How to make Motichoor Laddoo Recipe - Delicious laddoo can be served for any occasion, a must try.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Gram flour (besan) ( बेसन ) , Sugar ( चीनी )

Cuisine : Uttar Pradesh

Course : Mithais

Motichoor Laddoo

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

For more recipes related to Motichoor Laddoo checkout Motichoor Laddoo , Mysore Pak , Mohanthal , Mohanthaal . You can also find more Mithais recipes like Alutua, Jalebi, Chandrakala, Steamed Sandesh. Or try out these recipes from Uttar Pradesh Cuisine like Low Cal Rajma Galouti Kababs, Gulab Jamun Ki Subzi, Aloo aur Mangodi ki Sabzi, Vrat Ki Pakori.

Motichoor Laddoo Recipe Card

Motichoor Laddoo
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Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Motichoor Laddoo

  • Gram flour (besan) 2 1/2 cups

  • Sugar 1 1/3 cups

  • Milk 1/4 cup

  • Orange colour as required

  • Ghee to deep fry

  • Green cardamom seeds 1 tablespoon

  • Almonds blanched and slivered 10

  • Pistachios blanched and slivered 10

Method

Step 1

Cook sugar with three cups of water to make syrup of one thread consistency. Add milk and when the scum rises to the top, remove it. Add colour as desired and keep the syrup aside.

Step 2

Make a thin batter of besan with three cups of water (pouring consistency). Add colour as desired.

Step 3

Heat sufficient ghee in a kadai. Hold a perforated spoon over the hot ghee, pour a little batter over it and pass the batter through it fast into the kadai to make boondis. Fry for about two to three minutes.

Step 4

Remove the boondis using a slotted spoon, drain thoroughly and put into the syrup. When the boondis have absorbed all the syrup add cardamom seeds and mix gently.

Step 5

Divide into twenty-five portions and shape each into a laddoo.

Step 6

Garnish with slivers of pistachios or almonds. Cool and store.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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