Motichoor Laddoo Recipe

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world-famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world-renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices retain its entire natural aromas and flavors. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from myriad sources - seasons and celebrations, flora and fauna, personalities, poetry, and color.

Prep Time: 1.30-2 hour

Cook time: 41-50 minutes

Serve: 4

Level Of Cooking: Moderate

Taste: Sweet

Ingredients for Motichoor Laddoo Recipe

• Gram flour (besan) ½ cup + 2 tablespoons (60 grams)

• Sugar 3/4 cup (185 grams)

• A few saffron threads (optional)

• Milk 2 teaspoons

• Oil for deep frying

• Pistachios slivered 5-6

Method

Step 1

Mix together with the gram flour and half a cup plus one tablespoon of water in a large bowl. Whisk well to make a smooth batter of pouring consistency. Pass the mixture through a strainer into another bowl. Add the saffron, mix well and set aside.

Step 2

Cook the sugar with half a cup of water in a deep non-stick pan, stirring till the sugar dissolves. Add the milk, and when the scum rises to the surface, collect it in a ladle and discard. Cook the syrup till it attains a one-string consistency.

Step 3

Heat sufficient oil in a non-stick kadhai on medium heat. Dip a perforated spoon, with small holes, into the batter; shake off the excess batter and tap the spoon on the rim of the Kadai so that small boondi fall into the hot oil. Quickly gather these boondi with another perforated spoon and put them into the sugar syrup. Continue the process with the rest of the batter.

Step 4

Leave the boondi to soak in the sugar syrup for an hour, till soft.

Step 5

Squeeze out the excess sugar syrup and shape them into sixteen lemon-sized laddoos.

Step 6

Serve the laddoo garnished with pistachio slivers. Makes 16 laddoo/400 grams

Nutrition Info

Calories: 977 Kcal

Carbohydrates: 179.7 gm

Protein: 14.6 gm

Fat: 22.1 gm

Other: 0