The very first time that I tried this ladoo was when I got a hamper for New Year`s , from a client organisation, while I was working with ICICI Bank. The ladoo had tiny little miniscule pearls all held together with the gooeyness of sugar and ghee to make one heavenly ball of niceness! Another time, I tasted these ladoos when my brother in law brought a large pack from Kanpur. This version was redolent with the aroma of ghee and the centre was so smooth and goeey with almost no “boondhis”! My daughter S fell for them and had been pestering me to make them ever since. When I actually started looking for inspiration on the internet, I realised that Tarla Dalal`s version was pretty much standard and all other version were inspired by hers. As we do not have the fine Boondhi Ladle that is required for this version, Vah Chef suggests that you sprinkle some hot water so as to crumble it down and then shape them in to ladoos. This version is much more forgiving than the Traditional Boondhi ladoo which requires a certain discipline in terms of temperature of the sugar syrup, consistency of the syrup and of course fashioning the ladoos ! Try Motichur Ladoos this Diwali and you`ll love it!
For the Boondhi Batter:
1 1/2 Cup of Besan sifted.
1 1/2 Tbsp FIne Rava sifted.
A pinch of Baking Soda.
A pinch of orange food colour.
For the Sugar Syrup:
1 1/4 Cup Sugar.
1 1/2 Cup Water.
A pinch of orange food color.
1 Tsp Cardamom Powder.
For the Garnish:
- In a dry bowl combine the sifted besan, rava, baking powder and the orange food colour and add about a cup of water to get the desired consistency.
- The batter should not be runny or too tight. Set aside.
- For the sugar syrup add sugar and water to a heavy bottomed pan and allow to boil. When it comes to a boil, keep an eye on it stirring every few minutes until it reaches one string consistency.
- TO check for ONE STRING consistency, if the syrup between your index finger and thumb stretches to form a string, you`ve reached the desired consistency.
- Add rose essence, almond slivers and cardamom powder and mix it in. Keep aside.
- Start making the boondhis by pouring a ladle full of the boondhi batter on to a perforated ladle and press it in to the hot oil.
- Keep the flame high and make sure to remove the fried boondhi balls before they get too crisp. IF the balls become crisp, then it alters the texture of the motichur ladoos.
- Dunk them all in to the warm sugar syrup and mix it well to coat the boondhi balls.
- Wipe the base of the perforated ladle once its been used to make the boondhis and then re-use.
- Continue and complete all the boondhis and then add this to the warm sugar syrup and mix well.
ASSEMBLING THE LADOOS:
- Boil about 3 tbsp of water in a sauce pan and keep it hot.
- By now the boondhis would have absorbed all the sugar syrup and be not too firm.
- Add all the boondhis in to a mixer or food processor , add the boiling water and give it a quick pulse.
- Transfer the crushed boondhis to a plate and start making ladoos.
- Fashion ladoos and garnish with almond slivers.
- Motichur Ladoo is ready and is best eaten warm!
- Happy Deepavali wishes to one and all.