MOTICHOOR LADOO (WITHOUT BOONDI)

MOTICHOOR LADOO (WITHOUT BOONDI)

INGREDIENTS:-

Chana dal / bengal gram - 1 1/2 cups

Oil - for deep frying

Ghee / clarified butter - 2 to 3 tbsp

Sugar - 1 1/2 cups

Orange food colour

Almond / cashewnuts / pista sliced - 10 - 12 nos

METHOD:- 

1. Soak chana dal in 4 - 5 cups water for 2 hours.

2. Drain completly and grind to a coarse paste without water to form a coarse crumbly paste.

3. Heat oil. Take 1 tbsp of the paste and flatten it on the palm of your hand like a vada. Gently slide it into the oil. Deep fry them for a few minutes. Do not allow them to get crisp or colour.

4. Once all the vadas have cooled down break them into pieces and blend them into a mixer jar to form a coarse powder. 

5. Pass this through a sieve to get evenly coarse grain. Regrind whatever that remains that does not pass through the sieve and repeat to get evenly coarse grainy powder.

6. Heat ghee in a seperate pan. Add the sieved dal mix into it. Stir fry lightly till all of it is evenly cooked and it changes colour slightly. Reserve

SUGAR SYRUP

7. In a pan mix the sugar with 1/2 cup water. Bring to a boil and cook till it is of 1 string consistency or soft ball stage.

8. Add the orange food colour to it. You may have to add more to get a dark orange colour.

9. Tip in the prepared dal powder and mix it well. You can add any of tbe above dryfruits or a mix of all. I have ground a few to a coarse powder and left some chopped up for the bite.

10. Cover and allow to soak and cool for 1 hour.

11. By now all the moisture will be absorbed by the dal. Divide into portions and shape into laddoo balls.

12. Store them in the fridge for upto 1 week.

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