Motichoor laddu is one of the famous festive treats across India. It is made out of besan flour, sugar, and ghee. The besan flour globules are fried in oil/ghee is then held together with the sugar syrup. Because of tiny coarser granules, it was named "Motichoor" meaning, 'crushed pearls'.
Check out this easy recipe of Motichoor laddu without making Boondis. Try this out for this festive season at your home.
Preparation
Dish: Motichoor laddu
Quantity: 20 pieces
Cooking time:10 minutes
Preparation time:10 minutes
Resting time: 2 hours
Let us now check out the required ingredients.
Ingredients:
Bengal gram dal(channa dal) - 1 cup
Sugar - 1 cup
Ghee - 1 tbsp
Water - 1/3 cup + to soak
Oil - to fry
Food color - a few drops
Cardamom powder - 1/2 tsp
Nuts - as required 
Procedure:
- Wash the dal and soak it for 2 hours.
- Drain the water and grind it coarsely. Make small balls out of it.
- Heat some oil in a pan, and fry the balls for about 1 minute.
- Cool it down for few minutes and grind it coarsely.
- In meantime, take 1 cup of sugar syrup and 1/3 cup of water in a pan.
- Allow it to boil until you get single string consistency.
- Add food coloring and cardamom powder to it.
- Switch off the flame and add the coarsely ground mixture into it and mix well until everything is combined. Allow it to cool down.
- In a tadka pan, add a tbsp of ghee and add the roughly chopped nuts into it.
- Add the heated ghee to the laddu mixture and start moulding the laddus.
- Top it with chopped pistachios and are now ready to serve.
Tips and tricks:
- Do not grind the channa dal and pakoras smoothly, then you might not get the boondhi like texture.
- The consistency of sugar syrup is a must, if it becomes thick your laddu will become hard and if not a single string consistency, you cannot mould the laddu properly, you might get a slurry consistency.
- Adjust the quantity of sugar as per your taste.
- Apply some ghee on your hands before you start to make laddus.
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