Motichoor ke laddu. 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.
Switch off the flame, add the pistachios, melon seeds, saffron strands, cardamon powder and rose essence and mix well. Put sugar and water in a vessel and boil. Motichoor laddoo are made of very small gram flour balls or boondis which are deep fried, then simmered in sugar syrup till they absorb the syrup and plump up. You can cook Motichoor ke laddu using 10 ingredients and 4 steps. Here is how you cook that.
Ingredients of Motichoor ke laddu
- Prepare of For sugar syrup.
- Prepare 250 grams of Sugar.
- You need 200 grams of Water.
- Prepare of For making boondi.
- You need 250 grams of Besan.
- Prepare Pinch of kesar strands.
- Prepare 200 grams of Water.
- You need 2-3 of Black cardamom.
- You need 1/2 table spoon of Magaz(melon seeds) -.
- It's of For deep frying Oil.
These are then shaped into delicious crumbly laddoos. Motichoor laddoos are savoured across the length and breadth of the country - in different sizes, colours and compositions. Then, add some water and a little baking soda. #motichurladdurecipe#laddurecipe#sweetrecipe. In this video,I have shown the perfect way to make Motichoor ke laddu at home.
Motichoor ke laddu instructions
- Dissolve sugar, kesar, water keep it in a pan and keep it on the stove to prepare the sugar syrup. Cook the sugar solution till one thread consistency is obtained.Sugar syrup should be hot when boondi is added in syrup so sugar syrup is made when we cook the boondi. So that we add boondi in hot sugar syrup..
- Now make batter of boondi, mix besan, kesar, water. Batter Should neither be thick nor be thin add water depend upon the quality of besan. Means we can add more or less water as mention in recipe. Heat oil for deep frying, Keep in mind that the oil should not be very hot or less hot. It should be moderately hot. So to check simply add one or two drops of besan flour, if it comes up steadily, oil is appropriately hot but if it comes up too quickly, it is very hot and u'll have to cool it a bit.
- Now take a large spoon of the batter (besan) and pour it to perforated spoon so that perforated batter falls down and u'll get the small boondi. Now fry these boondi just till they get golden, try not to overfry or make them crisp.Now collect the fried boondi and drain off all the extra oil and dip it in Sugar syrup. Make sure that the syrup is also hot. Allow the boondi to absorb syrup..
- Now take a large spoon of the batter (besan) and pour it to perforated spoon so that perforated batter falls down and u'll get the small boondi. Now fry these boondi just till they get golden, try not to overfry or make them crisp.Now collect the fried boondi and drain off all the extra oil and dip it in Sugar syrup. Make sure that the syrup is also hot. Allow the boondi to absorb syrup..
Motichoor ladoo is a traditional North Indian sweet that is mainly prepared for festivals. Read and follow the detailed step-by-step procedure. Motichoor ladoo is a traditional North Indian sweet that is mainly prepared for festivals. Read and follow the detailed step-by-step procedure. ENGLISH HEALTH BEAUTY ASTROLOGY VIDEOS PREGNANCY RECIPES COUPONS Also available in: हिन्दी; ಕ� Motichoor ladoo is an Indian sweet, different from boondi ladoo, because this is with tiny boondi and slightly different method of preparation and ingredients.
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