Wednesday, 30 October 2013

Motichoor laddu - Diwali sweet

      My daughter loves laddu.  Back at Chennai, my mother-in-law always prepares boondhi laddu and varsha used to gobble them up.  So, I asked myself why not try some?  But, apart from boondhi laddu, I liked motichoor laddu that hangs around every sweet shop.  Garnished with silver varq and opped with nuts, these are most delicious and one will definitely experience an melt- in moment. 




   Originally hailing from Central Bihar, Motichoor laddu (Moti means pearl) are nothing but deep-fried gramflour, mixed in sugar syrup, flavoured with saffron threads, rose water, nuts and shaped into laddu.  Though they look like boondhi laddu, the methodology differ because motichoor laddu are fried till they reach pale yellow/golden colour and is removed.  And after soaking in sugar syrup they are mixed with warm water and is blended once which is not the same with boondhi laddu.  Warm water, thus added aids in much softer texture to motichoor laddu comparing to boondhi form.




   Yes, my daughter loved it and Shama was completely impressed.  Apart from the fact that they turned successful, they consume lesser time too!!  About one batch can be done within an hour, isn't it an boon? :D  Follow the entire post for tips

Preparation time: 20 minutes
Cooking time: 35 minutes
Yield:  10 laddu

Ingredients required

For batter
  • 11/2 cup besan/gram flour
  • 11/2 tbspn fine sooji/rawa
For sugar syrup
  • 1 cup heaped sugar
  • 1 cup water
  • 1/2 tsp cardamom powder
  • 1 tsp rose water
  • Pinch of kesari colour
  • Few strands of saffron
Other
  • 1 tbspn hot water
  • 2 tbspn mixed nuts that are finely sliced
  • Oil, to deep-fry

Method:

Blend sooji, if not fine.  Sieve besan and sooji together in a bowl.




Add water little by little, and mix alternatively so that no lumps are formed.




Batter should have free flow consistency just like dosa batter.


In a pan, add sugar and water for the syrup.  Stir till the sugar melts.  After that, heat them on simmer flame till one string consistency.




To check, pour one drop over the plate and touch your finger.  When removing, the sugar must show its one string like below pic.  Sugar syrup is done.  Switch off the flame.




In a separate pan, heat oil for deep frying. To check if the oil is ready for frying, add one drop of batter into kadaai, drop should rise up and fry with foaming immediately, only  then oil is at correct temperature. 




Place a jharni over the top of kadaai. 


Taking one ladle of batter and pour them over the jharni.



Slowly boondhi will drop.


Fry them partially, til they reach pale golden yellow colour.  Remove immediately and transfer to an colander (which is kept above an vessel in order to drain excess oil)  Don't fry boondhi till they are crisp


You can also place over tissue paper in order to wipe out excess oil.


After every batch, wash jharni thoroughly and pat them dry.



When all batter is fried, re-heat the syrup in case they solidify.  Then, transfer whole boondhi into the sugar syrup.  Simultaneously add saffron strands, rose essence, colour, nuts and rose water.



Transfer all contents to blender, add  1 tbspn of hot water and blend them roughly once.  




Transfer blended content into an clean plate, with oil greased hands start forming laddu.



Another important step is to place the laddu over butter paper or cupcake paper.  Because initally laddu will appear soggy, but will regain its texture when cooled, so better to avoid plain surface as chances are that laddu will stick to the surface when cooled and will even probably break when taken apart.  



Let this cool to room temperature.  Afterwhich, refrigerate.




Serve them with your favourite toppings, enjoy!!!!!




Tips:


  • Make sure the rawa/sooji is fine.  Blend them once in mixie if they are not.
  • Be more cautious and patient when preparing sugar syrup with one-string consistency.  Don't end up messy, you can watch many youtube videos regarding their detail, click here
  • Try to prepare the sugar syrup simultaneously when you fry the boondhi, otherwise they are chances that re-heating syrup may end in caramelisation.
  • After blending the fried and syrup dipped boondhi along with hot water, if you find it watery, don't worry place them over dry kadaai and keep stirring till they become thick.  After that you can easily form laddu
  • Above all, these perish easily.  Try and consume within a week.

    Happy cooking!!!!!
    I wish you all Happy Diwali!!!!
    Play safe with crackers :)

nRelate Posts Only