Today is the 4th day of Diwali #20k17 . I had tried Motichur laddu last Diwali but could not share the recipe as I was held up back then also another reason being it was a detailed post . I had tried a recipe from a popular blog but it failed very badly. Then I came across a recipe from cookingshooking.com which came out perfect. Chef has explained it in detail. I watched the video several times before trying this. We need a lot of practice to make this. 2 volunteers are required to get a good result. I took Amma’s help to make this. I would want to try this again someday. The taste of the laddu enhanced after a day.
Recipe credit : cookingshooking.com
- Take a mixing bowl and add besan, pinch of kesar food colour and 1/4 tsp ghee.
- Add water little by little and make a medium thin batter.
- Rest the batter for 20 minutes.
- After 20 minutes add more water to make a watery batter.
- Heat ghee and make boondis.
- Take a finest holed boondi maker.
- Place a container near the frying pan.
- Keep a cloth above it.
- The height of the container should be couple of inches above the pan.
- Place the boondi maker over the container, add a ladle of batter(take help),and consistently tap down the handle of boondi maker.
- Fry the boondis by adjusting the flame and take it in a colander.
- Don’t overcook the boondis, take it out immediately.
- They are as tiny as mustard seeds.
- Once done with the batter rest it for 15 minutes.
- Take a pan and add 180g of sugar and 90ml of water.
- Add a pinch of kesar food colour, cream of tartar and rose water.
- Heat until the sugar melts and switch over to a very low flame.
- Or else switch off the flame if it heats up more.
- Add the fried boondis in and keep mixing it well.
- Cooking these boondis is a tricky step.
- It must be cooked just right.
- If it is under cooked laddus cannot be formed.
- If it is overcooked it will turn hard.
- So cook it just right until it starts leaving the sides.
- If you have switched off flame switch it on again after 2 minutes and keep on low flame.
- Once it starts leaving the sides, switch off the flame, keep it covered for 5- 6 minutes.
- Take the mixture out on a plate and spread it.
- Add melon seeds and let it cool down completely.
- Grease your hands with ghee and make laddus and set it for 4 – 5 hours.