Motichoor laddoo

Motichoor laddoo

Diwali festival special delicacy.



Motichoor laddoo

Ingredients:

Besan(Gram flour)- 500 grams.
Sugar-500 grams.
Water- 4 cups.
Ghee-1 tablespoon(optional)
Oil-750 grams
Orange food colour-pinch
Green cardamom powder-11/2 teaspoon.
Saffron strands-10(optional)
Almonds blanched-10

Pistachio blanched-10

To drop boondi,a fine metal sieve (bhoondi jaara)

Sugar syrup preparation:

Boil sugar with 3 cups of water to make

syrup of one-thread consistency.If we take syrup on thumb ,it should form a string.
Once sugar syrup is done,remove from the fire immediately,add cardamom powder, saffron strands,a tablespoon of ghee(for flavour).
Add colour as desired,mix well,keep aside.

Boondi preparation:

Make a thin consistency of batter with besan flour and enough water, add colour.

Whisk to ensure all lumps are removed and batter is very smooth and dropping consistency.

Heat oil in kadai on medium heat,reduce flame a little.
Hold sieve or perforated spoon(bhoondi jaara) in one hand ,about 3 to 4 inches above the hot oil.
With the other hand pour a ladle of batter over it and pass the batter through it,gently shaking,to make boondis.

Fry about two to three minutes.
Remove boondis ,drain the oil thoroughly.
Repeat till all the batter is used.
Fried bhoondi should be cooked but not crisp.

Once boondi is ready.Warm the sugar syrup,Pour on the bhoondi and add ghee, nuts

 and cardamom powder.

Laddoos preparation: 

When boondis have absorbed all the syrup for 10minutes.coarsely crush in food processor or blender

Mix gently.

Now grease your hands gently with some ghee.

Take 1 tablespoon of boondi at a time and press gentle and firmly to shape into round balls or laddoos

Arrange in a platter.
Garnish with chopped pistachios and almonds.
Cool and store in a dry container.
Enjoy these laddoos about a week.

Indian sweets