I wanted to share a classic sweet recipe in the blog before Raksha Bandhan. But sometimes things become so out of control that time flies in front of your eyes and you just sit and watch it sliding away in helpless horror. Well, in simpler words people call it ” just lazy”. Yes! I was in that state for a while watching time flying away and sitting in denial on the couch thinking and planning about recipes. No matter how much I like cooking but there are times when it doesn’t feel the same. Sometimes you struggle to cook everyday meal for the family. Thank God! for take outs for such days. I realized there are some negative effects of being a “i like cooking Mom”. The family is so used to home cooked food they eschew outside food and expects anything cooked at home. Well, that’s what companionship is all about. Hubby dear, comes in handy on such days with his expertise and cooking repertoire.
In fact i was thinking about sharing his skills too in this podium. May be soon….
Few weeks back my mom asked my son if there is anything he wanted to have from India. Taking few minutes in thinking he had two things in the list. Motichoor Ladoo and Kaju katli.
That makes me realized I make all these fancy desserts and sweets but here my son craving for shudh desi Mithais. I keep a mum all this time but on the day of RakshaBandhan I decided to surprise my son with one of his favorites (for now, sure not for long). My little vacation helps me to take the task with all joy and excitement. With little research, it was a piece of cake. There are some techniques and patience that makes the recipe easy and delicious.
Motichoor is one of the famous and popular sweet in India. Festivals, weddings any occasion, ladoos mere presence makes it celebratory and special. For me their color itself is so warm and cheerful that can perk up any occasion or a party. I prefer motichoor over bondi ladoo. But that doesn’t make boondi ladoos any less.
I like to share some of my researched tips for better results.
I prefer frying boondis in desi ghee for extra taste and texture. It makes lot of difference in taste. The batter should be of pouring consistency and its always good to try it before frying on perforated spoon. If its not dropping well mix little more water and try again. Fry boondis on medium flame not more than minute and half. Add boondis in warm syrup always. If the boondis are not small for motichoor pulse it once in a blender.
- 2 cups Besan (Gram Flour)
- 2 tbsp. Sooji (Semolina) fine
- 1 tbsp. Desi Ghee
- Orange Color - according to preference
- 2 cups Sugar
- 1 cup Water
- 1 tsp. Lemon Juice
- 1 tsp. Cardamom Powder
- 1 tsp. Rose Water
- ¾ Cup Melon Seeds, roasted
- Silvered Pistachios for garnishing
- Ghee/Oil to deep fey
- Seive the besan and add sooji, ghee and color.
- Make a thin batter adding water in besan in pouring consistency.
- Cover and keep aside for half an hour.
- Heat sufficient ghee/oil in a skillet.
- Cook suger with 1 cup of water and lemon juice to make syrup of one thread consistency.
- Add cardamom powder, pinch of color, rose water in the syrup and keep aside.
- Make boondis with the help of holding fine perforated spoon over the ghee.
- Pour batter little by little at a time.
- Fry boondis around 50-60 seconds on medium heat.
- Warm the sugar syrup and add boondis and melon seeds.
- Mix it well and keep aside for few minutes.
- Make ladoos and garnish with pistachios.
- Celebrate and enjoy the festive time!