Sunday, 6 September 2015

Homemade Pure Ghee Motichoor Laddoos

Homemade Motichoor Laddoos!! Someone must be really crazy to attempt it at home. After all, who has the time and patience to go through this fuss. These were my thoughts initially when I saw some people post their pictures and recipes on CaL. However, I did save the recipe and every time there was a post, I would diligently go through each procedure and compare who did what differently. Basically, even though subconsciously I knew I will make it some day, the lazy me would always keep it for some other day! With all the ground research done and critical points understood, it was time I prepared myself for the challenge. On a recent trip to the Indian store I quickly grabbed a small slotted spoon/laddle before I could change my mind and thus my basic preparation was done. 
Motichoor Laddoos are actually quite easy to make and if you have already attempted Jallebis at home, these are a cake walk! Just three basic ingredients, Ghee, gram flour/besan, and sugar, and you can have the most amazing and fresh homemade motichoor laddoos made with lotsa love! With the festive season just round the corner,  you wouldn't mind trying these at home, do you?
                                      
Ingredients
1 cup besan (I used little less than that as my stock was over)
1/2 cup water (you might need a little more, about 3/4 cup, if using an exact 1 cup of besan)
1/4 tsp baking soda
Pinch of orange/red food coloring
1/2 cup sugar
1/2 cup water
1/2 tsp cardamom powder (optional; I skipped as I did not wish the smell and flavor of ghee to be subdued by any other flavor)
Chopped nuts/melon seeds (optional)
Ghee as required for frying

Direction
Start with preparing the sugar syrup. Mix the sugar and water and bring to a boil. Reduce the flame to minimum and let the syrup simmer for 5 minutes till it gets a little thicker. I did not let it reach the one-string or two-string consistency as the fried boondies need to soak the syrup and so a thicker sugar syrup will result in crusty laddoos. Add a pinch of food coloring and keep aside.
                                    
Now prepare the batter. Take the besan in a bowl and add water little at a time till you get a thick but pouring consistency batter. Add the soda and pinch of food color and mix well. 
                                        
Heat ghee in a pan. Take the slotted spoon and put a tablespoon of the batter and rub it with the back of the spoon while constantly moving the slotted spoon over the hot oil so that the boondis do not remain clumped up at one place. You can do a trial over the bowl of batter before doing it in the hot oil for some practice.
                                     
Now take one tablespoon at a time and while reducing the flame, drop boondies on the hot ghee and keep stirring on a medium flame till golden and crunchy. Drop the fried boondies immediately into the prepared syrup as you move on to fry the next batch.
                                    
                                     
Make sure you keep stirring the boondies in the syrup so that they absorb it uniformly. Repeat the process till all the batter is used up. Add the chopped nuts and cardamom powder and mix well. The syrup will all be absorbed by the boondies by now and you will have a mixture ready for shaping. At this point, I coarsely grinded the mixture with a hand mixture as some of my boondies were rather big. This helps in getting a more fine mixture as well. Pinch out small portions of the mixture and shape them into laddoos and place on mini cupcake liners. Store in airtight containers or consume immediately or gift to your friends and family!
                                    







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