Motichoor Laddu are an exotic Indian dessert served across occasions. They are made out of besan boondi balls fried in oil and soaked in sugar syrup with a blend of nuts.
Here is what you will need:
- 0.5 cups besan flour
- 3 tbsp semolina or rava
- 1.5 cups sugar
- 1.5 cups water
- pinch of orange colour
- 1/2 cup crushed cashews, almonds and pistachios
- 1/2 cup melon seeds
- 1 tsp cardamom powder
- 1 tsp baking soda
- Oil for frying
- 2 tsp ghee
- Water (as required).
Mix besan, semolina, baking soda, 1 tsp melted ghee and orange colour in a bowl.
Gradually add water to the above dry ingredients to bring a dosa batter-like consistency. Stir well to avoid lumps.
Heat the oil in a pan. Check if the oil is real hot by letting a drop of dough in the oil. If the dough sizzles after it is dropped and pops up to the surface, it indicates that the oil is ready. Take a colander ladle like the one below, or any grater, or a perforated ladle.
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 boondi balls. But that’s okay with motichoor ladoos. Take care not to overload the pan.
Fry them until golden brown. Please make sure they do not turn more crisp and hard. Remove them from oil and transfer to a tissue paper.
Mix equal amounts of sugar and water (1.5 cups each) in a thick pan, stir until the sugar melts and heat them to form a syrup. When you reach a single-thread consistency, switch off the stove and add cardamom powder.
Mix the boondis, crushed nuts and melon seeds and sugar syrup in a bowl and set aside to rest for 15 to 20 minutes.
The boondis will absorb the sugar syrup and bulge well.
Squeeze gently to discard extra syrup and give it just three gentle runs in the grinder to pulse the mixture.
Apply generous amount of ghee in your hands and make balls. Motichoor laddoos taste the best when served hot. Garnish with grated cashews and serve.