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MotiChoor Ladoo Technicalities - మోతీచూర్ లడ్డు తయ్యారిలో మెలుకువలు

This is a Video Recipe

Cooking Simplified is Fun @ GayatriVantillu

Gayatri Vantillu | గాయత్రి వంటిల్లు | YouTube India Top Chef 2014

Technical Information

    Motichoor Laddoos!!! We all love eating motichoor laddoos as they are very tasty. If we make them at home the happiness doubles isn’t it? But before making these tasty laddoos we need to understand some technicalities so that it becomes easy to make them at home.

    To make these tasty laddoos we first need to make small sized boondis which are very tiny and to make them we need a special perforated ladle which is known as “Motichoor Boondi Jhara”. In market, we get two different types of motichoor boondi ladles as shown in the movie. When we see them from the front side there won’t be much difference in both the ladles. Just turn the ladles around and observe them. Observe the holes of the first ladle---they are just normal tiny holes. Now observe the holes of the second ladle----they are funnel shaped holes. As the batter passes through this funnel shaped holes and fall in oil we get tinyboondis. To get perfect small sized tiny boondis we need to use a funnel shaped holes boondi jhara or ladle. This is a special perforated ladle which has funnel shaped holes and is particularly used to make motichoor laddoos. Here I have used a ladle whose number is “1”. As the number increases the size of the hole also increases. Ladles with numbers ranging from “0” to “11” are available in the market. To make tiny motichoor boondis I have used “1” number ladle.

    To make motichoor boondi we need a big broad mouthed pan---here I have used an iron pan. When the boondi ladle is held above the pan, the mouth of the pan should be broader than the ladle. When we use a broad pan, the batter dropped from the ladle directly falls into the oil in the pan but not on the edges of the pan. If ladle and pan mouth are of same size as shown in the movie then batter dropped from the ladle also falls on the edges of the pan and gets wasted.

    After dropping the batter from the motichoor boondi ladle, we do not require much time to fry these tiny boondis---before the boondis start changing color we need to remove all the boondis quickly from the hot oil. To remove the boondis from oil in one stretch, we need to have a proper slotted ladle as the boondis are too tiny. A mesh ladle is a right one to remove these tiny boondis from oil. But in market we get mesh ladles which are too big in size (which halwais use).  With one sweep one can easily remove the entire batch of boondi from oil easily using this mesh ladle. But observe that for the pan used to make boondis, the ladle is too big and it would be difficult to handle such a big ladle. For such a big ladle we need a much bigger pan which means more oil to fry boondis---which is not an advisable thing for house hold uses. But we do not get medium sized net ladles in market. But let us explore which are the other ladles which can be used to remove motichoor boondis from oil. We get net ladles in medium size also but the net is not closely woven. So if we use such ladles we can take out motichoorboondis from oil but in two to three batches and not in one sweep as boondis may fall into oil through the wide net. We get smaller size net ladles in market but as their size is too small we can remove boondi with such ladles in four to five or more batches. While removing boondis with small ladle as we have to remove in many batches, there is a possibility of the boondi changing color and becoming crisp in oil. Crisply fried boondi which also changes color is not useful for makingmotichoor boondis. We get another ladle which has reasonably small holes and is medium in size which is sufficient for the pan used here---this is a ladle with which we make normal boondis. Here I have used this medium ladle to remove fried boondis from oil. One can also use the normal slotted ladle which we generally use in homes but we need to remove boondi in many batches and one has to work fast so that boondis do not change color. An ordinary tea strainer also works better when used carefully but the drawback is that the tea strainer has a small handle and it would be difficult to collect boondis from oil with it without burning our hand. Here I have mentioned all possible ladles with their drawbacks and useful properties----sue the one which suites you.

    While making motichoor boondis batter may splatter all around the pan that is the stove and its surrounding area. To clean those batter splatters later would be difficult, so to avoid that cover the stove and its surrounding area with aluminum foil. Cover the remaining portion of the stove with foil, leaving the burner which we would use. Similarly, cover some area near the sides and back portion of the stove also with aluminum foil.  When we heat oil in the pan, the surrounding portion of the stove also would be hot and the gram flour splatters thickens and would be difficult to clean them if not covered with foil. Especially glass stove tops would be very difficult to scrape the thickened splatters and clean the mess. For easy cleaning up of the mess which is created while making boondis it would be wise to cover the area with foil. Place the pan on stove and create a higher platform near the pan which is higher in height than the pan on the stove. Here I have used a small stool and placed a grinding stone above it to create the higher platform---one can use a medium sized stool or any metal container or a metal bucket etc to create higher platform. Place a thick cloth on the grinding stone. Remember that the height of the created platform should be higher than the pan on the stove. Hold the boondi ladle above the pan with the handle resting on the higher platform and observe that there should be enough space so that the ladle does not come in contact with the oil in the pan. Also when that height is maintained, boondi falls right into the oil but not on the edges of the pan.

    Usually laddoos are made using a special variety of gram flour which is slightly coarse---we call it laddoo besan. But laddoo besan is not easily available in all shops. So I have tried this motichoor laddoo using ordinary gram flour which we generally use to make bajias and pakoras at home. Even when this ordinary gram flour I got perfect laddoos- so one need not bother to get laddoo besan to make these laddoos

    I have used refined sunflower oil to make these motichoor laddoos. I used refined oil as it would not smell oily. Any gram flour preparations generally need to befried at high temperature only. Generally laddoos are said to be made with pure ghee---but I feel heating pure ghee to the highest temperature gives an overheated smell. Instead I prefer to add some ghee to the refined oil so that the boondi does not taste oily but gets a ghee flavor. Usually halwais use vanaspatior hydrogenated vegetable oil to make sweets and snacks so that they do not taste oily--- as vanaspati sets at room temperature it also gives a binding to theladdoos.

    For motichoor boondi, prepare a thin batter. After dropping batter from boondi ladle into the oil, invert the boondi ladle into a plate and observe it. If batter spreads between the funnel shaped holes that indicates that batter is thick and batter doesn’t spread between holes then batter is mixed in right consistency. If batter is thick it spreads between holes and we get big sized boondis along with some small sized boondis even when we are using a motichoor boondi ladle. If batter is thin it falls straight into the oil as even sized small drops which we call motichoor boondi. After dropping batter fry boondi for just a little while and remove them from oil before they start changing color---for this we need to have an appropriate ladle to remove all the boondis in one go. If we delay this process of removingboondi from oil then they may change color to golden and become crisp. Crisp boondi is not useful to make motichoor laddoos. So one need to be very careful to remove the boondis at the right stage and also one need to be fast to remove boondis from oil before they change color.

    After making boondis with the prepared batter, drain the oil from the boondis as far as possible. To remove excess oil from boondis spread them on paper napkin. Again spread the boondi by changing the paper napkins---repeat this process two to three times and remove excess oil.

    If batter is thick we do not get motichoor boondis with motichoor boondi ladle. If batter is thin and mixed to the right consistency we get motichoor boondis with the same ladle but the boondis absorb lot of oil. As we cannot consume that much oil we need to remove that by spreading boondi on paper napkins. Even after removing so much of excess oil from boondis I have observed that while making laddoos oil oozed out of the boondis. So take it for granted that motichoorladdoos would have lot of oil in them---so it is advisable to eat in moderation. The laddoos available in market are made with vanaspati which sets at room temperature---so one cannot easily see it with eyes and as vanaspati is odor less one cannot find out the difference by smelling them---only after eating when the stomach protests one can know that there is something which is causing trouble.

    Kindly wait for the main MotiChoor Laddu recipe to be hosted shortly.I hope I could guide through all the possible failures of making motichoor laddoos at home. Keeping the above said things in mind, make these tasty laddoos without much strain and enjoy the credits received from guests. 

     Enjoy !!!!!!!!!!!!!!