Boondi Laddoo | Motichoor laddoo | Boondi Ladoo | Laddu

Boondi Laddoo is one of the most popular desserts of all time. Boondi laddoo doesn’t need any introduction. It is most common sweet in any occasions, whether it is a celebration or festival. This very delicious sweet made from besan boondi, almonds, pistachio, cardamom powder, saffron, ghee and sugar syrup. It is also known as Motichoor Laddoo.




INGREDIENTS: for 15-18 laddoos

FOR laddoo better:

Besan ................................. 1 Cup
Water ......................... As Needed
Oil ....................................  2 Tbsp.

FOR sugar syrup:

Sugar ................................  1 Cup
Water ................................ Cup

FOR LADdOO:


Cardamom Powder ............  1 Tsp.
Ghee ...............................  3 Tbsp.
Almond Sliced  .................  ¼ cup
Pistachio Broken ….......…  ¼ cup
Saffron .......................  Few Strain
Oil ...........................  (for deep fry)


DIRECTIONS:
  1. Take water and  Sugar in saucepan or vessel and boil on medium- high heat till 220 degrees or it reaches the half threaded stage. Lower the heat to low to keep the syrup warm.
  2. In another vessel take  Besan and add water to make smooth batter pancake like but slightly thicker than dosa batter.  Add 2 tablespoon oil it becomes smoother.
  3. Add frying oil in pan about 1½ inch and heat it on medium-high heat. To check oil is ready, drop a pinch of batter in oil; if it rises immediately without changing color than oil is ready for frying boondi.
  4. To check better,  hold skimmer/boondi jara/Flat ladle with holes 1½ inch above the oil  which is ready in above step over the center of frying pan with one hand and with other hand pour some of the batter onto the skimmer/boondi jara/Flat ladle to cover all of the holes without spilling over the edge of the skimmer/boondi jara/Flat ladle.
  5. If boondi become round than its proper batter.  If it is not or better does not drop right away then add some water into better, stir it and try again.
  6. Note: If you hold the skimmer/boondi jara/Flat ladle higher than 1½ inches above the oil than boondi will not be round.
  7. Now drop enough boodin into the oil so they just cover the surface of the oil in the pan in a single layer.
  8. Fry them until the boondis become light gold in color but not crisp.Lift the boodies with a slotted spoon, let excess oil to drip back into the pan and put them directly into the warm syrup and mix.
  9. Repeat the process of making boondi and adding to the syrup with rest of the batter. You may have to adjust the heat in between making boondis.
  10. After done with all boondis add almond, pistachio, saffron, and cardamom powder into boondi mixture.  Also, add 3 tablespoon ghee to make soft boondi laddoo.
  11. Once boondis are enough to warm to handle then make the small laddoos by scooping up ¼ cup of the boondi mixture into your palm with a spoon.  Gently squeeze the mixture between both palms to shape into a round ball.  You can make larger or smaller laddoo as per your desire.
  12. Put the laddoo in the plate and let it cool to room temperature.  You can keep them in an airtight container for 8-12 days.
  13. Instead of making laddoo you can also enjoy sweet or meethi boondi.


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