MOTICHUR LADDU RECIPE (MOTICHUR KE LADDU), HOW TO MAKE PERFECT MOTICHUR LADDU

INTRODUCTION

Motichur laddu is a well-known sweet form and  is substantially served in every carnival, festivity, and occasion. These are attractive round shaped, soft, and delicious melt-in-mouth substantially made with gram flour, sugar, and spices. In this post, you can learn how to make this motichur laddu with step-by-step detailed recepies.

MOTICHUR LADDU

Mootichur Laddu is one of the most popular types among varieties of laddus in Rajasthan and some parts of Uttar Pradesh. People love motichur laddu during carnivals like Diwali, Raksha Bandhan, Ganesh Chathurthi, marriages, etc.

The word motichur is made from two words, Moti means Pearls, and Chur means Curshed form of it. So motichur is made up of tiny fried crispy round shape balls of besan (chickpea batter) latterly dipped in sugar syrup to make it sticky and shaped into round balls.

INGREDIENTS FOR MOTICHUR LADDU RECIPE

• 1 mug Besan flour/chickpea flour
• Few drops of Food color, Orange
• 2 tablespoon ghee
• Melon seeds
• 1/2 tsp Cardamom powder
• Oil for frying
• Nuts & Seeds
• 2 tbsp Cashew nuts diced
• 2 Pistachios diced

To make sugar syrup:

• 3/4 mug sugar
• 1/2  mug water
• 2 drops of rose essence
• 1/4 tablespoon of lemon juice

CHOOSING INGREDIENTS

BESAN FLOUR Use good-quality besan flour that has been fresh and packed recently. Taste the flour before use, avoid using old flour that is too old because it turns its taste to bitter.

SUGAR There are many substitutes and backups available in the market for regular sugar like jaggery powder, and bura but this recipe goes well with regular fine sugar powder.

GHEE  using the best quality pure ghee helps to make these laddu more aromatic. If available use homemade ghee for preparation.

RECIPE

MAKING BOONDI

1. Take besan flour in a mixing bowl, it should be coarse. Now add ghee to it.
2. Add 2 drops of orange food color, and mix it well.
3. Add a little water and use a whisk to blend it well.
4. Add a little more water to batter to form it thick lump free. Make batter veritably smooth and thinner. It should be like free flowing in thickness.
5. Now heat oil for deep frying in a kadai or pan. The oil has to be moderately hot.
6. Take a perforated ladle/spoon. With your hands position the ladle above the oil. You will need one more large ladle/jhara to remove the fried boondis.
7. Remember to fry the boondi in a medium-hot oil or a moderately hot oil. If the oil is warm, the boondi will soak more oil, getting loaded and soggy with it.
8. Take a large spoon of the besan batter and pour it on a perforated ladle/spoon. Press with the other spoon so that the batter falls from the perforations into the hot oil.
9. Do not cook for more time, when shh sound ceases take it out. 45 seconds to 1 minute is enough to get the correct texture in the boondi. This step is important because if boondi becomes crisp then motichoor laddu won’t be soft and they won’t be able to absorb the sugar syrup.
10. Repeat this process until the entire batter finishes.

MAKING SUGAR SYRUP/ SACCHARINITY

1. Take 1 mug of sugar in a large thick-bottomed kadai or sauce pan.
2. Add ½ mug of water to it and heat it to dissolve sugar.
3. Add a few drops of orange/saffron food color, stirring frequently.
4. Cook the sugar syrup or saccharine till you get thread-like thickness in it, and turn off the flame. Now add cardamom powder and rose essence to the syrup.
5. Eventually, add some drops of lemon juice to prevent sugar syrup from crystallizing.

MAKING MOTICHUR LADDU

1. In hot sugar syrup, transfer the prepared boondi, and add melon seeds (magaz) to it. Mix it well and make sure to coat all the boondi with sugar syrup.
2. Add 2 tbsp diced cashew and 2 tbsp of diced pistachios in it and mix well.
3. Cover it and keep away for 10 minutes, at least for all the syrup to be absorbed.
4. When you see, that all the sugar syrup has been absorbed, mix it well, apply some oil or ghee on your palms, and shape the ladoo.
5. The mixture would be warm when preparing the laddu. On cooling they become firm.
6. Finally, motichoor laddo is ready to be served or refrigerated for 5-6 days.

SOME IMPORTANT TIPS:

1. The batter should be smooth, flowing in consistency, and without lumps.
2. Add a generous amount of food color to get a rich color to ladoo.
3. Still, if the boondi is not fine, blend boondi mixture to a coarse powder.
4. Make sure to thread consistency in the sugar solution and keep it hot.
5. Don’t make boondi crisp because it can’t absorb sugar syrup; add fried boondis immediately to the hot sugar syrup. It should be hot.