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Motichoor Laddoo with Paawak Jaggery
- 19 August, 2024
- Paawak Food Products Private Limited
Motichoor Laddoo is one of India’s most beloved sweets, often gracing festivals, weddings, and celebrations. Traditionally made with tiny, fried gram flour pearls (boondi) soaked in sugar syrup, this laddoo is a sweet delight that melts in your mouth. In this recipe, we’re giving the classic Motichoor Laddoo a healthier twist by using Paawak jaggery instead of sugar. The result is a rich, flavorful treat that’s just as delicious but with the added benefits of jaggery. Let’s dive into this recipe and create these delectable Motichoor Laddoos with jaggery!!!
INGREDIENTS:
- 1 Cup besan
- 2 Cups water
- Pinch of salt
- 1/2 tsp elaichi powder
- 2 Cups PAAWAK JAGGERY CUBES
- 1 Cup water for making jaggery syrup
- 1/2 tsp melon seeds
- 2 tbsp ghee
METHOD:
- In a mixing bowl, combine the gram flour & enough water to make a smooth, lump-free batter. The batter should have a pouring consistency, neither too thick nor too thin. Let the batter rest for 10-15 minutes.
- Heat oil in a deep frying pan over medium heat. Gently pour the small portion of batter into the hot oil.
- Fry the boondis until they are just cooked through but not too crispy, as they need to absorb the jaggery syrup later. This should take about 1-2 minutes.
- Remove the boondis from the oil and drain them on a paper towel. Repeat the process with the remaining batter.
- In a saucepan, add PAAWAK JAGGERY CUBES and water. Heat the mixture over medium heat, stirring until the jaggery dissolves completely. Once the jaggery is fully dissolved, add the cardamom powder.
- Bring the syrup to a gentle boil and cook until it reaches a sticky, one-string consistency. You can test this by taking a drop between your fingers and stretching it—it should form a single string. Turn off the heat and let the syrup cool slightly.
- Add the fried boondi to the warm jaggery syrup. Stir gently to ensure that all the boondis are evenly coated with the syrup. Let the mixture sit for 10-15 minutes, allowing the boondi to absorb the syrup and soften.
- Once the boondi mixture has cooled down slightly and the syrup has been absorbed, grease your palms with a little ghee. Take small portions of the mixture and shape them into round laddoos. If the mixture is too dry, you can add a little warm water or melted ghee to help bind the laddoos. Press a melon seeds onto the surface of each laddoo for added texture and flavor.
- Place the Motichoor Laddoos on a plate and let them cool completely. Once cooled, they will firm up slightly.
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