Friday, October 18, 2013

Motichoor Ladoo/ Moti Laddu |Diwali Special Recipes

I really love the moti ladoo from Adyar Anandha bhavan, and usually wonder about the preparation. When I saw this recipe from Jeyashri's blog, I really wanted to give it a try. So last weekend I tried it and it was a huge hit from my family and friends. Even Happy grabbed one of the ladoo, when I was clicking. Captured that lovely moment and planning to show her in the future:) It is one of my best diwali recipes I prepared until now. Without any delay let us learn how to make this yummy and delicious ladoo.

Besan flour/Kadalai maavu - 1 Cup
Rava/Semolina - 1 tblsp
Sugar- 3/4 Cup 
Water - 1 Cup
Rose water - 1 tsp
Cardamom powder - a pinch
Baking soda - a pinch
Orange food color - a pinch
Almonds - 5 to 6(Coarsely powder it)
1. In a wide bowl add the besan flour, rava, baking soda and a half pinch of the orange food color. Mix it well, then add water little by little and form a batter with dosa batter consistency. The batter should not have any lumps. (If the Rava is not fine, pulse it once in the mixie). 
2. In a pan, add the sugar and water, stir it until the sugar gets dissolved. Once the sugar is dissolved, stop stirring and allow it to boil. Boil it until it reaches one string consistency. (The one string is shown in the second image below). Check the points to remember section for more details on one string consistency. Switch off the flame immediately after reaching one string consistency. Then add the remaining half pinch food color and elachi powder. Give a quick stir and keep it aside.
3. To make the Boondhi: Heat oil in a Kadai and you need two perforated ladle (Kannappai). One to make the boondhi and the other to take the boondhi out of the oil. When the oil is hot enough, place one of the ladle on top of the oil and add a spoonful of batter on that ladle. Boondhi's will be falling on the oil and allow it to cook until soft. Don't make it crispier. Take it out of the oil and drain in tissue paper.
4. Again heat the sugar syrup until warm and add the boondhi's to it. Allow it to soak for 10 mins. Boil 2 tbsp of water till it is really hot. Then transfer the boondhi's to a blender and pulse it by adding the hot water
5. Transfer it to a bowl and add the coarsely powdered almonds, rose water to it. Grease your hands with ghee and start making it into lemon sized balls. While making the ladoos will be moist, later it will become hard.
Lovely and yummy ladoos are ready to be served. Prepare and serve it as one of the Diwali sweets.
Points to remember:
  • One string consistency is checked in the following ways: 1. If you dip the ladle inside the sugar syrup and take it out, then the last drop falling off the ladle should form a string like effect. 2.  If you take the sugar syrup between your thumb and index finger it should form a string. 3. You can also check for the easy soft ball consistency,  pour a drop of sugar syrup in water, if it is not dissolved and forms as a loose ball  then it is the correct stage.
  • If you prefer less nutty ladoo, then you can reduce the amount of almonds to 2 or 3. 
Warm Regards,
Happy's Cook - Divya


  1. Fabulous... sent me a box ple......

  2. Super delicious and made very nicely, love these cute little balls...

  3. Wow this looks delicious. Your pictures making it looks very easy :-) lovely

  4. you make it sound so easy, have to try it one day.

  5. so beautifully made .. a keeper recipe for sure

  6. Looks yummy and delicious .... Mine and babs favorite ... :)

  7. I made motichur laddoo last year and even before I could click pics, they were all gone!!! I am gonna make them again when the kids go to school!!!! Nice pics.



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