Sweet making recipes

 KESHAR MOTICHUR LADOO



Kesar Motichoor Ladoo is a classic Indian sweet known for its vibrant saffron color, delicate texture, and rich flavor. The name "Motichoor" literally means "crushed pearls," which perfectly describes the tiny, bead-like boondi (fried gram flour droplets) that make up the ladoo. While it may seem daunting to make, with the right technique, you can create these melt-in-your-mouth ladoos at home.

Ingredients

 * For the Boondi:

   * 1 cup besan (gram flour)

   * 1/2 cup + 1 tbsp water (adjust as needed)

   * 1/4 tsp saffron food color or a generous pinch of saffron strands soaked in a tablespoon of warm milk.

   * Oil or ghee for deep frying

 * For the Sugar Syrup:

   * 3/4 cup sugar

   * 1/4 cup water

   * A pinch of saffron strands

   * 1/4 tsp cardamom powder

 * For Garnish and Texture:

   * Chopped pistachios

   * Melon seeds (magaz)

   * 1 tsp ghee

Instructions

1. Prepare the Boondi Batter

In a large bowl, whisk together the besan and water until you have a smooth, lump-free batter. The consistency should be thin but not watery—it should have a pourable, flowing consistency. To get the classic golden color, add the saffron food color or the saffron-infused milk and mix well.

2. Fry the Boondi

Heat the oil or ghee in a deep pan over medium-high heat. To check if the oil is ready, drop a tiny amount of batter in. It should sizzle and rise to the surface slowly without browning too quickly.

Now, hold a perforated ladle (known as a jhara) a few inches above the hot oil. Pour a ladleful of the prepared batter onto the jhara, allowing tiny droplets to fall through the holes into the oil. Do not push the batter through. The droplets will form small, round pearls.

Fry the boondi for about 25-30 seconds. They should remain soft and not get crispy. They should be just cooked through. Use a slotted spoon to remove them from the oil and place them on a paper towel to drain. Repeat the process in small batches until all the batter is used up.

3. Make the Sugar Syrup

In a separate pan, combine the sugar and water for the syrup. Add the saffron strands and bring the mixture to a boil, stirring constantly until the sugar dissolves completely. Continue to cook until the syrup reaches a one-string consistency. To test this, take a small drop of syrup between your thumb and forefinger and pull them apart. A single, thin thread should form.

Turn off the heat and add the cardamom powder.

4. Combine and Shape the Ladoos

Add the fried boondi to the hot sugar syrup and mix well, ensuring all the boondi are coated evenly. Add the chopped nuts and melon seeds at this stage.

Cover the pan with a lid and let the mixture sit for about 20-30 minutes. This allows the boondi to absorb all the sugar syrup and become soft and moist.

Once the mixture has cooled down enough to handle, grease your palms with a little bit of ghee. Take small portions of the boondi mixture and press them firmly into round balls, shaping them into ladoos.

Your Kesar Motichoor Ladoos are now ready to be served. You can store them in an airtight container for a few days.


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