“Moti” means “Pearl” and “Choor” means to pulse so this Laddu is exceptionally delicious as we are making everything here from scratch. This Laddu is made on almost every occasion,festival,engagement and marriage in India and is loved by all.In some places there is a custom to give giant sized Laddus as a token gift for a marriage invitation as well as a takeaway gift after a marriage.
Here I present a simple recipe which can be made in an hour and which requires no extra preparation or ingredients.After all the best things in life stay simple!
Preparation Time : 1 hour
Makes : 35 medium size Laddus
For the Laddus :
2 1/2 cups besan/gram flour/garbanzo bean flour
500 ml milk
1/2 tsp Cardamom powder
Oil/ghee for frying
The syrup :
2 1/2 cups sugar
1 1/2 cups water
2 tbsp milk
Edible colour of your choice
Chopped Pistachios to decorate (optional)
Prepare the syrup first :
Combine sugar and water in a deep cooking pot and cook on medium heat till the sugar dissolves.Add the 2 tbsp milk and collect and discard the black scum (the impurities in the sugar) which forms on the surface.Add colour (if using) and boil till sticky.Remember that no threads should be formed from the syrup as we do not want crystallization of sugar though we do need a sticky syrup.So take off heat once you see the syrup thickening.
In case the syrup forms a 1 thread consistency add 4 – 5 tbsp water and take off heat.
Make the boondi :
Mix the besan with 1/2 cup milk and beat with a whisk till the flour is amalgamated with the milk.Now add the rest of the milk in small portions and make a thick but runny batter.Keep aside for 30 minutes.
Heat sufficient oil/ghee in a pan and float a drop of the batter on it.When it rises to the surface and starts frying then keep the boondi jhara/zara over the hot oul/ghee and pour the batter over it.
It will fall in pearls over the hot ghee and get quickly fried and crispy.Take the boondis on kitchen paper to drain the excess oil/ghee.
Make boondis out of the prepared batter.
Mixing the ingredients :
After cooling completely,put the boondis into the syrup and mix well.Now take 1 cup of the sweet boondi and pulse coarsely in a mixer.Repeat this process till all the boondi is used up and you get approximately 3 cups of coarsely pulsed and sticky boondi.
Making Laddus :
Grease your hands with ghee and roll into lemon sized Laddus.Refrigerate till firm.Re roll the Laddus for a perfectly round shape and decorate the top with crushed Pistachios!
Serve at room temperature.