Manmohak motichur ke laddoo made with purti vanaspati

I can’t think of a single Indian who does not relish lip-smacking sweet dishes. Whenever I think of something sweet the mouth-watering Motichur ke laddoo comes in my mind. But there are some interesting facts about this dish that many of us do not know. Let’s have a look at some interesting facts about Motichur ke laddoo followed by its authentic recipe.
Laddoo, in ancient times, was known as Laduka and has its mention in the Mahabharata and Charak Samhita as all of us are familiar with “Bheem Ke Laddoo”. Also, it derives its origin from the ancient town known as Motichur as it is believed that they were prepared there for the first time.
Follow this recipe to prepare healthy and tasty MotiChur Ke Laddoo on the upcoming festive season.

Ingredients:
A. Boondi Batter- 2-cup besan (sieved), ½ teaspoon yellow food color powder and Purti Vanaspati;
B. Sugar Syrup- 500 ml water, 500 gm. sugar, ½ teaspoon lemon juice, crushed green cardamom pods, saffron, and black peppercorns;
C. Others- ½ cup castor sugar and silver varq.

Steps:
1. Pour 500 ml water and 500 gm. sugar in a pan and add crushed green cardamom pods, saffron, and black peppercorns once the sugar is melted.
2. As soon as the syrup becomes thicken to a one string consistency, add lemon juice to clear dirt in sugar and removed the scums with the perforated spoon.
3. Once, done remove it from flame and let it rest at room temperature and your sugar syrup is ready.
4. Next, for boondis, add 2-cups besan and ½ teaspoon yellow food color powder in a bowl and add water to prepare a thick lump free batter.
5. Drop small drops of batter into the hot edible Soyabean oil with a channi and deep-fry until they become golden and then remove them and pour them in sugar syrup.
6. Once, the boondi is completely soaked, remove them and put it in a plate and mash them, by adding some castor sugar, with the palms and mix properly.
7. Once done, start preparing laddoos and garnish them with silver varq and serve your tasty motichur ke laddoo.

NOTE: Add a pinch of salt to your boondi’s batter to make your dish tastier. Also, while pouring the batter into the oil, make sure there is a gap of 4 inches between your pan and spoon.