Motichur ladoo/ Mothi laddu
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Besan flour/ Kadalai maavu – 1.5 cups
  • Rava – 1 tbsp, fine powder
  • Baking soda – a pinch
  • Sugar – 1 ¼ cup
  • Orange food color – 1 tsp
  • Saffron – few strands
  • Almonds
  • Pistachios
  • Rose water - 1tsp
  • Milk – 2 tbsp
  • Cardamom powder – a pinch
  • Ghee – 2 tbsp
  • Oil – for deep frying
Instructions
  1. In a bowl, combine the besan, rava, baking soda, orange food color, and milk. Mix well, and then add the water to get the desired consistency. The batter should be not too tight or too runny. Set aside.
  2. For the sugar syrup, add 1 ¼ cup sugar, saffron and 2 cups of water to a pan and allow boiling. Keep stirring every few minutes until it reaches one string consistency. (one string consistency, if the syrup between your index finger and thumb stretches to form a string).
  3. Add rose water and cardamom powder at this stage. Keep aside.
  4. Now heat oil on other side in medium flame, start making boondis by pouring a ladle full of boondi batter on a perforated ladle and press it into hot oil.
  5. Please make sure that fried boondies are not very crispy. And have them on paper towels.
  6. Add them to sugar syrup and mix it well to coat the boondis. Add a tbsp. of ghee to it before mixing. It takes around 20 mins to absorb the syrup.
  7. Then pulse them quickly. Do not blend them because you still want the texture. Just give 3-5 quick pulses.
  8. Add the chopped almonds and pistachios and combine well. Apply some ghee/oil on your palm ( I did not, the oil was more than enough) and shape into round ladoos.
  9. Make round balls when they are little hot, not when they are totally cold & dry.
Recipe by Relish The Bite at https://www.relishthebite.com/motichur-ladoo-mothi-laddu/