- Posted February 9, 2013 by
This iReport is part of an assignment:
Share your heirloom recipes
A sweet Indian delicacy made from gram flour and baking powder and mixed with dried fruits then pressed into balls and fried in ghee or clarified butter, Mootichoor Laddu is a delicious treat traditionally prepared and served during special celebrations like weddings, birthdays and engagements.
Similar to boondi laddu in composition, motichoor (or motichur) laddu is smaller than boondis, and are as tiny as rice pearls. You need a special perforated spoon or ladle for shaping the dough and dripping the tiny pearls onto the hot oil. You might need a little practice before you get the shape right. Aside from a perforated spoon with very fine holes, you will also need a fine mesh strainer to make it easier to collect the laddus when they are cooked to a golden color.
The fried motichoor laddus are soaked in sugar syrup then formed into balls and garnished with raisins and pistachio flakes. Laddus are often made during the religious occasion of Ganesh Chaturthi and is said to be a favorite of lord Ganesha. They are considered an auspicious mithai and a good offering.
Laddu or laddoo is popular in India, Nepal, Pakistan, Bangladesh and other parts of South Asia. The term laddu comes from the Sanskrit word “ladduka” or “lattika,” which means a small ball. It is believed to have originated from Bihar in the Mithilanchal region during the Chandragupt Maurya time.
To make this recipe for motichoor laddu, use Bengal gram flour or laddu flour, which is coarsely ground whole-wheat flour sold in Indian groceries. Besides weddings and birthdays, laddu is also prepared as a Prasad or religious offering at Hindu temples, particularly in the Tirupati Venkateswara temple, Andhra Pradesh. In some Muslim communities, laddu is considered a traditional Eid dessert. In Maharashtrian cuisine, laddu are prepared and intended as travel provisions.
1/3 cup milk
1/4 cup pistachios, thinly sliced
1 teaspoon orange color
1 cup ghee (clarified butter)
1 tablespoon raisins
½ teaspoon baking powder
2 1/2 cup sugar
2 cup kg Bengal gram flour
3 cup water
In a large bowl mix baking powder and flour. To this add around 1 tablespoon of ghee and enough water in order to get a thick consistency.
In a saucepan heat the remaining ghee and using a perforated spoon (spoon with tiny holes) allow the boondi drops to fall into the hot ghee. Allow it to fry for about 5-8 minutes or until golden yellow. Remove the excess ghee and strain it into a clean plate. Set aside.
To make sugar syrup, add the sugar to the water. Bring to a boil, stirring occasionally. Keep stirring and simmer for about 20 minutes or until the desired consistency is reached. Turn off the heat and add the orange color. Set aside.
Add the fried boondi to the sugar syrup and allow it to settle. Once cooled, rub hands with a little oil or butter and form mixture into laddus (balls). Garnish with thinly sliced pistachios and raisins and serve on a serving tray. Store in an airtight container.