Motichoor Ladoo

This sweetmeat is believed to have originated from Motichur, a small town near Haridwar and popularized by the Saharanpur, Muzaffarnagar region of Uttar Pradesh. Motichoor laddu or Boondi laddu is a sweet delicacy made from grilled gram flour flakes which are sweetened, mixed with almonds, pressed into balls and fried in ghee.


Ingredients:-

1. 2 1/2 cups Gram flour (not superfine variety)500 ml.Milk


2. 1/2 tsp. Cardamom powder


3. 3 cups Ghee


4. A fineholed shallow strainer spoon

For Syrup

1. 2 1/2 cups Sugar


2. 3 1/2 cups Water


3. 2 tbsp. Milk


4. 3 cups Ghee

Method:-

For Syrup:

• Put sugar and water in a vessel and boil.


• When sugar dissolves, add milk.


• Boil for 5 minutes till scum forms on top.


• Strain and return to fire.


• Add colour and boil till sticky but no thread has formed.


• Add cardamom powder and mix. Keep aside.

For Boondi:

• Mix flour and milk to a smooth batter.


• Mix all the ingredients mentioned under stuffing except milk.


• Heat ghee in a heavy frying pan.


• Hold strainer on top with one hand.


• With the other pour some batter all over the holes.


• Tap gently till all batter has fallen into hot ghee.


• Stir with another strainer and remove when light golden.


• Keep aside. Repeat for remaining batter. To Proceed


• Immerse boondi in syrup.


• Drain any excess syrup.


• Spread in a large plate.


• Sprinkle few tsp. hot water over it.


• Cover and keep for 5 minutes.


• Shape in laddoos with moist palms.


• Cool and keep open to dry, before storing in containers.