In 2016, Ganesha Chaturthi will be celebrated on 5th September 2016.
It is the time when we welcome Lord Ganesha to our home and offer him lots of sweets.
It is a well known fact that Lord Ganesh likes sweets very much, hence any festival dedicated to Lord Ganesha will always be incomplete without offering him special sweet dishes.
Apart from making modaks, Ganesh devotees also make Motichoor Ke Ladoo which are a form of Bundi ke Ladoo.
Laddus are considered a very auspicious mithai as they are Lord Ganesh’s favourite.
It gets the name Motichoor Laddoo (Moti means bead / pearl in Hindi) / Boondi Laddu (drops / droplets are known as Boond in Hindi)
Motichoor Ladoo Recipe for Ganesh Chaturthi :
500 gms of besan (gram flour)
60 ml of milk
500 gms of sugar
500 ml of water
1 tbsp of pistachios (pesta), finely chopped
1 tbsp of cashewnuts (kaju), finely chopped
1 tbsp of raisins (kishmish)
2 tsp of green cardamom (chhoti elaichi) powder
2-3 drops of orange-yellow food colour
Ghee for frying
Take the flour and add 2 tbsp of ghee, food colour, milk and just enough water to form a smooth batter without any lumps. Make a thick batter, if its poring easily and make according adjustments as needed.
Then take a kadhai pour ghee and keep it on medium flame. When the ghee completely heats up then reduce the flame and hold a fine sieve perfectly over the kadhai and pour a spoon of batter on the sieve. Then gently press all the batter through the sieve into the hot ghee such that the batter takes the the shape of small drops of water. Fry it till light golden brown then remove remember that you do not over fry it else it will be too much crispy. At this stage you have tiny boondis.
Prepare sugar syrup by boiling the sugar in water till all the sugar gets dissolved and the syrup is thick (one-thread consistency). Immediately add the boondis into sugar syrup and add cardamom powder, raisins and chopped pistachios & cashewnuts and mix well and keep it aside for 10 – 15 mins to allow the mixture to get slightly cool.
Grease your palms with ghee, shape the syrup soaked boondis into round motichur laddoos by pressing gently but firmly. Allow to cool to room temperature and serve.