Rocking Diwali Motichoor Laddu #food #cooking #shorts #recipe

Here’s a recipe for Motichur Laddus

Ingredients:

• 1 cup besan (gram flour)
• 1/2 cup water (for batter)
• 1 cup sugar
• 1 cup water (for sugar syrup)
• 1/4 tsp yellow food color (for sugar syrup)
• Ghee or oil for frying
• 2 tbsp ghee (for binding)
• Cashew nuts (kaju) for decoration

Instructions:

1. Prepare the Batter:

• In a mixing bowl, combine besan with 1/2 cup of water to make a smooth, lump-free batter. It should be of pouring consistency, neither too thick nor too thin.

2. Make Pakodas:

• Heat ghee or oil in a deep pan over medium heat.
• Drop small spoonfuls of the batter into the hot oil to make tiny pakodas.
• Fry until just cooked through, keeping them soft. Avoid over-frying, as they need to stay soft for grinding.
• Remove and drain on paper towels.

3. Grind the Pakodas:

• Once the pakodas have cooled, place them in a mixer and pulse briefly to get a coarse crumb-like texture.

4. Prepare the Yellow Sugar Syrup:

• In a pan, combine 1 cup of sugar with 1 cup of water and bring it to a boil.
• Add the yellow food color to the syrup, stirring well to ensure even coloring.
• Let it simmer until it reaches a light sticky consistency, then turn off the heat and keep it warm.

5. Combine the Pakoda Mixture with Sugar Syrup:

• Add the ground pakoda mixture to the warm, yellow-colored sugar syrup, stirring well to coat the pakodas evenly.

6. Shape the Laddus:

• Add 2 tablespoons of ghee to the mixture, which will help in binding and add flavor.
• Let the mixture cool slightly until it’s comfortable to handle.
• Grease your palms with a little ghee, take portions of the mixture, and shape them into round laddus.
• Garnish each laddu with a cashew on top.

Storage:

• Store the laddus in an airtight container for up to a week.

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