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Preshana's Motichoor Ladoo

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Motichoor Ladoos are prepared from pearl drop sized bhoondi (use perforated spoon with small holes). Perfect for Diwali parcels. Bhoondi in this context is a sweetened chickpea batter fried
Ladhoo is an Indian sweet made from a variety of ingredients
For batter
1 cup Gram flour
1Tbspn semolina
1 Tbspn Melted ghee
1/8 tsp baking powder
Pinch Food colour
For sugar syrup:
1 cup Sugar
1 Cup Water
Few strands Saffron strands
1/2 tsp Cardamom powder
1 tsp Rose water
For frying bhoodhis:
Oil – to deep fry
For making Lado
2 tsp melon seeds
2-3 tspn Sliced pistachios
1 tsp Sliced almonds
Ghee – to grease hands
To make batter:
Sieve gram flour along with semolina and baking powder.
Add melted ghee and combine.
Add water little by little to make a batter of thick consistency, free from any lumps. (the consistency shouldn’t be too thick or watery)
Now add food color and stir well.
Keep the boondhi batter aside.
To prepare sugar syrup
Place water and sugar in a pan, bring it to boil stirring continuously.
Reduce temperature
Keep boiling until the sugar syrup reaches one string / thread consistency.
If you take the sugar syrup in your thumb finger and index finger, it should form one string consistency.
Turn off heat, add cardamom powder, saffron strands, rose-water and mix.
Keep it aside.
To make boondhis:
Heat up oil in a frypan.
Grease with oil and keep ready the perforated ladle or boondhi ladle for frying boondhis.
Now take the batter and pour it gently over the ladle.
Rub the batter on the ladle with a spoon (or tap the perforated ladle with spoon) , so that small drops of batter drop in oil.
Fry boondhis on medium high flame for few minutes.
Keep the flame on medium heat, until the bubbles in oil settles down and boondhis turn golden brown. (take care that the bhoodhis doesn’t turn darker in color )
Remove in a tissue and keep aside.
Repeat the same till all the bhoodhis are fried up.
To prepare Ladoos:
Add chopped melon, pistachio and almonds to the bhoodhi.
Mix well.
Pour the warm sugar syrup over it.
Give a quick stir.
Take this in a blender or food processor.
Pulse it for just few seconds, so that it combines well to solid mass. (take care not to pulse for more time, it will turn completely mashed up)
Take this in a bowl. (if required sprinkle little milk and combine gently)
Grease your hands with ghee / oil and take small portion out of it and make ladoos.
While making ladoos the mixture may be moist, but it will get firm after sometime.
Garnish each ladoo with broken almond, or a pistachio as you wish.
It remains fresh for 3 to 4 days in room temperature and you can refrigerate it for more days.
Sieve the besan flour well to remove lumps.
The batter prepared should be in dosa batter consistency, neither too thick nor thin.
Adding baking soda to the batter helps in perfect puffing of bhoondhis while frying.
Clean the perforated ladle from batter after every batch and keep the ladle a little high from the oil, this will also helps to get perfect round shaped bhoondhis.
Make sure the oil is hot while dropping the batter and also take care not to overcrowd the oil, there should be only one layer of bhoondhis in oil.
Remove the bhoondhis immediately, while it stops sizzling in the oil.
Prepared, tried and tested by: Preshana Singh
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