Making motichur ladoo is a tradition that has been passed down through generations. It’s a special sweet dish made of moti (a type of small round flour balls) and chur (a mixture of sugar, roasted peanuts, and cardamom). The traditional motichur ladoo recipe requires a few simple ingredients, and it’s easy to make at home.
Motichur ladoo is a popular sweet dish, especially in India. This traditional dessert is widely enjoyed during festivals and special occasions. It has a unique flavour that sets it apart from other desserts. The motichur ladoo recipe includes motichoor or boondi (fried chickpea flour batter) mixed with sugar syrup and nuts. The motichur ladoo can be easily made at home with a few simple ingredients.
Making motichur ladoo is quite an easy task and requires very little time to prepare. All you need is motichoor (fried chickpea flour batter), sugar syrup, and nuts. Start by mixing motichoor and sugar syrup in a bowl. Once it's well mixed, add the nuts. Now shape the motichoor dough into small round balls and flatten them slightly to make motichur ladoo.
Motichoor ladoos are delicious treats that can be enjoyed with tea or coffee. It is also a great gift for your loved ones during any festive occasion. Try making motichoor ladoo at home and enjoy the deliciousness of motichur ladoo with your family and friends. With this easy motichur laddu recipe, you can easily make delicious motichoor ladoos for any occasion in no time!
How to make Motichur ke Laddu
Start by preparing your laddu batter with some fine besan and water as required. Mix it till a smooth and thick batter is formed. In a stainless steel frypan heat vegetable oil till ½ inch deep.
Into the hot oil, spoon some of the besan batter and fry it till it's cooked and crispy. Take the fried besan frits and add them into a blender. Blend them into a coarse grain.
For making the sugar syrup add water and sugar into a frypan and heat them well. Add some cardamom pods for flavour and orange food colouring. Cook the chasni to a single string thickness.
Add the coarse fried besan into the chasni with some melon seeds and mix it till they are completely absorbed.
Apply some ghee onto your hands and take a portion of the sugar coated boondi. Roll it into spherical balls of your desired size. Serve them onto a platter at room temperature.