat. Stit frequently, boondis will be cooked in 20 – 30 seconds. Once it becomes crisp, remove from oil and keep it in a paper towel.