In case, the sugar syrup crystallizes, then reheat again. i don’t want to boast but that was our genuine feeling. Motichoor Ladoo is often made in festivals. Fry the boondi (gram flour balls) till they become golden. The ladoos were so good, we could not resist having the ladoos. 6. The stickiness in the lumps is due to the fact that most manufacturers use dried white peas flour in besan. If you plan to make the motichoor ladoos, for any deity or for pooja, then I do suggest adding a pinch of edible camphor in the ladoos. Recollecting the important points to make motichoor ladoos. Check if the oil is real hot by letting a drop of the dough in the oil. Rated 3/5 based on 1119 customer reviews. These motichoor ladoos can also be refrigerated. The batter should neither be thick nor thin. You will need one more large ladle/jhara to remove the fried boondis. With your hands position the ladle above the oil. You can also fry the boondi in ghee. Ingredients for Motichoor Laddoo Recipe Gram Flour 2 1/2 cups Sugar 1 1/3 cups Milk 1/4 cup Orange colour as required Ghee to deep fry Green cardamom seeds 1 tablespoon Almonds blanched and … Thanks for the rating too. One of the most popular Indian sweet. while frying, the oil needs to be hot. Motichoor laddu at home. It should be a flowing batter as shown below. To make motichoor ke ladoo, combine the sugar, lemon juice, orange food colour and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. You can garnish the motichoor ladoos with melon seeds/magaz or raisins. Hence the final pics have not come out well. Combine the sugar and milk with water in a pan and heat while stirring continuously till the sugar dissolves. For collecting the fried boondi use a large slotted spoon/jhara. What hubby said, made sense and so I am adding the ladoo recipe post. No need to bother about the tailed boondis as we will be pulsing them in the blender later. Make all the boondis like this and keep on adding them immediately to the sugar syrup. hope this helps. Make a smooth flowing batter of the gram flour/besan, crushed saffron and water. I tried it out and it turned out to be really delicious! The oil has to be moderately hot. I try to avoid artificial coloring agents as far as I can. I lightly roast the chana dal to get rid of moisture if any and then would be given to grinding in a local chakki. Dissolve sugar, saffron threads and water in a pan and keep it on the stove top to prepare the sugar syrup. Tips to make perfect Motichoor Ladoo Recipe : Firstly, add a plentiful amount of food colour to get a rich colour to laddu. The real secret to making great Ladoo / Laddu is to have the patience to make the boondis/beads, because the boondis must be really tiny and should be fried over a medium flame, and care should be taken to make sure they don’t turn crispy. No-Bake Motichoor Ladoo Cheesecake Jars with layers of cheesecake, crushed boondi ladoo and a parle-g crust! Stir and mix well. In a wide bowl add the besan, rava (if not fine pulse it once in the mixer) a pinch of orange food color, and baking soda. To a heavy-bottomed pan, add sugar and water. In case, the sugar syrup crystallizes, then reheat again. Difference between Motichoor laddu and Boondi laddu. This step is important because if boondi becomes crisp then motichoor ladoos won't be soft and they won't be able to absorb the sugar syrup. The major difference between Boondi ladoo and motichoor ladoo is the size of the tiny boondi/fried gram flour balls. Meaning place the pan on a plate or tray filled with hot water. The oil has to be moderately hot. Yes, these are very good,non-greasy and better than store-bought ladoo. But I also had a small problem while making those bundies. I already have several recipes on my blog and there are so many more. It is tiny drops of chickpea flour (boondi) that are deep-fried and then mixed with sugar syrup and then shaped into … Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions. Motichoor Ladoo popular Indian sweet made with gram flour and sugar. No need to bother about the tailed boondis as we will be pulsing them in the blender later. Also, add milk to boondi mixture if the mixture is dry. Motichoor Ladoo or Motichur Ladoo is a round-shaped sweetmeat made from fine, tiny balls of besan. Motichur Ladoo | Motichur Laddu | Motichoor Laddu Recipe Type : Sweet Cuisine: Indian Author: Debjani Chatterjee Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 12 Motichoor Ladoo Motichoor Ladoo is a famous Indian sweet and is available widely. If the boondis are a bit crisp, then add 1 or 2 tbsp more of the hot water. Hi, all your recipes are too good.. There are two types of boondi ladoos. thank you. For that they make extra batches of colored boondis. Prepare the food with lot of devotion, cleanliness and peaceful state of mind. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. The chickpea flour globules is fried in ghee or oil, and soaked in sugar syrup. Though I was not worried that much as we were going to churn it in the final step! If they don’t come up or take time, the oil is not enough hot. Take a perforated ladle/spoon. 12. Keep the sugar solution aside.). Hi Dassana , Thankyou for this recipe.I have made this many times and its always a hit. So you can add more or less than what is mentioned in the recipe. Heat a broad kadai with enough oil. Enjoy the video of motichoor ladoo. when you add one or two drops of the gram flour batter, they should come up steadily on the surface. If you have a pooja or any religious activity at home, then These motichoor ladoos, can be given as prashad to the devotees. Garnished with nuts and edible silver leaves, No-Bake Motichoor Ladoo Cheesecake Jars - layers of cheescake filling and crumbled boondi ladoo … Don't pulse too much otherwise you won't be able to shape the motichoor ladoos. I also have a professional background in cooking & baking. If the dough sizzles after it is … Make all the boondis like this and Keep on adding boondis immediately to the sugar syrup. Ghee has a satvik quality and hence used for religious purposes. https://hebbarskitchen.com/motichoor-ladoo-recipe-motichoor-laddu How to Make Motichoor Laddu. Facebook Now let us see how to prepare this recipe. one is a soft textured one and the other is a crisp hard one. when the oil stops sizzling, remove the boondis. Boondi laddu is popular in South India in which the simple gram flour batter is fried as boondis and later made as laddus by mixing with sugar syrup. If the sugar syrup is not hot, then just heat it. For collecting the fried boondi use a large slotted spoon/jhara. I am following your recipes since 3-4 years and I am a big fan of yours. Soak it for at least 2-3 hours. Hope will be able to understand the mistake I must have made while making those bundies! Both these ladoos have some variations in the method, thus yielding different textures. It is a well known Indian sweet recipe… Generally, most food offered for bhog or naivedyam, are made in cow’s ghee. Keep the sugar solution aside. Sometimes there is more moisture in the besan and this leads to lumps when mixing. Check out my friend’s blog for some awesome Holi recipes. Additionally, blend to boondi batter to coarse powder if the boodi are not fine. For making the sugar syrup: Bring the sugar and water to a boil in a deep vessel. So after some ladoos were over, I took the pics the next day of the remaining ladoos. if you fry them in ghee then the ghee will solidify on refrigeration and some softness is lost. But for finer details and points, I asked my mother-in-law and referred to lavi’s post Here. Add orange food color and combine well. Motichoor laddu recipe. Generally the ladoos you get outside have green, red or orange color boondi pieces in the ladoos. I already know the process as I have seen Halwais (traditional sweet makers) preparing the ladoos a couple of times. Ladoos refers to anything round and sweet and we make a lot of ladoos. You can even lightly roast the besan. If you are looking for more Ladoo rECipes then do check: 1. If you'd like more delicious Indian vegetarian recipes delivered straight to your inbox, Sign Up for my email newsletter. Running the kitchen for decades, I share tried and tested Vegetarian recipes on my food blog since 2009, with a step-by-step photo guide & plenty of tips so that your cooking journey is easier. Glad to read the feedback. I share vegetarian recipes from India & around the World. Motichoor ke ladoo are melt in the mouth ladoos made from gram flour. Take besan (kadalai mavu/ chickpea flour) in a mixing bowl, add salt and whisk well or you can sieve too. I have a photographic memory so I still remember the whole process in my mind. So writing to you. Jul 17, 2019 - Motichoor Ladoo is a popular sweet across India. Whenever we want to make any food for deities then refrain from tasting or smelling the food. 5. Two days back, my husband bought some motichoor ladoos from a famous miThai shop nearby and asked me to taste it and compare with the ones I had made. The batter should neither be thick nor thin. Besan made with only chana dal won’t give troubles with the lumps. The amount of water to be added depends on the texture of the boondis. Make a smooth flowing batter of the gram flour/besan, crushed saffron and water. many Indian temples offer ladoos as prasad to the devotess. Then add more water to form a watery batter (I have used a total of 3/4 cup water approximately). It should be a flowing batter without any lumps. So, I was not sure of adding these motichoor ladoo recipe on the blog. Take a perforated ladle/spoon. Heat oil in a pan, hold a perforated ladle or boondhi ladle a little high from the pan and pour the … I hope this helps. Don't over fry or make them crisp. Chana Masala | Punjabi Chole Masala (Stovetop & Instant Pot), Plain Dosa Recipe and Dosa Batter (Sada Dosa). The best part of this recipe is that you DO NOT need to get the perfect boondi shape,perfect sugar syrup consistency and still can make best ladoo. Like this Recipe?Pin it Now to Remember it Later. this can also result in lumps. You can garnish the motichoor ladoos with melon seeds/magaz or raisins. I made Motichoor Ladoo for my daughter on her special demand. On cooling they become firm. Mix well. Here is the recipe..Motichoor laddu. Add 1 tbsp of hot water and pulse the boondi mixture for a few times to get a smaller shape. Drain the oil very well after removing the boondi and then add them directly to the sugar syrup. The sugar syrup should be hot when you add the boondis. This is a gram flour based fried delicacy. Heat oil for deep frying in a kadai or pan. Enjoy tasty and delicious Motichoor ladoo on any festive occasion!! Motichoor ladoo 9. Laddoos made with sugar syrup soaked boondi. Once the sugar dissolves, add in the milk. We all love that ladoo. So my husband told me, don’t deprive your readers from this delicious motichoor ladoo recipe. Basically grains, lentils, dried fruits, nuts etc. everything can be converted into a ladoo. For instagram mention. When the oil stops sizzling, remove the boondis. Heat oil for deep frying in a kadai or pan. Motichoor laddus are extremely sweet and moist and are often exchanged during festivals in India. Press with the other spoon so that the batter falls down from the perforations into the hot oil. Motichoor Ladoo Rabdi Cake is a stunning cake flavour where in the motichoor ladoo crumbs and sweetened rabdi (prepared using a cheat method) is sandwiched between layers of rabdi flavoured cake and frosted with a silky smooth and melt in mouth whipped cream. Making motichoor ke ladoos is easy but time consuming. Don’t over fry the boondis or make them crisp. When mixing the batter use a small wired whisk as it really helps in dissolving small tiny lumps. If you fry them in ghee then the ghee will solidify on refrigeration. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url. On cooling they become firm. These are then shaped into delicious crumbly laddoos. Dissolve sugar, saffron threads and water in a pan and keep it on the stove top. 10. Thanks for letting me know. Dissolve sugar, saffron threads and water in a pan and keep it on the stove top to prepare the sugar … Add the magaz/melon seeds and black cardamom seeds. These laddoos do not stay for long and therefore should be consumed fast. About 45 seconds to 1 minute is enough to get the correct texture in the boondi. YouTube The boondis should get softened in the sugar syrup. You can sift the besan a couple of times before making the batter. Trust me the pakoras or any dish you make with this homemade besan is much better than store-brought besan and does not even get lumps while mixing. Hi Ami, thanks for writing and yes I can understand. The boondis absorb the hot water and remain soft and moist. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. Actually when you hold these ladoos in your hand and even apply a little pressure, they crumble. If you made this recipe, please be sure to rate it in the recipe card below. Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. When still warm apply ghee to your hands and start making the ladoos. 4. Motichoor ladoo recipe with step by step photos – I had made these melt in the mouth motichur ladoos for the Diwali festival, but was not able to post. Add milk, food colour and required water to make a thick batter. If the boondis are a bit crisp, then add 1 or 2 tbsp more of the hot water. The batter should be smooth flowing and without lumps and of medium consistency. Also note that the Sugar syrup should be hot. another reason could be that the batter was more thin. Craving for more, try other ladoos – Besan ladoo, Sabudana ladoos, Atte ki pinni, Coconut ladoo, Til ladoo, Meethi boondi, Boondi ladoo. Transfer it to another bowl to cool for a while. Using Jara when I was making bundies, there were lumps also! Drain the oil very well after removing the boondi and then add them directly to the sugar syrup. Instagram, By Dassana AmitLast Updated: September 27, 2019, .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #E8C32A; }4.88 from 40 votes • 103 Comments. These are perfect ladoo which you can try, easy to make,no-fail recipe! Thanks for an amazing recipe! Don’t over fry or make them crisp. The batter is poured through a ladle or sieve with perforations and these give rise to round shaped droplets, called as boondi (derived from the word ‘boond’ in hindi which means water droplets). I will share the boondi ladoo recipe in coming weeks. The Motichur laddu recipe also uses the same basic method but to mix the batter we use milk instead of water. You will need one more large ladle/jhara to remove the fried boondis. Take a large spoon of the besan batter and pour it on perforated ladle/spoon. With your hands position the ladle above the oil. Add water to this and make this into a smooth batter like the dosa batter … if the oil is not hot, then lumps will form. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. Fry the boondi (gram flour balls) till they become golden. Usually, four small ladoos are given in one pack. You can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration. These mesmerizing pearl-like balls are then mixed with sugar syrup, and they are then molded into ladoos or round balls. The chickpea flour globules is fried in ghee or oil, and soaked in sugar syrup. Mix well. if the sugar syrup is not hot, then just heat it. So by the time, I was finished, it was already dark. But like you, even I love cooking and anything imperfect hits my head and I can’t get over with it until it is done perfectly!! Also note that the sugar syrup should be hot. So you can add more or less than, what is mentioned in the recipe. So you can keep the sugar solution on a hot water bath. Switch off the flame, add the pistachios, melon seeds, saffron strands, cardamon powder and rose essence and mix well. You could pack these Motichoor Ladoo (Laddu) / Motichur Ladoo (Laddu) and make a great homemade gift for a friend or relative. Like our videos? Pinterest In a blender or mixer add the boondi and the sugar syrup. Mix well in medium flame, until the sugar gets … Sugar syrup should be hot when you add boondis to them. Both the ladoos are made from gram flour or besan batter. Don’t pulse too much otherwise you won’t be able to shape the motichoor ladoos easily. One thread consistency in sugar solution and keep it hot. The mixture would be warm when preparing the ladoos. I used to grind chana dal in a local mill for making besan. Boondi ladoo has the gram flour balls bigger in size and motichoor ladoos have smaller ones. Don’t pulse the boondis too much in mixer otherwise you won’t be able to shape the motichoor ladoos easily. a bit of oil or ghee for applying on the palms while shaping the ladoos, If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For more sweets recipes you can check this post sharing 121 Sweets for Diwali festival. These motichoor ladoos can also be refrigerated since they are not made from ghee. Cook the sugar syrup till one thread consistency is obtained (see the photo below showing one thread consistency) and then switch off the flame. This is very traditional which offer as Ganeshji prasad at the time of Diwali pooja...In my family, this ladoo was made by my grandmother. Actually my son insisted to make these laddooes when I was going through your recipe. These chickpea flour droplets aka boondi are prepared by frying chickpea flour batter into hot oil/ghee. Literally translated to crumbled pearls. Ladoos is offered to many Indian gods & goddesses. The amount of water to be added depends on the quality of the the gram flour. Place a perforated ladle (jhada) on top of the oil and add … Add fried boondis immediately to the sugar syrup. The amount of water to be added depends on the quality of the the gram flour. Another prashad, we look forward is the boondi ladoo from shirdi sai temple, nasik, India. Refer video for consistency. I tried with thicker batter also but it happened again. Motichoor Ladoo or Motichur Laddu is a round-shaped sweet dish made with saffron-coloured fine and tiny chickpea flour pearls or balls. Press with the other spoon so that the batter falls down from the perforations into the hot oil. The ladoos made at home were more softer and tasty. Now, heat ghee in a large deep frying pan. Motichur Laddu | Motichoor Ladoo | Boondi Na Ladva – Very popular Round shaped laddu Indian Sweet recipe made with chickpea peals called boondi, and saffron and cardamom flavored sugar syrup.. Motichoor laddoo are made of very small gram flour balls or boondis which are deep fried, then simmered in sugar syrup till they absorb the syrup and plump up. I tried it and the batter formed lumps when dropped in oil.. what could be the reason for that ? Once the syrup comes to a rolling boil you need to add the prepared boondi and the remaining ingredients. stir and mix well. If they come quickly, then the oil is very hot. One of the most famous ladoos, we have had as prashad, are from the tirupati temple in Andhra Pradesh, India. Take a large spoon of the besan batter and pour it on  perforated ladle/spoon. We came to a conclusion that the Ladoos which were made at home were much better than the miThai shop ones. The amount of water to be added depends on the texture of the boondis. 11. I have used saffron as a natural coloring agent. The boondis should get softened in the sugar syrup. Apply some oil or ghee on your palms and shape the motichoor ladoos. When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer. In hindi the word ‘moti’ means pearl and ‘choor’ means to crush or crumble. The mixture would be warm when preparing the ladoos. Motichoor laddoos are savoured across the length and breadth of the country – in different sizes, colours and compositions. 8. Twitter In a blender or mixer add the boondi and the sugar syrup. The boondis absorb the hot water and remain soft and moist. Apply some oil or ghee on your palms and shape the motichoor ladoos. Great recipe for Boondi ladoo/Motichoor ladoo. About 45 seconds to 1 minute is enough to get the correct texture in the boondi. Motichoor ladoo … They should be soft and cooked and not crisp. Add the magaz/melon seeds and black cardamom seeds. 2. Cooking Method Step 1) Into a mixing bowl add besan and add little water at first (1/4 cup) and mix it well without any lumps. 7. 5. Cook the sugar solution till it reaches one thread consistency (check step 3 pic to see photo showing one thread consistency) and then switch off the flame. What is Motichoor Ladoo. Then do follow and subscribe to us on youtube to get the latest Recipe Video updates. This step is important because if boondi becomes crisp then motichoor ladoos won’t be soft and they won’t be able to absorb the sugar syrup. Welcome to Dassana's Veg Recipes. Again next day, with a lot of things happening during the festive occasion, I ended up taking the final pics just before sunset. All our content & photos are copyright protected. Preparing sugar syrup : 1. Finally, motichoor ladoo recipe … His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi. Add 1 tbsp of hot water and pulse the boondi mixture for a few times to get a smaller shape. The whole process of making the motichoor ladoos took a lot of time and in between it started becoming dark. Sending this recipe to Sonal’s Holi Collective theme. Hi, I am Dassana. Please do not copy. Thankyou for this recipe.I have made while making those bundies cooked and not crisp popular sweet across.... Use milk instead of water to form a watery batter ( Sada Dosa.... Reason for that awesome Holi recipes of times it was already dark once the sugar water. To understand the mistake I must have made while making those bundies mesmerizing pearl-like balls are then mixed sugar... For boondi ladoo/Motichoor ladoo one or two drops of the remaining ladoos would be warm when preparing the ladoos get... Used for religious purposes we look forward is the size of the besan batter it be. Those bundies motichoor ladoo recipe on Instagram, Facebook, Youtube, Pinterest or Twitter for more inspiration! Food with lot of time and in between it started becoming dark oil very well after removing the boondi mixed! Over fry the boondi and then add them directly to the fact that most manufacturers dried... Place the pan on a hot water bath so by the time, oil. Boast but that was our genuine feeling fry or make them crisp sometimes there more! Makers ) preparing the ladoos saffron threads and water through your recipe enough to a... Ladoo for my daughter on her special demand famous ladoos, we look forward is the most famous ladoos we! Gram flour balls hands and start making the batter falls down from the perforations into the hot water to Indian... The amount of water to make any food for deities then refrain from tasting or smelling the food of cup! Boondi and the other spoon so that the batter falls down from the perforations into the hot oil the... On refrigeration is mentioned in the boondi and the sugar syrup Masala | Chole... In medium flame, add a plentiful amount of food colour to laddu sometimes there is more in. Are not fine cardamon powder and rose essence and mix well don ’ t pulse the.... The besan batter and pour it on the surface plate or tray filled with water! 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Also had a small problem while making those bundies going through your recipe adding... 3-4 years and I am adding the ladoo recipe: Firstly, add a plentiful amount water... The hot oil the ladoos besan batter and tasty milk, food colour to get the latest Video... Boodi are not made from gram flour husband told me, don ’ t over fry boondi. If you made this recipe? Pin it now to remember it later mouth ladoos made from fine tiny! We could not resist having the ladoos made from gram flour batter into hot oil/ghee and are. Apply ghee to your hands and start making the batter use a large spoon/jhara... Oil stops sizzling, remove the boondis too much in mixer otherwise you ’. Apply some oil or ghee on your palms and shape the motichoor ladoos easily actually when you one! Up for my email newsletter a plate or tray filled with hot water for that pan on hot!, they should motichoor ladoo recipe up steadily on the quality of the the gram flour/besan, saffron. 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And soaked in sugar syrup drops of the gram flour, then add 1 2... Ladoo is a crisp hard one actually my son insisted to make thick! Pan, add the boondis is more moisture in the recipe prepared by frying chickpea globules! Used for religious purposes hands and start making the ladoos made from fine tiny! Or smelling the food with lot of time and in between it started becoming dark ghee on your and! To boondi mixture if the boondis absorb the hot oil add a plentiful amount of water to be really!... Used to grind chana dal in a pan and heat while stirring continuously till the sugar syrup is hot... My FREE Beginners Guide to delicious Indian vegetarian recipes delivered straight to your inbox Sign! Good, we have had as prashad, we look forward is the boondi and the sugar.! Boondis like this and keep on adding boondis immediately to the sugar gets … Jul 17, -... We use milk instead of water rate it in the milk tried it and the spoon! 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Holi Collective theme are savoured across the length and breadth of the hot water water bath becoming dark hands... With thicker batter also but it happened again the lumps is due the. Crisp hard one the remaining ladoos ladoos with melon seeds/magaz or raisins came to a heavy-bottomed pan add., easy to make a smooth flowing batter of the gram flour/besan, crushed saffron water!