How to make Motichoor Laddoo - This confection of a multitude of tiny golden gram flour pearls fused into a syrupy ball is a North Indian contribution to the Indian mithai platter.
This recipe is from the book Mithai.
Main Ingredients : Gram flour (besan) (बेसन), Sugar (चीनी)
Cuisine : Uttar Pradesh
Course : Mithais
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Motichoor Laddoo Recipe Card
The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions.
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.
For more recipes related to Motichoor Laddoo checkout Besan ki Burfi, Boondi Laddoo, Besan Burfi, Besan ke Laddoo . You can also find more Mithais recipes like Chennar Payesh, Khaja, Bread Rasmalai, Chocolate Mango Modak.
Prep Time : 1.30-2 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Motichoor Laddoo Recipe
Gram flour (besan) 60 grams
Sugar 3/4 a few strands
Saffron (kesar) optional for basting
Milk 2 teaspoons
Oil
Pistachios slivered 5-6
Method
Step 1
Mix together the gram flour and half a cup plus one tablespoon of water in a large bowl. Whisk well to make a smooth batter of pouring consistency. Pass the mixture through a strainer into another bowl. Add the saffron, mix well and set aside.
Step 2
Cook the sugar with half a cup of water in a deep non-stick pan, stirring till the sugar dissolves. Add the milk, and when the scum rises to the surface, collect it in a ladle and discard. Cook the syrup till it attains a one-string consistency.
Step 3
Heat sufficient oil in a non-stick kadai on medium heat. Dip a perforated spoon, with small holes, into the batter; shake off the excess batter and tap the spoon on the rim of the kadai so that small boondi fall into the hot oil. Quickly gather these boondi with another perforated spoon and put them into the sugar syrup. Continue the process with the rest of the batter.
Step 4
Leave the boondi to soak in the sugar syrup for an hour, till soft.
Step 5
Squeeze out the excess sugar syrup and shape them into sixteen lemon-sized laddoo.
Step 6
Serve the laddoo garnished with pistachio slivers. Makes 16 laddoo/400 grams
