It is often a common scene around temples: sweet shops selling offerings for deities have their beautifully crafted ladoo counters. No sweet shop in India can indeed ignore the charm of motichoor ladoo.
Celebrations are incomplete without the presence, offering or exchange of motichoor ke ladoo. Many people enjoy the soft ladoos with khasta or methi mathri. The confluence of sweet and savoury flavours is to die for. Notably, the word ‘moti’ means pearls and ‘choor’ means to crush. Hence, the word ‘motichoor’ will typically mean crumbled pearls which you will learn is a step required in the recipe. Have a look!
Heat ghee in a heavy bottom frying pan. Hold a strainer straight over the pan and pour some batter through it into the ghee. You will notice tiny droplets of the batter dropping and frying in ghee.
See VideoUse the entire batter and fry tiny droplets of the same. Stir and fry until the droplets attain a light golden colour.
See VideoWhen sugar dissolves, crush and add black and green cardamom pods. Add saffron strands and let it simmer to release its colour. When the syrup gets to a golden yellow colour, put off the flame.
See VideoAdd the ground boondi mixture to the prepared sugar syrup and cook for a few minutes, stirring constantly. When the boondis have soaked up all the syrup, and the mixture looks like one uniform lump, put it off the heat and allow it to cool.
See VideoTake tiny portions of the cooled mixture and shape the laddoos of the desired size. Add the chopped cashews on the prepared ladoos. Your motichoor ladoos are ready to be served.
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