Mothichoor Ladoo

Mothichoor ladoo is one of the authentic Indian sweet recipe that is made of gram flour or besan . small balls called boondi are prepared using gram flour that is soaked into the sugar syrup and bigger balls are then made by using hands.

Making mothichoor ladoo is a little time consuming, but the ladoo is worth making.

The mothichoor ladoo is different from the normal ladoo in both look and taste. mothichoor ladoos have small boondis while the normal ladoo have bigger boondis.

Everyone loves to eat sweets and desserts, isn't it!

These delicious ladoos are most often offered to God and goddesses. it can be prepared on occasions and festivals and can be given as prasad.

let's make the yummy mouth-watering laddoos.

ingredients required:

gram flour 2 cups

water

pinch of food color / crushed saffron

cucumber seeds/melon seeds 1 teaspoon

oil/ghee for frying boondis

for sugar syrup :

sugar 2 cups

water for

Elachi powder

Preparation:

sieve the gram flour to remove the lumps and to loosen the flour.

Add a little pinch of salt, food color, and mix well.

add water and mix until the lumps are gone and a dosa batter consistency is reached.
the batter can be adjusted slightly to make the boondhis to fall easily.

for making of small boondi make small holes in a plastic container and use it.

or one can use a boondi spatula with smaller holes. I have used the first method.

I made small uniform holes in a plastic round sweet box and used it to make boondis.

Now to make boondis, take the batter in the container and pat it into the hot oil. and cook it for a few seconds. since the boondis are minute they usually cook very quickly.

don't allow the boondis to turn very crispy since the ladoos might become hard.

Remove it after the raw color of the boondis change.

Drain the excess oil by putting it into the draining vessel.

boondhi

Now when the boodis are done add sugar and a little water in a vessel and let it dissolve in the water.

Let the sugar syrup boil until it reaches one string consistency.

(to check the one string consistency one can wet the fingers and touch a little quantity of the syrup in two fingers if there is a string then the syrup is ready)