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Ganesh Chaturthi is one the biggest Hindu festivals that is celebrated with great enthusiasm and excitement in the country. With greater joy in the Southern states of India, Ganesh Chaturthi is celebrated for 10 days, beginning by bringing the Ganpati idol home to its visarjan, all the events are accompanied by traditional sweets.
One of the most popularly made Indian sweets on Ganesh Chaturthi is Motichoor Laddoo. The bright orange-coloured sweet simply melts in your mouth and is known to be people’s favourite. But to ace the recipe at home, there are certain tips you should follow to ensure that the texture and the boondi are seamless.
Ingredients
Some of the major ingredients that can make or break your Motichoor laddoo include besan, ghee, sugar, and cardamom powder. To give the sweets a smooth texture, use fine besan. Similarly, opt for desi ghee to give the laddoos a rich flavour. To ensure the sugar dissolves completely, it is best to use powdered or granulated sugar. Lastly, for a subtle flavour, use freshly ground cardamom powder.
Consistency Of The Batter
The consistency of the batter is important to make perfect boondi, which can then be shaped into laddoos. If you fry the boondi with a thicker batter, the boondis will have way too much oil and will not give a pleasant taste. Similarly, if your batter is on the thinner side, the boondis will spread and shaping the laddoos will be tedious. So, before frying, test the consistency by dropping a spoonful of batter in the heated oil.
Frying Boondi
After making the batter, you’ll need a slotted spoon, or boondi jhara that will make tiny droplets of the batter fall into the kadhai. Using the right size of the holes is important to maintain the shape of the boondi. Also while frying, take note of the temperature as you neither want the boondi to over-fry nor remain soft. Do a batch test to know if the temperature is right for frying.
Soaking In Sugar Syrup
After frying the boondi, let them cool a little and then soak them into a sugar syrup. But ensure that the prepared sugar syrup has a thick consistency and is added with saffron and cardamom powder for a subtle flavour. After soaking the boondi, allow them some time to absorb the sweetness uniformly.
Add Flavours And Nuts
Simply making Motichoor laddoo would not be as yummy as your favourite sweet shop. You must add additional flavours like cardamom, saffron, and rose water in warm milk before mixing it with the boondi. To make the sweet more indulgent, you can chop some almonds and pistachios. After making small balls, you can top them off with dried melon seeds.
