Motichoor Laddu

 Try this easy moti laddu for this diwali. I have made this without adding any artificial colours or flavorings. 

Serves : 9 no.s of laddus

Cooking time: 45 minutes

INGREDIENTS:

Channa dal/ bengal gram - 1/2 cup

White sugar - 1/2 cup

Water - 1/4 cup

Saffron strands - 3 to 4 no.s

Cardamom powder - 1/2 teaspoon

Oil - For deep frying.

Ghee - 2 to 3 teaspoons(optional) 

METHOD:

1. Soak channa dal in sufficient water for around 5 to 6 hours. When you take a dal and try to break it with hands, it should break softly. Now, drain all the soaked water, and grind the dal in the mixie without adding any water. You should grind it little coarse, with few dals visible. The grinding should be similar to how you grind for making vada. 

2. Now , heat oil in a pan. Take above prepared dal paste and make small flat vadas in hand, and deep fry them in oil . Allow them to cool completely. Break the vadas in to small pieces. 

3. Then grind them in mixie just for 1 to 2 second, to get a coarse powder as shown in the picture below. Do not grind for too long.

4. Now , in a pan, add 1/2 cup of white sugar and 1/4 cup of water. Once the sugar dissolves completely, the sugar syrup starts to boil.  In 2 minutes, if you touch the sugar syrup , it will be sticky. That will be the correct consistency. Do not wait for  string consistency.  Now, keep the stove in simmer mode and add the saffrons strands and  dal powder which you prepared in step 3. Mix them gently and you can see the mixture thickens. Once all the water absorbed, switch off the stove. Sprinkle some cardamom powder and mix well. Allow the mixture to cool for sometime and start making laddus. 

Note: If you want the ladoos to look moist and shining, add some ghee in the mixture ( 2 to 3 tsp) before making laddu . Also grease your hands with ghee and start making laddu.