Desserts/Festive/Other Desserts

Motichoor Laddu

Posted on by Vijaya Venkatesh
Cooks in: 30 Minutes Serves: 4 People

This is my 100th post! So sharing a traditional sweet with a twist! Made it with multi millet flour, gram flour and used palm sugar candy/Panam Kalkandu as a sweetener! The result was absolutely delicious and I assure that you just can't stop with one! Laddus are made during festivals and Pooja days and I offer these laddus and blogging achievement to Lord Shiva on this auspicious day of Shivratri!! 

Ingredients:

  • 1/2 Cup Multi Millet Flour
  • 1/2 Cup Besan/Gram Flour/Kadala Maaavu
  • 2 times 1/4 Cup + 2 Tbsp Water for making the batter
  • A Pinch of Salt
  • 1/8 Tsp Turmeric Powder for Colour
  • 3 Cloves
  • 1/2 Tsp Cardamom Powder
  • 6 Cashew nuts broken into half
  • Oil or Ghee for frying
Syrup:
  • 1/2 Cup Powdered Palm Sugar Candy/panam kalkandu
  • 1/4 Cup Water

Directions:

  1. Mix millet flour, gram flour, salt turmeric powder well.
  2. Make a thick batter of pouring consistency with the water.
  3. In a pan heat oil. Using boondi ladle make boondi. With the help of a tissue paper, remove the excess oil. For this quantity, we get 2 cups of fried boondi.
  4. In a 2 Ltr cooker, add powdered palm sugar candy, 1/4 Cup water and mix thoroughly without any lumps. Close and cook on high for 2 whistles.
  5. Carefully release pressure manually and add the fried boondi. Fry cloves  and add along with the cardamom powder. Mix well.
  6. Leave it for 10 minutes. Let the boondi absorb the sugar syrup. Mix a few times in between.
  7. Transfer 3/4th quantity of the  sweet boondi to the small mixie jar and pulsate  4 times so that they become coarse. Do not run the mixie too long. Just 5 seconds each time is enough.
  8. Transfer it to the rest of the boondi and mix well. Add fried cashews.
  9. Greasing the palm with ghee make laddus.
  10. Store in an air tight container.

Note:

  • Single millet flour can also be used instead of multi millet flour.
  • The water quantity mentioned for the batter may vary depending on the flour. So, add little by little to get a thick pouring consistency.

4 Comments