Mothichoor Laddu is a popular Indian sweet made from tiny, crispy boondi (fried gram flour balls) that are soaked in sugar syrup and formed into soft, melt-in-the-mouth laddus. Here’s a step-by-step guide to making this festive delicacy:
Ingredients:
For the Boondi:
- 1 cup Gram flour (Besan)
- 1/4 cup Water (adjust as needed)
- Pinch of Baking soda
- Oil or ghee (for frying)
For the Sugar Syrup:
- 1 cup Sugar
- 1/2 cup Water
- 1/4 tsp Cardamom powder
- A few strands of Saffron (optional, for color)
- 1 tsp Rose water or Kewra water (optional, for fragrance)
For Garnish:
- 2 tbsp Melon seeds (optional)
- 2 tbsp Chopped pistachios or almonds
- Edible silver leaf (optional)
Instructions:
1. Prepare the Boondi Batter:
- In a mixing bowl, take the gram flour (besan) and a pinch of baking soda.
- Slowly add water and whisk well to form a smooth, lump-free batter. The consistency should be slightly thinner than a pancake batter, so it easily drips through the perforated ladle.
- Let the batter rest for 10 minutes.
2. Frying the Boondi:
- Heat oil or ghee in a deep pan for frying. Keep the flame on medium heat.
- Take a perforated ladle (boondi jhara) and hold it above the hot oil. Pour a spoonful of batter over the ladle and let it drip into the oil to form tiny boondis. Fry until they are just cooked, but not crispy (around 30 seconds).
- Remove the boondi with a slotted spoon and drain the excess oil on kitchen paper.
- Repeat the process for the remaining batter.
3. Prepare the Sugar Syrup:
- In a pan, combine 1 cup of sugar and 1/2 cup of water. Bring it to a boil and stir occasionally.
- Add a few saffron strands (if using), cardamom powder, and rose or kewra water.
- Boil the syrup until it reaches a one-string consistency. This means that when you touch the syrup between your fingers and pull them apart, it forms a single thread.
- Once the syrup is ready, turn off the heat.
4. Mix the Boondi with Sugar Syrup:
- Add the prepared boondi into the hot sugar syrup and stir gently to coat all the boondis evenly with the syrup.
- Let the boondi soak in the syrup for 10-15 minutes until they absorb the syrup and become soft.
5. Forming the Laddus:
- Once the mixture cools down slightly but is still warm, grease your hands with a little ghee and start shaping the boondi mixture into round laddus.
- If the mixture seems too dry, you can sprinkle a little warm water or milk to help bind the boondi.
6. Garnish:
- Roll the laddus in chopped nuts or sprinkle the nuts on top for garnish.
- You can also apply edible silver leaf (varak) to give it a festive touch.
7. Rest and Serve:
- Let the Mothichoor Laddus rest for a few hours before serving so that they firm up slightly.
- Store in an airtight container and enjoy for up to a week.
Tips:
- Ensure that the boondi remains soft by not over-frying them.
- The sugar syrup consistency is crucial for the right texture, so make sure to get the one-string consistency.
- If you prefer a deeper orange color, you can add a little food coloring to the batter.
Enjoy these rich and flavorful Mothichoor laddus, perfect for celebrations or as a special treat!