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Friday, 21 November 2014

Indian Sweets Images Motichor Laddu

Indian Sweets Images Motichor Laddu Biography

Source(google.com.pk)

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.

the whole process of preparing the ladoos took a lot of time and in between it started becoming dark. so by the time, i was finished, it was already dark. the ladoos were so good, we could not resist having the ladoos. so after some ladoos were over, i took the pics the next day of the remaining ladoos. again next day, with a lot of things happening during the festive occasion, i ended up taking the final pics just before sunset. hence the final pics have not come out well.

so, i was not sure of adding these motichoor ladoo recipe on the blog. 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.

we came to a conclusion that the ladoos which were made at home were much better than the mithai shop ones. i don’t want to boast but that was our genuine feeling. the ladoos made at home were more softer and tasty. so my husband told me, don’t deprive your readers from this delicious motichoor ladoo recipe. what hubby said, made sense and so i am adding the ladoo recipe post.

making motichoor ladoos is easy but time consuming. i already know the process as i have seen halwais (traditional sweet makers) preparing the ladoos a couple of times. i have a photographic memory so i still remember the whole process in my mind. but for finer details and points, i asked my mother-in-law and referred to lavi’s post here.

the major difference between boondi ladoo and motichoor ladoo is the size of the tiny boondi/fried gram flour balls. boondi ladoo has the gram flour balls bigger in size and motichoor ladoos have smaller ones. both the ladoos are made from gram flour or besan batter. 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).

there are two types of boondi ladoos. one is a soft textured one and the other is a crisp hard one. both these ladoos have some variations in the method, thus yielding different textures.

in hindi the word ‘moti’ means pearl and ‘choor’ means to crush or crumble. literally translated to crumbled pearls. actually when you hold these ladoos in your hand and even apply a little pressure, they crumble.

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. you can also fry the boondi in ghee. generally, most food offered for bhog or naivedyam, are made in cow’s ghee. ghee has a satvik quality and hence used for religious purposes.

ladoos is offered to many indian gods & goddesses. many indian temples offer ladoos as prasad to the devotess. one of the most famous ladoos, we have had as prashad, are from the tirupati temple in andhra pradesh, india. another prashad, we look forward is the boondi ladoo from shirdi sai temple, nasik, india. whenever we want to make any food for deities then refrain from tasting or smelling the food. prepare the food with lot of devotion, cleanliness and peaceful state of mind.

if you have a pooja or any religious activity at home, then these motichoor ladoos, can be given as prashad to the devotees. usually, four small ladoos are given in one pack.

generally the ladoos you get outside have green, red or orange color boondi pieces in the ladoos. for that they make extra batches of colored boondis. i have used saffron as a natural coloring agent. i try to avoid artificial coloring agents as far as i can. i will share the boondi ladoo recipe in coming weeks.

lets start step by step motichur or motichoor ladoo recipe:

1. dissolve sugar, saffron threads and water in a pan and keep it on the stove top to prepare the sugar syrup.

2. make a smooth flowing batter of the gram flour/besan, crushed saffron and water. the batter should neither be thick nor thin. it should be a flowing batter as shown below. the amount of water to be added depends on the quality of the the gram flour. so you can add more or less than, what is mentioned in the recipe.

3. the sugar solution getting cooked.

4. cook the sugar syrup till one thread consistency is obtained (see the photo below showing one thread consistency) and then switch off the flame. keep the sugar solution aside. the sugar syrup should be hot when you add the boondis. so you can keep the sugar solution on a hot water bath. meaning place the pan on a plate or tray filled with hot water.

one thread consistency for making motichor ladoos

making boondi – fried gram flour balls:

5. heat oil for deep frying in a kadai or pan. the oil has to be moderately hot. when you add one or two drops of the gram flour batter, they should come up steadily on the surface. if they come quickly, then the oil is very hot. if they don’t come up or take time, the oil is not enough hot. 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.

6. take a large spoon of the besan batter and pour it on perforated ladle/spoon. press with the other spoon so that the batter falls down from the perforations into the hot oil.

besan batter for making motichor ladoo

7. fry the boondi (gram flour balls) till they become golden. don’t over fry or make them crisp. when the oil stops sizzling, remove the boondis. about 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 ladoos won’t be soft and they won’t be able to absorb the sugar syrup.

making boondi for motichoor ladoos recipe

8. for collecting the fried boondi use a large slotted spoon/jhara. drain the oil very well after removing the boondi and then add them directly to the sugar syrup. also note that the sugar syrup should be hot. if the sugar syrup is not hot, then just heat it. in case, the sugar syrup crystallizes, then reheat again. no need to bother about the tailed boondis as we will be pulsing them in the blender later.

boondi for motichur ladoos

9. make all the boondis like this and keep on adding boondis immediatedly to the sugar syrup. stir and mix well. the boondis should get softened in the sugar syrup.

making motichor ladoos

10. in a blender or mixer add the boondi and the sugar syrup. add 1 tbsp of hot water and pulse the boondi mixture for a few times to get a smaller shape. don’t pulse too much otherwise you won’t be able to shape the motichoor ladoos easily.

the amount of water to be added depends on the texture of the boondis. if the boondis are a bit crisp, then add 1 or 2 tbsp more of the hot water. the boondis absorb the hot water and remain soft and moist.

boondi for making motichoor ladoo recipe

11. add the magaz/melon seeds and black cardamom seeds. mix well.

add melon seeds to motichor ladoo mixture

12. apply some oil or ghee on your palms and shape the motichoor ladoos. the mixture would be warm when preparing the ladoos. on cooling they become firm.

shaping motichor ladoos

you can garnish the motichoor ladoos with melon seeds/magaz or raisins. these motichoor ladoos can also be refrigerated. if you fry them in ghee then the ghee will solidify on refrigeration and some softness is lost.

motichoor ladoo recipe, motichur laddu recipe

recollecting the important points to make motichoor ladoos:

1. the batter should be smooth flowing and without lumps and of medium consistency.

2. one thread consistency in sugar solution and keep it hot.

3. don’t over fry the boondis or make them crisp. they should be soft and cooked and not crisp.

4. sugar syrup should be hot when you add boondis to them.

5. add fried boondis immediately to the sugar syrup.

6. don’t pulse the boondis too much in mixer otherwise you won’t be able to shape the motichoor ladoos easily.

if you are looking for more sweets recipes then do check boondi ladoo, kaju katli, sandesh, rice kheer, coconut ladoo, rava kesari and besan ladoo.

motichur or motichoor ladoo recipe below:

4.5 from 6 reviews

motichoor ladoo recipe | motichur laddu recipe

PREP TIME

15 mins

COOK TIME

15 mins

TOTAL TIME

30 mins

motichoor ladoos - melt in the mouth ladoos made from gram flour. one of the most popular indian sweet.

AUTHOR: dassana

RECIPE TYPE: sweets

CUISINE: indian

SERVES: 8 to 10 ladoos

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for the syrup:

1 cup sugar

½ cup water

a generous pinch of saffron powder or crushed saffron

for preparing the boondi:

1 cup besan/gram flour

a generous pinch of saffron powder/kesar or crushed saffron

¾ cup water

2 to 3 black cardamoms/badi elaichi, seeds removed and the skins discarded

½ tbsp magaz/melon seeds

oil for deep frying

a bit of oil or ghee for applying on the palms while shaping the ladoos

INSTRUCTIONS

preparing the sugar syrup:

dissolve sugar, saffron threads and water in a pan and keep it on the stove top.

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. keep the sugar solution aside.)

preparing the boondi:

make a smooth flowing batter of the gram flour/besan, crushed saffron and water. the batter should neither be thick nor thin. it should be a flowing batter without any lumps. the amount of water to be added depends on the quality of the the gram flour. so you can add more or less than what is mentioned in the recipe.

heat oil for deep frying in a kadai or pan. the oil has to be moderately hot. 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.

take a large spoon of the besan batter and pour it on perforated ladle/spoon. press with the other spoon so that the batter falls down from the perforations into the hot oil.

fry the boondi (gram flour balls) till they become golden. don't over fry or make them crisp. when the oil stops sizzling, remove the boondis. about 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 ladoos won't be soft and they won't be able to absorb the sugar syrup.

for collecting the fried boondi use a large slotted spoon/jhara. drain the oil very well after removing the boondi and then add them directly to the sugar syrup. also note that the sugar syrup should be hot.

if the sugar syrup is not hot, then just heat it. in case, the sugar syrup crystallizes, then reheat again. 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. stir and mix well. the boondis should get softened in the sugar syrup.

in a blender or mixer add the boondi and the sugar syrup. add 1 tbsp of hot water and pulse the boondi mixture for a few times to get a smaller shape.

don't pulse too much otherwise you won't be able to shape the motichoor ladoos. the amount of water to be added depends on the texture of the boondis.

if the boondis are a bit crisp, then add 1 or 2 tbsp more of the hot water. the boondis absorb the hot water and remain soft and moist.

add the magaz/melon seeds and black cardamom seeds. mix well.

apply some oil or ghee on your palms and shape the motichoor ladoos. the mixture would be warm when preparing the ladoos. on cooling they become firm.

you can garnish the motichoor ladoos with melon seeds/magaz or raisins. these motichoor ladoos can also be refrigerated since they are not made from ghee. if you fry them in ghee then the ghee will solidify on refrigeration.