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If you use a ladle with bigger holes or any other ladle, then the boondis will be large in size and it won't be motichoor ladoo. It would simply be boondi ladoo. You need very tiny boondis for this ladoo and for that you need that jhara.
The syrup will take 5 to 6 minutes. Perfect festive sweet. I have added 1 teaspoon ghee to the ladoo mixture. This addition of ghee helps in binding ladoos and they hold and retain their shape. Frying boondi is simple if you have the right consistency of batter and perfect temperature of oil. Here are some simple tips to get perfectly puffed up boondis.
Motichoor Ladoo Truffles | Fusion Indian Dessert Recipe
Always drain fried boondi onto a tissue paper lined plate to make sure that extra oil is absorbed off the boondi. Boondi ladoos are slightly bigger than the motichoor ladoos. If you are frying them in ghee, then it is best that you keep them at room temperature.
In these 3-4 hours, your boondis would get softer, and soak up all the sweetness from the syrup. Add prepared fried boondi to the warm sugar syrup. To check sugar syrup thickness, spill a drop of sugar syrup in a plate or bowl. Allow it to cool for a few seconds. Touch the syrup with forefinger and then touch your thumb and forefinger together and gently pull apart. If the syrup forms 1 thread then your syrup is ready.
Motichoor Ladoo | How to make Motichoor Laddu - Spice your Life!
Most of these equipments can be easily found in an Indian kitchen. Grease your hands with a little ghee and start shaping the ladoos. Place them in an open tray and garnish with some crushed nuts and indulge in the goodness. Once all the boondis are fried, take a tbsp of the boondi and just pulse it in mixie once or twice , set aside. Now take your boondi ladle.
Spread your unconditional love with your be loved by sharing this delicious sweet recipe with them. Also add 2-3 drops of kewra water or rose water in the sugar syrup. Take all the ingredients listed for boondi and mix into a thin batter. Make sure there are no lumps. Let it rest for 30 mins. The boondis come up immediately, so stir it a couple of times and remove.
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I used to eat all veggies but the only thing I was picky was sweets. Allcontent and images are the copyright ofakuner.com. “Thanks for reading! Share your feedback, leave your comments in comment box. Looking for more such yummy recipes to get some ideas for your snacking? Do not miss myChocolate BarkandPumpkin Cakeand the best one’sButternut Squash Soup.
Of course, this rule doesn’t apply to the homemade sweets she makes like the Kajas, Rava Ladoo, Athirasam, etc. These are my all-time favorites and can have it any season. Making laddoos takes so much patience and that too at midnight. I love motichoor laddoos and I might try it for diwali this year. Serve the motichoor ladoo as such or with rabri, custard or badam milk.
Making Motichoor Laddu
I almost left the ladoos for over 4 to 5 hours. Drain to a colander for the excess oil to drip. Continue with the rest of the batter and use the entire batch. Keep it aside for 10 mins. Since the Boondi Ladle we have is quite big, I was thinking of how to improvise on it. I saw a video where the lady used an aluminum packing foil bowl.
Check the qunatity of food color, so the sugar syrup will look good. Here, I am sharing with you the step by step image instructions to make this delicious dessert at home. Motichoor Ladoo is a random sweet on every alternate wedding. Basically, in all type of ladoo preparation motichoor ladoo has his own fan base. So make this motichoor ladoo at home and surprise your beloved.
Always make sure that you drain fried boondis on a lined paper to take out to get rid of excess oil/ghee. Fry the boondi till they become golden. It would only take about a minute to fry 1 batch of perfect boondis. Don’t over-fry boondis.
The Motichur laddus are smaller in size compared to other laddus. If for some reason your boondis are a bit crisp after resting in syrup, then you can add 1-3 tablespoons of milk or water to it. They will turn moist and soft. If you have fried your motichoor ladoos in oil, then you can keep them covered in refrigerator. They would stay fresh. Second, if possible have two people make the ladoo.
motichoor ke ladooWith one exception – I adore Motichoor Laddus. While frying, the oil needs to be hot. If the oil is not hot, then lumps will form. Another reason could be that the batter was more thin. This can also result in lumps. Fry the boondi in a medium hot oil.
This is the setup - Heat a kadai with oil, keep a taller box without touching the kadai. Place a folded kitchen towel on the box, then keep the boondi ladle rest over it. I have just demonstrated the set up. Motichoor Ladoo is one of my all time favorite sweets.
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