Motichoor Ladoos – An exotic Indian dessert served in any Indian occasions. They are made out of besan bhoondi balls fried in oil and soaked in sugar syrup with a blend of nuts, no words- such a rich and delicious dessert. I am not talking much, straight away going to the recipe 🙂 This is a easy and a no-fail recipe in just 10 simple steps. Do check out my notes as well. This is such a grand hit at my home!! 😀
Cooking time : 30 mins | Makes : 20 Ladoos approx
Here is what you will need..
A full cup of confidence 😉
1.5 cups Besan flour
3 tbspn Semolina or Rava
1.5 cups Sugar
1.5 cups water
pinch of Orange colour
Half a cup of crushed cashews/almonds/pistachios
Half a cup of melon seeds
1 tspn of cardamom powder
1 tspn of Baking soda
Oil for frying
2 tsp Ghee
1) Mix Besan, Semolina, Baking soda, 1 tsp of melted ghee, Orange colour in a bowl.
2) Add water little by little to the above dry ingredients to bring a dosa batter like consistency. Keep mixing to avoid lumps.
3) Heat the oil in a pan. Check if the oil is real hot by letting a drop of dough in the oil. The dough sizzles once dropped and pops up to the surface and this indicates the readiness of the oil. Take a colander ladle like below, or any grater, or a perforated ladle.
4) Pour the dough into the ladle by holding the ladle at right angle to the pan. Stir the dough with a spoon, so that it drops evenly into the hot oil. Moving the ladle distorts the shape of the bhoondi balls. But that’s okay with motichoor ladoos. Take care not to overload the pan.
5) Fry them until golden brown. Please make sure they do not turn more crisp & hard. Remove them from the oil and transfer them to a tissue paper.
6) Mix equal amounts of sugar & water (1.5 cups) in a thick pan, stir until the sugar melts and heat them to form a syrup. Switch off the stove, once the syrup attains a thread consistency. (Touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently. A single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently.) Add elaichi powder at the end.
7) Mix the bhoondis, crushed nuts, melon seeds, the sugar syrup in a bowl and set aside to rest for 15 to 20 mins.
8) The bhoondis absorb the sugar syrup and bulge well.
9) Squeeze gently to discard extra syrup and give it just 3 gentle run in the mixie to pulse the mixture. That’s pulse and not grind 🙂
10) Apply generous amount of ghee in your hands and make balls. They taste the best when served hot. Garnish with grated cashews.
1. Do not grind the ladoo mix, Just pulse it. *Stress*.
2. The consistency in sugar syrup is very important. Else there is a chance to form sugar lumps.
3. Do not brown the bhoondis.
4. Using generous amount of ghee, gives the restaurant taste.
This is a no-fail recipe. Please do try out and write to me your feedback in my FB page 🙂