Motichoor Ladoo - A juicy delight! Ganesh Chaturthi Special | Diwali Special!

Motichoor Ladoo is my nephew's favourite. Its thanks to him that Amma learnt how to make these. On a family occasion when the caterers where preparing these, Amma, the fast learner, made a mental note of the process, Within a weeks time and that too in her first attempt, she made lovely, juicy and delish Motichoor Ladoo. From then, depends on what we plan for Ganesh Chaturthi | Diwali Special, these beautiful Motichoor Ladoo is prepared!

Amma always thought we needed the boondi ladle with really fine holes. We had tried a lot to get the Motichoor Ladoo Ladle but still the hunt continues! This recipe is exactly how Amma learnt from the caterers who definitely have many tricks up their sleeves!

INGREDIENTS

1/2 cup Besan | Chickpea Flour

A pinch Cooking Soda

2 pinch Kesar Food Colour
3 tblsp Milk, warm
2  tblsp Musk Melon Seeds
1 tblsp Pista, very finely chopped
For Sugar Syrup

1/2 cup Sugar

1 drop Rose Essence

1/2 tsp Elaichi | Cardamom Powder

1 tsp Homemade Ghee | Clarified Butter

METHOD

• Preparing Boondi
• In a mixing bowl sieve besan.
• Add water little by little and whisk to make a thick smooth batter. The batter consistency is just like Bajji Batter.
• Add cooking soda. Gently combine.
• Heat oil in a thick bottomed kadhai.
• As the oil becomes hot, using the Boondi slotted ladle, make boondis, 
• Ensure the boondis are fried well. These boondis need not be as crisp as we fry while making Kara Boondi.
• Preparing Sugar Syrup
• In a wide bottomed vessel, add sugar and water just enough to immerse it. Boil till the sugar melts and we get a thick syrup. This is just before the 1 string consistency stage.
• Switch off gas and keep aside.
• Preparing Motichoor Ladoo 
• Add prepared boondi to the hot sugar syrup. Mix well and keep aside for 20 minutes.
• Add little of the soaked boondi to a mixer jar. Add a tblsp of warm milk and give it a pulse. This will help to break down the boondi to small size. Transfer to a bowl. Pulse the remaining soaked boondis adding warm milk in the same manner.
• Add musk melon seeds into the mixing bowl and mix well.
• Prepare Motichoor Ladoos as per the size that you desire. We made small lemons sized ladoos.
• Garnish each ladoo with pista.
• Serve delicious Motichoor Ladoo and relish.

Motichoor Ladoos are really tasty and juicy! Store them in air tight container. These last fresh for 2 to 3 days in room temperature. To increase shelf life, refrigerate the same!

We have used:

1. Sundrop Heart Oil

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.