Home-made Motichur is a unique variation of the traditional Indian sweet, Motichur Ladoo, Here, moong dal (yellow lentils) is used as the base, lending a slightly different flavor and texture. This version of Motichur has the earthy, rich flavor of moong dal and a softer texture compared to the besan-based one....
Ingredients
Soaking Moong Dal, Batter and Vada
- 1cupMoong dal
- Enough Water to wash and soak
- 1tspTurmeric powder
- Salt to taste
- Oil to deep fry
Moong dal Motichur Ladoo
- 1cupSugar
- 1/4cupMix dryfruits
- 1/2cupWater for sugar syrup
- Food colours like Saffron ( mix red yellow to get orange colour )
- 3tbspGhee ( optional ) or 1 tbsp milk ( optional )
- Pistachio flakes to garnish Motichur Ladoo
How to make Home-made Motichur Ladoo
Soaking Dal to Making Batter for Motichur Ladoo
Wash and soak moong dal in 1 cup water for 15- 20min. Once the moong dal doubles its size , transfer into mixie jar and blend without adding extra water .
Add turmeric and salt and beat the batter using fingers for 5-7 min.
Heat oil and fry into small to medium size balls. Fry till it turns crisp golden yellow in colour. This will take around 6- 7 min to get fried . Cool down the vadas then transfer it to a mixie jar and grind finely without adding water.
Sugar syrup for Moong dal Motichur
In a pan , add sugar with water . The syrup should be string like thing . Quickly add the food color . Here I have combined red and yellow colour to make orange . You can use saffron colour as well.
Add the mixture to the syrup . Mix well . Keep the flame low. If you find the mixture dry you can add 1 tbsp milk or 2-3 tbsp ghee to moisten it.
Switch off the flame. Add Cardamom powder, chopped mix dryfruits of your choice and mix well. Let it rest for sometime till it is safe for you to make Motichur ladoos.
Make ladoos and garnish with pistachio flakes . Moong dal Motichur Ladoo is ready to serve !!!
Tips & Tricks
Moong dal should be soaked before making batter.
Beat the moong dal batter really well to make it soft and fluffy.
Heat oil really well so that the Vada doesn't absorb much oil thereby becoming soggy.
Sugar syrup should be string like consistency before adding the moong dal crumbles.
Recipe by
Ria Pai
(@riapai009)
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