Boondi Laddoo is a popular Indian sweet made from gram flour batter, since the batter is poured through a ladle or sieve with perforations while frying. these give rise to round shaped droplets, called as boondi (derived from the word ‘boond’ in Hindi which means water droplets). Motichoor laddoos are made the same way, same procedure but the boondi is a very very small pearl-like Moti in motichoor laddoos. It is a bit difficult to get very very small droplet.
Thus I made with a DIY sieve with aluminum foil. Folded four times to make it stiff and punch holes with push pins, it formed funnel-like holes all over.
1 cup besan
Food color (optional)
few Saffron thread
1 cup sugar
1/2 cup water
1 tsp cardamon powder
1 tbsp crushed pistachio or melon seeds (roasted)
- Mix gram flour and water and food color if needed, to make the smooth runny consistency. It should be a little thick than water
- Heat oil in Kadai now hold the sieve on the kadai and pour this gram flour batter on it, the small droplet will fall in the kadai. Fry them for a minute or two and remove immediately. The flame should not be on high. Keep the flame on medium.
- Continue same with the remaining batter.
- Now to make syrup mix sugar and water and boil, once it boils keep checking if it forms a single sticky string when hold and released between your thumb and index finger.
- Shut the flame off and add pistachio or melon seeds, saffron, cardamom powder into it, followed by moti choor into it. Cover till it becomes warm and then make laddoos out of it.
Laddu or laddoo are sphere-shaped sweets originated in the Indian subcontinent and Nepal. Laddus are made of flour, ghee/butter/oil, and sugar, with other ingredients that vary by recipe, like chopped nuts or dried raisins. They are often served at festive or religious occasions Besan laddu is a popular Indian sweet dish made of gram flour (Besan), ghee sugar and dry fruits like raisins, cashews and etc. Besan is roasted in ghee till golden brown appearance with a nutty fragrance. Then sugar is added to it. Dry fruit pieces are also mixed in this mixture optionally. Sweet balls are then made from this mixture. It has a long shelf life. It is often served at festivals, family events and religious occasions in India.
Only to take care while making laddoo is gram flour roasting part. It needs to be roasted till it gives a nutty aroma. It should be roasted on medium to low flame. While making this laddoo patience is a key role, hurrying and turning the flame will cause the flour burn. It almost takes 25 to 30-minutes roast. So be patient till then. Making balls out of it is very easy so the time taken is only roasting. The measurement given makes 6 laddoos, you can double the proportion accordingly. The binding matters only if ghee is in the right proportion. Please note what can happen to go wrong tips below in NOTE.
1 cup besan
1 tsp cardamon powder
1/2 tsp kesar strand
1 tsp warm milk.
1/2 cup powdered sugar (less or till 3/4 cup depending on how sweet you like)
1/3 cup ghee
chopped dry fruits (raisins, chopped cashews)
- Heat nonstick kadai or thick bottom utensil. Add ghee and flour.
- Roast till it gives the nutty aroma and golden brown.
- Mix saffron in warm milk and sit for a minute or two.
- Mix in the roasted flour and roast till the milk evaporate. Followed by raisins and chopped dry fruits, if you want it to add. Roast till raisins size doubles. It almost takes 1 to 2 minute.
- Let it cool.
- When it cools till warm, add sugar and cardamom powder.
- Let it cool, later bind to a ball according to the size you want.
- If binding gets difficult to apply ghee to your hand or add ghee to flour to make it bindable.
- If flour gets runny then add the roasted flour and adjust the sugar accordingly.
- The reason for flour getting runny causes due to finess of flour. If you use laddoo besan, it is a bit rough not powdery so it might happen that even proportion of ghee is right it might lead to runny consistency.