Motichur laddu is a celebrating sweet and supposed to be most lovable to Lord Ganesha, hence making it an auspicious sweet to be used during poojas everywhere in India. It is also every ones favorite to celebrate any festival or success or achievement. The word motichur depicts broken pearls and the granules of these laddus look like tiny shining yellow pearls hence named as ‘Motichur Laddu’. Available unanimously in all sweet shops, it can be made easily at home also.
Ingredients
- Gram flour (Besan) 1 cup
- Semolina (Sooji) 1 tablespoon
- Sugar 1 cup
- Cardamom powder 1 teaspoon
- Almonds, julienned 8 – 10
- Melon seeds, husked 2 tablespoons
- Ghee (clarified butter) 1 tablespoons
- Water As required
- Yellow food color (optional) Few drops
- More ghee or oil as per your choice For deep frying
Procedure
- Combine gram flour and semolina in a big bowl and add water slowly while stirring to get a batter of pouring consistency. The batter should neither be thick nor very thin in consistency. Add ghee and mix well.
- Put a pan on medium high heat with sugar and ¾ cup of water in it. After it starts boiling lower the heat and let the mixture simmer for 5 – 7 minutes more to get sugar syrup (chashni) of one string consistency and then add cardamom powder to syrup and mix gently. Switch off the heat.
- Put a deep frying pan on medium high heat with enough amount of ghee or oil in it for deep frying.
- Take a boondi strainer with smaller perforates and pour in some of the gram flour batter in it, tap it over the hot frying pan so that tiny droplets of batter are dropped into the hot ghee.
Tip: Take care of doing it as close as possible to the surface of the ghee, that way you get perfect tiny roundel otherwise the shape won’t be nice.
Note: Boondi strainers are easily available in most of the grocery shops but if you don’t get it or don’t have, you may use a domestic splatter with tiniest holes
- Just fry these droplets a little and drain them out, otherwise they might get dark in color and much crispy which is not good for these laddus.
- Soak the fried tiny bundi in sugar syrup, add chopped almonds and melon seeds to it, mix well gently and transfer whole of it onto a flat tray or platter and let it cool a bit so that it can be handled by hands.
- Grease Your palms with some ghee and pick small portions of motichur which would have absorbed the sugar syrup nicely and roll them to give ball shape
Tip: The greased hands will help in motichur not sticking to you palms and give a nice shine due to a thin quoting of ghee on laddus.
- Put the yummy laddus on a platter and enjoy this awesome celebration delicacy.
Tip: The rolled laddus can be put in small butter paper cups so as to save them from sticking to the platter or to each other.
Preparation Time: 40 minutes
Serves: 3 – 4
