Thursday 18 August 2016

Motichoor Ladoo

No festival is complete without sweets and last dish in our Rakhi special is Motichoor Ladoo. These melt in your mouth ladoos will be a sure hit with your family. So this festive season ditch the outside mithai and make your own ladoos.  

1 cup Besan flour
A pinch of orange colour or saffron
¼ cup Milk
Sufficient Oil or ghee for frying
1 cup Sugar (according to taste)
2 drops Rose Water
½ teaspoon Cardamom Powder
Dry Fruits of your choice (optional)

·         In a mixing bowl take besan, add colour then add milk and mix well so that no lumps are formed. The mix should not be too thick or thin in consistency
·         Heat oil or ghee in a kadai and then slowly drop the batter over the ladle. Fry the round shape boondi and take out in a plate. Repeat this step for the remaining batter

·         Make the sugar syrup, once it reaches the one string consistency then add rose water and cardamom powder to it and let fried boondi soak in it for a while
·         Now your boondi is ready. Transfer it to the mixer, grind it little bit. No need to grind it into a
smooth paste and then transfer it to a plate

·         Now apply some oil or ghee on your palms and shape it into a Ladoo shape. Garnish with nuts of your choice

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