Motichoor Laddoo
On festive occassions, like Ganesh Chaturthi or Any Puja, its almost an essential for every festival! Thus, it brings a joy to everyone's mind whenever we eat Motichoor Laddoos on any occassion! Therefore, learning to make it is a great pleasure and joy for every Indian. Therefore, this page is dedicated to the recipe of making Motichoor Laddoos in an easy and effective way! Let us directly dive in.
Motichoor Laddoo
On festive occassions, like Ganesh Chaturthi or Any Puja, its almost an essential for every festival! Thus, it brings a joy to everyone's mind whenever we eat Motichoor Laddoos on any occassion! Therefore, learning to make it is a great pleasure and joy for every Indian. Therefore, this page is dedicated to the recipe of making Motichoor Laddoos in an easy and effective way! Let us directly dive in.
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Ingredients
- Besan - 300 grams
- Sugar - 600 grams
- Water - 600 ml
- Ghee - 2 tablespoons
- Elaichi Powder - 2 or 3 pinches
- Dry Fruits and Melon seeds - 3 teaspoons each (quantity to be decreased or increased according to taste)
- Yellow or Orange food colour - 2 - 3 drops
- Liquid Glucose - 5 grams
Take these ingredients and get ready to cook!
History
Motichoor Laddoos have deep roots in Indian culinary history, likely dating back to ancient times when sweets were integral to Indian culture, with gram flour (besan) being a staple ingredient. While historical texts reference various lentil and flour-based sweets, specific mentions of Motichoor Laddoos are scarce; the name "motichoor" means "tiny pearls," highlighting their unique texture. These laddoos are closely associated with the royal kitchens of Rajasthan and Uttar Pradesh, where they were crafted to impress nobility. Culturally, they symbolize joy and prosperity, often prepared for festivals and weddings, and offered as prasad in temples. Traditional preparation involves frying besan batter to create boondi, which is soaked in sugar syrup and shaped into round balls. Though primarily linked to North India, regional variations exist, and their popularity has soared in contemporary India, especially during festivals like Diwali and Raksha Bandhan, with modern adaptations appealing to a wider audience.
The Recipe
The first step is to do sieving of the besan in a bowl. Then, pour a little amount of water and whisk it and then repeat the steps until the batter gets a consistency when it floats in water. To check it, take a bowl of water in moderate amount and pour a drop of the mixture. If it has the right consistency, then it will float else it will not float. Do mixing until you reach the perfect consistency. Pour some oil in the kadai or the utensil to be used and bring it to a temperature when it is completely hot and fries things properly. Then, mix yellow or orange food color in the batter to give it a nice look. Next, pour the batter into a piping bag and make a small cut at the end. Now holding it at the top, press it gently that will result in the batter coming out in the form of pearls (boondis). Now, fry the boondis and keep it in a utensil. Next step is to make the sugar syrup. In Kadai, take 600 gram sugar and 600 ml water along with 5 gram liquid glucose and 2-3 drops of food color. Boil the syrup, and when boil comes, when the sugar syrup becomes slippery, add the boondis. Let it cook until the syrup is dried up and turn off the gas and let the boondis rest for atleast 2-3 hours. After 2-3 hours, when the boondis have cooled, add dry fruits, melon seeds and 2 tablespoons ghee and shape it into spherical balls. And voila! Ready to serve!
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FUN FACT
Did you know? A teaspoon measures 1/6 of a fluid ounce or 5 milliliters, making it suitable for small quantities of ingredients like spices and extracts. In contrast, a tablespoon is larger, measuring 1/2 of a fluid ounce or 15 milliliters, and is typically used for larger amounts of ingredients such as flour or oil.
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