Motichur Laddu is one of the most iconic and beloved Indian sweets, especially popular during festivals, weddings, and religious celebrations. Its name comes from two Hindi words: 'moti,' meaning pearl, and 'chur,' meaning crushed, indicating the fine, pearl-like texture of the sweet. It’s known for its delicate, melt-in-the-mouth consistency and rich, sweet flavor, which is infused with cardamom and often enhanced with ghee. I added saffron for the color, avoiding the use of any artificial coloring. Saffron not only gives a bright yellow color but also imparts a distinctive aroma.
Ingredients:
For the small Boondi or Mihi Dana:
1 cup besan (gram flour)
1/2 cup water
Pinch of Saffron (soaked in tablespoon of warm water)
2 tablespoons Ghee
Oil for frying
For the Sugar Syrup:
1 cup sugar
½ cup water
¼ tsp cardamom powder
1 tsp rose water optional
1 teaspoon lemon juice (for not crytalizing the sugar)
Pinch of Saffron (soaked in tablespoon of warm water)
For the Garnishing:
2 tbsp melon seeds
Few strands of saffron
Silver foil (optional)
Instructions:
Making the Boondi or Mihi Dana :
Prepare the Batter: In a bowl, sieve the besan (gram flour) . Gradually add water to the besan while whisking, ensuring there are no lumps. The batter should have a smooth, flowing consistency—neither too thick nor too thin. Add Saffron water for fragrance and color.
Heat Oil: Heat oil and add 2 table spoon of ghee in a deep frying pan on medium heat. Use a perforated ladle ( jhara) to make small droplets of batter in the oil.
Fry the Boondi or Mihi Dana : Pour a ladle of batter over the perforated ladle, allowing small droplets (boondi) to fall into the hot oil. Fry the boondis until they are cooked but not too crispy (they should remain soft). Drain on paper towels to remove excess oil.
Repeat the Process: Continue frying all the boondi in batches and set them aside.
Take all the bundi in blender jar and crush them in a coarse consistency (Do not make too fine).
Preparing the Sugar Syrup:
Make the Syrup: In a saucepan, combine sugar and water and bring to a boil. Stir until the sugar dissolves completely. Let it cook on medium heat until the syrup reaches a one-string consistency (when you drop a little between your fingers, a single thread should form).
Flavor the Syrup: Add cardamom powder, rose water, and saffron water. Stir well and remove from heat.
Making the Laddus:
Combine Boondi and Syrup: Add the prepared boondi to the warm sugar syrup. Stir well so that the boondi absorbs the syrup and becomes soft.
Shape the Laddus: Add the melon seeds or chopped nuts. While the mixture is still warm, grease your hands with ghee and take small portions to shape them into round laddus.
Press gently and roll them into balls.
Garnish: Decorate the laddus with Melon seed and saffron strands.
Allow the motichur laddus to cool completely and set before serving.
Enjoy these delicious homemade Motichur Laddus!
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