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Mix well with a ladle. Keep covered and let it sit for 10mins at least for all the syrup to be absorbed. Now add 2 drops of orange food color. Use a whisk to mix it well. Now add little water.
Don’t over fry or make them crisp. When the oil stops sizzling, remove the boondis. Remember to fry the boondi in a medium-hot oil or a moderately hot oil. If the oil is warm, the boondi will soak more oil, getting loaded and soggy with it. I don’t want to boast but that was our genuine feeling. The whole process of making the motichur laddu took a lot of time and in between, it started becoming dark.
Motichoor Ladoo Parfait (Indian Fusion Dessert) - Aromatic …
The amount of water to be added depends on the quality of the gram flour. So you can add more or less than, what is mentioned in the recipe. Making motichoor ke ladoo is easy but time-consuming. I already know the process as I have seen Halwais preparing the ladoo a couple of times. I have a photographic memory so I still remember the whole process in my mind.
Who wants the tiny pearl-like shapes exactly like shop one. After all, when it comes to festival day vibes, the taste takes the center stage than fancying. After 30 minutes, the batter will puff up and thicken up after resting. So check the batter consistency before frying the boondi. If after resting, the batter has thickened too much add a little water to thin it. We need pourable consistency water.
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Once done, place the boondi on a tissue paper to remove excess oil. Heat oil in another frying pan to deep fry the boondis. Keep two ladles readily available. One to pour the batter through and another to collect the fried boondis.
No need to bother about the tailed or flat boondis as we will be pulsing them in the blender later. Also, note that the sugar syrup should be hot. No need to bother about the flat or tailed boondis as we will be pulsing them in the blender later. It should be a flowing batter as shown below. And few drops of orange food color.Finally add lemon juice. And few drops of orange food color.
Motichoor Laddoo Recipe - The Times Group
Your left hand must be quick to shake the mold, while you pour with your right hand. If you want to know how to make delicious motichoor ladoo at home then you are at right place. Motichoor Ladoo is a favourite Indian sweet/mithai commonly served as a prasad in India. Motichoor Ladoo is a round-shaped sweets originating from the Indian subcontinent. Use a sieve to drip the besan batter into the ghee.
Most of these equipments can be easily found in an Indian kitchen. Grease your hands with a little ghee and start shaping the ladoos. Place them in an open tray and garnish with some crushed nuts and indulge in the goodness. Once all the boondis are fried, take a tbsp of the boondi and just pulse it in mixie once or twice , set aside. Now take your boondi ladle.
Always make sure that you drain fried boondis on a lined paper to take out to get rid of excess oil/ghee. Fry the boondi till they become golden. It would only take about a minute to fry 1 batch of perfect boondis. Don’t over-fry boondis.
Add a pinch of baking soda. Baking soda gives a puffy light texture to the boondis. In a small tadka pan, heat a tbsp of ghee and fry two tbsp of cashews plus raisins. Right consistency of batter plays an important role in making perfect boondi.
You can make it by poking tiny holes in the base of tin with a simple toothpick. You can see the video on this page for reference. Transfer the mixture on a plate, and allow it to cool slightly for 10 minutes. Combine all the ingredients in a deep bowl and mix well using a whisk till smooth. The person holding the jhara has to start tapping on the ladle as soon as the other person pours the batter. Motichoor ladoo are made with gram flour or besan as we call it.
Make sure the batter is neither too thick nor too thin. Add water little by little to make a thick batter and lump free smooth batter. Some store-bought laddo have melon seeds in it.
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