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Motichoor Laddu

srividya76's picture
Motichoor Laddu or MANRAJ BHOGAL is a sweet delicacy made from grilled gram flour flakes which are sweetened, mixed with almonds, pressed into balls and fried in ghee.
Ingredients
  Bengal gram flour 1 1⁄2 Cup (24 tbs) (besan)
  Semolina 1 1⁄2 Tablespoon (rawa)
  Sugar 250 Gram (1 1/4 CUPS)
  Milk 1 Tablespoon
  Safforn food color 1 Drop
  Saffron 1 Teaspoon (few strands)
  Almonds 2 Tablespoon, chopped
  Pistachios 2 Tablespoon, chopped
  Cashewnuts 2 Tablespoon, chopped
  Cardamom powder 1 Teaspoon
  Rose water 2 Teaspoon
  Ghee/Butter 1 Cup (16 tbs) (for deep frying)
Directions

FOR THE BOONDI BATTER :-
Combine the gram flour, semolina and approx. 3/4 cup of water and mix well to make a smooth batter and keep it aside.
FOR MAKING SUGAR SYRUP :-
Combine the sugar and milk with 1 1/2 cups of water in a bowl and heat
while stirring continuously till the sugar gets dissolves. Now add the
saffron food colour to the syrup and make a syrup of one string consistency. Keep it warm.
TO MAKE BOONDI :-
Heat ghee or butter in a pan. When hot, hold a perforated spoon (boondi
jhara) over the hot ghee and pour a little boondi batter at a time using a ladle over the perforated spoon.
Spread the batter with the back of a spoon so that the boondi falls into
the ghee. Fry the boondis over a high flame to a light golden color,
taking care to ensure that they are not very crisp.
Now add the boondi's to the warm sugar syrup and mix well so that the
boondi's soak in the syrup well. Wash and dry the perforated spoon
(boondi jhara) every time you pour the boondi batter through it.
Proceed making the boondis with the remaining batter and immerse them in the sugar syrup immediately after frying. Allow the mixture to cool completely.Add 2 tbsps of hot water, saffron, chopped almonds, chopped pistachios,powdered cardamom, rose water and mix them well.
Shape the mixture to make laddus and garnish with edible silver sheets.
Motichoor laddu is ready to be served.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Dessert
Taste: 
Sweet
Feel: 
Rich
Occasion: 
Diwali
Restriction: 
Vegetarian
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
6
Story
This sweetmeat is believed to have originated from Motichur, a small town near Haridwar and popularized by the Saharanpur, Muzaffarnagar region of Uttar Pradesh. The fact that the western Uttar Pradesh belt is the largest producer of cane sugar in the country has helpd develop variants of this laddu - known as khaand ke laddu and guldane ke laddu. Maner, a small town near Patna in Bihar, is also famous for its delicious motichoor laddus. It is a traditional gift at weddings, engagements and births.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 526 Calories from Fat 121

% Daily Value*

Total Fat 14 g22.1%

Saturated Fat 3.3 g16.6%

Trans Fat 0 g

Cholesterol 9 mg3%

Sodium 41.5 mg1.7%

Total Carbohydrates 84 g28.1%

Dietary Fiber 8.2 g32.7%

Sugars 49.1 g

Protein 17 g34.4%

Vitamin A 1.2% Vitamin C 1.9%

Calcium 5.5% Iron 21.7%

*Based on a 2000 Calorie diet

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Motichoor Laddu Recipe