My experiments in cooking started when I was in Class 7. Instead of trying out the regular dal chawal, I would opt for something different. During a recent chat session with my cousin, she reminded me of the laddoo that I made. It brought back a lot of memories. I do remember vividly how complicated the process was to me at that time. Probably that stayed in my mind and hence didn’t attempt making laddoos at home.
Yesterday my friend’s daughter asked me if I had the recipe of Motichoor Laddoo. She needed it for some article. That triggered an urge to try it out again…after so many years. Before preparing I asked D if he’s okay with Motichoor laddoo. He put forth a couple of conditions. “Mom, I want ti to be soft and orange in colour, just like we get from the sweet shop.” All I could say at that moment was “I’ll try my best.” I followed the recipe from Vegrecipesof India. The only change I made was the flavouring and colour. On going through the recipe, I realised that it wasn’t as complicated. The laddoos were ready in an hour. D was pleased with the result. Need I say more ??
For the Syrup
- 1 cup Sugar
- 1/2 cup Water
- a pinch Orange food colour
- 1/4 teaspoon Cardamom powder
For the Boondi
- 1 cup besan / gram flour
- a pinch Orange food colour
- 3/4 cup Water (or less)
- Ghee or Oil for deep frying
- For the Syrup
- Take sugar, colour and water in a pan and bring to boil.
- When the syrup reaches a one thread consistency, switch off heat.
- Add the cardamom powder and mix well.
- For the Boondi
- Mix the gram flour, colour and water together to form a smooth, lump-free batter.
- The batter should neither be too thick nor too thin.
- Heat Oil/ghee in a pan.
- When moderately hot, hold a perforated ladle with one hand above the hot oil and pour the batter on the ladle.
- Keep tapping the perforated ladle while the batter is being dropped.
- Fry the boondis till the oil stops sizzling.
- You do NOT want them to be crispy, but soft.
- Drain and place them on an absorbent paper.
- Once the oil is removed, transfer to the hot sugar syrup.
- If the sugar syrup has cooled down, make sure to heat it up.
- Mix the boondis well and allow to absorb the sugar syrup.
- Boil some water in a pan. Keep aside.
- Transfer the boondi mixture to a grinder.
- Add a tablespoon of hot water into it.
- Pulse for 3 seconds or so.
- Do NOT overdo this, or the mixture will turn mushy and lose texture.
- If the boondis are crisp, you may want to add more hot water.
- Transfer the mixture to a plate.
- You may add the flavouring of your choice into it and mix well.
- Apply some oil/Ghee on your palm and shape the laddoos.
- No need to worry if you feel the mixture is too soft.
- It will firm up later.
- Garnish with any topping of your choice. Note: The laddoos taste better if boondis are fried in ghee. If using ladle with really small perforations, you need not pulse in the grinder.