Motichoor Laddu / Motichur Laddu

Laddus are considered a very auspicious mithai as they are Lord Ganesh's favourite. In Rajasthan, the most popular kinds are the malai laddu, boondi laddu and motichur laddu. The difference between motichur and boondi laddus is that the boondis in the boondi laddus are larger and are fried till they are slightly brown in colour. Motichur laddus however are made with very small sized boondi, almost like little rice pearls and they are not fried till they darken. Making these laddus is a time consuming process and a little practice is required to perfect them. If you are patient and enjoy the pursuit, you will enjoy making these "pearly laddus".

Motichoor Laddu / Motichur Ladoos

Ingredients

• 1/3 cup milk (doodh)
• 1tblsp pistachios (pista)
• few drops orange (santra) colour
• pure ghee for frying
• 1tblsp raisins (kishmish)
• a pinch baking powder
• 1/2 kg sugar (cheeni)
• 1/2 kg bengal gram flour (besan)

Method

• Sieve gram flour with baking powder so that it mixes well.
• Mix in 2 tblsp of melted ghee and enough water to make a batter of thick consistency.
• Heat up ghee in a kadhai and with a perforated (holes) spoon drop boondis in ghee.
• Rub the batter on the spoon with holes so that small drops of batter drop in oil, simultaneously tap the spoon on the rim of kadhai also.
• Fry boondis till golden brown, remove and keep aside.
• Meanwhile make three string (3 tar ki chashni) consistency sugar syrup mix in colour.
• Put the fried boondis in this syrup, mix in the raisins and cut pistachios.
• When mixture cools down slightly use buttered hands to make laddus.