Maharashtrian
Motichur Ladoo
- Duration: 30 minutes + soaking time
- Serves: 8-10 people
Trivia Tadka
Ingredients
- Gram flour (besan) (2 cup)
- Milk (2 cup)
- Desi ghee (2 cup)
- Green cardamom (elaichi), powdered (1 tsp)
- Almond/pistachio (for garnishing)
- Saffron (kesar) (8-10 strands)
- Sugar, for syrup (3 cup)
- Ghee (for frying )
- Water (2 and half cup)
Method
- In a vessel, boil sugar and water till the sugar melts.
- Soak kesar in a tsp of warm milk and keep aside.
- Add milk and kesar milk to the boiling liquid and boil for another 3-4 minutes till froth forms on the top.
- Strain the liquid. Put it back into the vessel and boil again.
- Next, add elaichi powder and mix well. Keep this syrup aside.
- In a bowl, mix besan and milk to make a smoother batter.
- Heat ghee in a frying pan and use a perforated spoon to drop the batter into the ghee in the form of small balls (boondis).
- Fry the boondis till golden brown, remove and keep aside. Repeat for remaining batter.
- Add the fried boondis to the syrup and spread it on a plate.
- Shape laddoos with moist palms once the mixture cools.
- Motichur laddoos are ready!
