Today we are going to share with you the recipe of Motichur laddu to double the celebration of Diwali.
Necessary ingredients :
For Batter: -
Beson: - 200 grams (2 cups)
Water: - 400 mm
Eating red color: 2 pinches
Eating yellow food color: 2 pinches
Ghee: for filtering
For Chasani:
Sugar: 100 grams (1 cup)
Water: 50 mm
Eating red color: 2 pinches
Eating yellow food color: 2 pinches
Rose water: - 5-8 drops
Musk melon seeds: 1 teaspoon
Green caradmom seeds: 10-12
Pistachio: 1 teaspoon
Cashew (Cashew): 4
Method of preparation: Take gram flour in a large bowl and add water in it to make a batter. Then prepare a solution. (By adding a little water to the gram flour, no lams (gilt) will be formed in the quail, then add red and yellow color to it and mix it. (By adding red and yellow color, it turns orange). The slurry has to be prepared just like this. Then place the ghee on the gas and heat the ghee in it. Put a little slurry on the Motichur Bundi jhara and lightly light it with one hand on the other hand. The boondi cooks more It takes more than 10-15 seconds. So here you have to do some herbs. Then filter it out with a tea strainer and filter the whole boondi in the same way. Now we take sugar in another pan here. And add about 50 grams of water to it and make its sauce. When it starts boiling add a pinch of red color and a pinch of yellow color. Then add rose water and mix it. And let it simmer for 2-3 minutes. On fire Prepare linen. And now our sugar syrup is ready, now add boondi to it and mix it. Then add fine pistachios, cashews, cardamom seeds and melon seeds. (Fry the melon grains in some oil. Had taken the ladoo which tastes better) Cook it for 2-3 minutes. Then keep it to cool for 10 minutes. After 10 minutes you will take a little bit of it and make laddus by pressing it lightly. And our laddus are ready. You can decorate it with pistachios or some other dry fruits, and our Motichoor ladoos are ready to serve.
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