HOW TO MAKE EASY MOTICHOR LADOO RECIPE

HOW TO MAKE EASY MOTICHOR LADOO RECIPE

Motichor laddu is a sweet delicacy that originated in the Indian state of Uttar Pradesh and has since become popular in other parts of India and even in other countries. This round-shaped sweet is made of fine boondi, which are small, fried batter droplets. The boondi is then soaked in sugar syrup and shaped into laddus, which are typically about 2 to 3 inches in diameter.

The name "Mootichoor" is derived from the Hindi words "motichoor," meaning "pearl-like," referring to the round shape of the boondi and the laddus. The texture of Mootichoor laddu is soft and crumbly, and it has a delicate, sweet flavor that is a result of the sugar syrup and the ingredients used in making the batter.

To make Motichor laddu, the batter is made by mixing besan (gram flour), cardamom powder, baking soda, and water. The batter is then poured through a perforated ladle into hot oil, where it forms small, round droplets that are then fried until golden brown. These fried boondi are then soaked in sugar syrup for a few minutes, which makes them soft and sweet.

Once the boondi has been soaked in the syrup, it is then shaped into laddus using the palms of the hands. The process of shaping the laddus is done while the mixture is still warm and requires a bit of skill as the mixture can become difficult to shape if it cools down. Some recipes also call for the addition of ghee, which gives the laddus a rich, buttery flavor and helps bind the mixture together.

Mootichoor laddu is typically served during festivals and special occasions, such as Diwali, Navratri, and weddings. It is also popular as a sweet snack that can be enjoyed at any time of the day. The laddus can be stored for several days in an airtight container and can be re-softened by microwaving for a few seconds or by soaking in warm milk.

 

Servings: 12 Ladoo

Ingredients (1 cup = 250 ML)

for besan batter:

1) One cup of besan

2) One tablespoon of sooji, semolina, or ombay rava

3) Optional sprinkle of baking soda

4) To prepare the batter, add as needed 14 tsp orange food colouring water.

As for boondi:

1) Deep-frying oil

2) Using a fine vegetable grater to make sugar syrup

one cup of sugar

to make sugar syrup:

1.one cup of sugar

2. 1/4 cup water

3 tablespoons of lemon juice

4) 1/4 teaspoon orange food dye

5) 1/2 teaspoon cardamom powder

6) Chop 1 tablespoon cashews.

7) 1 tablespoon chopped almonds

8. 1/4 cup milk

INSTRUCTIONS

Besan batter recipe:

1) Sift besan, bombay rava, and a pinch of baking soda in a large mixing bowl.

2) Add orange food colouring to that and stir roughly.

3) Prepare a smooth, flowing batter by adding the water gradually.

Recipe for boondi preparation:

1.Grab a fine vegetable grater, first.

2.Pour the prepared besan batter.

3. Gently tap, making sure that the besan droplets land in the oil.

4. Remove and drain over a kitchen towel.

Making Sugar Syrup:

1) Place 1 cup of sugar and 1/4 cup of water in a kadai.

2) Combine thoroughly till a single string is formed.

3. Add lemon juice to the sugar syrup now.

4) Add some orange food colouring as well.

5) Add cardamom powder to that and well combine.

6) Next, add the prepared boondi.

7) Combine thoroughly, making careful to completely cover the boondi in sugar syrup.

8) Next, take half of the boondi that has been coated in sugar syrup and grind three to four pulses in a mixi to create coarse powder.

9) Stir in some finely chopped dried fruit.

10) Stir well after adding the milk.

11) use only a little boondi to make the ladoo.

conclusion :

In conclusion, Mootichoor laddu is a traditional sweet that has been enjoyed for generations in India and has since become popular in other parts of the world. Its soft, crumbly texture, delicate sweetness, and round shape make it a popular treat for festivals, special occasions, and as a sweet snack. Whether you are celebrating a festival or just want to treat yourself to something sweet, Mootichoor laddu is sure to be a hit!

  

SOOJI MANPASAND BURFI RECIPE

Suji Manpasand Burfi is a popular Indian sweet delicacy that is enjoyed by people of all ages. It is made from semolina, also known as suji or rava, which is a coarsely ground grain that is commonly used in South Asian cooking. This sweet is also known by other names, such as Sheera Burfi, Rava Burfi, and Semolina Burfi.

To make Suji Manpasand Burfi, the semolina is first roasted in ghee to give it a rich, nutty flavor. This is followed by the addition of sugar, water, and milk to the pan, which are then cooked together until the mixture thickens and turns into a dense, sweet dough. The dough is then shaped into a square or rectangle and allowed to cool. Once it has cooled, the burfi is then cut into small, bite-sized pieces.

The key to making a delicious Suji Manpasand Burfi is to get the right consistency. The mixture should be thick enough to hold its shape once it has been shaped into a square or rectangle, but not so thick that it becomes dry or crumbly. The sugar and milk in the mixture help to make the burfi soft and moist, while the ghee provides a rich, buttery flavor.

Suji Manpasand Burfi is a versatile sweet that can be flavored in many different ways. Some people like to add cardamom powder, saffron, or other spices to the mixture to give it an extra burst of flavor. Others like to add nuts, such as almonds or pistachios, to give the burfi a crunchy texture. There are many variations of this sweet, and each one is unique and delicious in its own way.

This sweet is often served during festivals and special occasions, such as Diwali, Navratri, and weddings. It is also a popular snack that can be enjoyed any time of the day. Suji Manpasand Burfi is easy to make, and it is a great option for those who are looking for a sweet treat that is quick and simple to prepare.

INGREDIENTS:

1) one cup Sooji (Semolina/ Rava)

2) one cup Fresh coconut , grated

3) one cup Milk

4) two cups Sugar

5) 3/4 cup Ghee

6) 1/2 teaspoon Cardamom (Elaichi) Powder

7) one pinch Saffron strands

8) Slivered Almonds (Badam) , (optional), to garnish

SEMOLINA COCONUT FUDGE RECIPE FOR SOOJI MANPASAND BURFI

1) To start preparing the Sooji Manpasand Burfi Recipe, combine the suji, coconut, milk, sugar, ghee, and saffron in a sizable kadai or deep pan with a thick bottom. Set apart for two hours.

2) Use ghee to coat a pan or tray, then set it aside.

3) After two hours, begin cooking the suji mixture on medium-high heat. Stir regularly as it boils.

4) Continue to cook, constantly stirring and scraping the sides.

5) After 15 to 20 minutes, you'll notice that the liquid begins to thicken. Add the powdered, crushed cardamom at this point.

6) After about 35 to 40 minutes, pour the mixture into the prepared pan after it begins to leave the sides of the pan and form a thick dough that resembles fudge.

7) Distribute evenly and adorn with slivered almonds using an oiled spatula (optional).

8) Set aside for cooling. When warm, use a sharp knife to cut into the appropriate shapes.

9) Keep the ingredients in an airtight container and use as needed. In addition to Omapodi Diwali Mixture Recipe and Masala Chai Recipe, serve Sooji Manpasand Burfi Recipe | Semolina Coconut Fudge as a snack.

   conclusion:     

In conclusion, Suji Manpasand Burfi is a delicious and versatile Indian sweet that is enjoyed by people of all ages. It is made from semolina, sugar, milk, and ghee, and it can be flavored and shaped in many different ways. Whether you are celebrating a festival or just want to treat yourself to something sweet, Suji Manpasand Burfi is a great option that is sure to please.