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- Duration: 30 minutes + soaking time
- Serves: 8-10 people
Use a finely perforated griddle so that the boondis do not become too big. Big boondis spoil the texture of the laddoo.
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This dish is a must-have during the Ganesh festival, as it is said to be one of the favourite foods of Lord Ganesha and even finds mention in the Ganesha aarti. Made from besan and sugar syrup, it is famous across India.
- 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)
- 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!
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