No Besan, No Deep Fry, No Sugar Syrup Mock Motichoor Ladoo

Mock Motichoor Ladoo Recipe | No Besan, No Deep Fry Motichoor Ladoo with detailed photo and video recipe. An extremely simple and tasty Indian dessert recipe made with bansi rava or daliya. Basically, the thick rava when mixed with sugar and saffron colour gives the same texture and softness as chickpea flour-based pearls or motichoor boondis. It takes only a few minutes to prepare this as it does not have deep frying of boondi pearls and more importantly without the purpose-based boondi strainer.

Mock Motichoor Ladoo Recipe | No Besan, No Deep Fry Motichoor Ladoo with step-by-step photo and video recipe. The traditional way to prepare the motichoor ladoo using small fried balls of besan flour. It is later mixed with sugar syrup and kesar colour and shaped into ball-sized ladoo’s which can be an overwhelming cooking process. Moreover, the fried boondi pearls are made by a skilled chef, but this ladoo recipe can be made by anyone without any constraints.

There are many favourite and popular Indian recipes, snacks and sweets recipes which are so tasty to gulp but carry a complex recipe to prepare. Hence we always go for the store-bought options and serve them with our friends and family. These are generally prepared with artificial colours with large sources of sugar and artificial sweeteners. We wish we had an easy trick for such recipes. Well, look no further, this recipe of motichoor ladoo is one such hack to the traditional one. As matter of fact, I would term this recipe on par with the traditional one if not even better than it. Moreover, without the use of besan or chickpea flour and the deep frying technique, this should be an even healthier recipe. Do try this simple dessert recipe and let me know what you think of it.

Furthermore, some more related and additional tips, suggestions and variants to the mock motichoor ladoo recipe. Firstly, take a not this not normal semolina or rava. This is basically large-grained rava or bansi rava which is popularly known as daliya. Hence do not attempt this with Bombay rava as it may turn rava ladoo. Secondly, I prepared this ladoo with just sugar and no sugar syrup was used. But you may use sugar syrup which should give an even more fine and smooth texture. I skipped it as it can complicate the cooking process. Lastly, to have additional flavours, you may choose to add grated khoya, mawa or even dry fruit mix powder. Also, do not forget to store these in airtight containers for longer shelf life.

Finally, do visit my other related Indian Sweets Recipe Collection with this post of a mock motichoor ladoo recipe. It mainly includes my other related recipes like Coconut Burfi Recipe, Besan Halwa Recipe, Peda Sweet Recipe, Badam Ladoo Recipe, Kalakand Sweet Recipe, Besan Barfi Recipe, Besan Ladoo Recipe, Kaju Katli Recipe, Mohanthal Recipe, Milk Barfi Recipe. Further to these, I would also like to highlight my other related recipe categories like,

• Dessert Recipes
• Snacks Recipes
• Eggless Cakes Recipes

Mock Motichoor Ladoo video recipe:

Recipe Card for Mock Motichoor Ladoo:

How to make No Fry Motichoor Ladoo with step-by-step photo:

1. firstly, in a large kadai heat ½ cup ghee and add 1½ cup wheat rava.
   
2. roast the rava on low flame until it turns aromatic.
   
3. keep roasting until the rava changes colour.
   
4. add in 4 cup hot water and stir continuously.
   
5. further add ¼ tsp saffron food colour and mix until rava absorbs all the water.
   
6. make sure the rava has cooked well.
   
7. now add 1½ cup sugar and ¼ tsp saffron food colour.
   
8. keep stirring until the sugar melts completely.
   
9. cover and simmer for 5 minutes or until the sugar is absorbed well.
   
10. mix until the mixture absorbs all the water and starts to separate the pan.
    
11. cover and allow to cool slightly.
    
12. now add ½ tsp cardamom powder, 2 tbsp cashew, 2 tbsp pistachios and 2 tbsp melon seeds.
    
13. mix well making sure everything is well combined.
    
14. start preparing the ladoo by using a small cup.
    
15. finally, motichoor ladoo is ready to enjoy.
    

Notes:

• firstly, make sure to take wheat rava, as it gives a small pearl-like appearance.
• also, roasting the rava in ghee prevents rava from turning sticky.
• additionally, you can increase the amount of sugar if you prefer sweetness.
• finally, motichoor ladoo recipe tastes great for a week when stored in the refrigerator.

FAQ’s:

What is Motichoor Ladoo?

It is a popular Indian sweet or dessert recipe made of boondi pearls or small fried balls of besan flour, sugar syrup & saffron colour.

What is the main ingredient of Motichoor Ladoo?

The main ingredient of Motichoor Ladoo is besan or chickpea flour and sugar syrup. However, in this recipe, I have used bansi rava or daliya broken wheat as a main ingredient or alternative to the fried boondi pearls.

How to store Motichoor Ladoo?

Motichoor Ladoo should be stored in an airtight container at room temperature. It can also be refrigerated to extend its shelf life.

How long does Motichoor Ladoo last?

Motichoor Ladoo can last for up to a week at room temperature and for up to two weeks in the refrigerator if stored properly in an airtight container.

What is the consistency of the syrup for Motichoor Ladoo?

The syrup for Motichoor Ladoo should have a sticky consistency or also know as one string consistency, not too thick or thin.

Can Motichoor Ladoo be made in advance?

Yes, Motichoor Ladoo can be made in advance and stored in an airtight container for later serving.

Is Motichoor Ladoo gluten-free?

No, Motichoor Ladoo is not gluten-free as both besan (chickpea flour) or broken (used in this recipe) contains gluten.

How to shape Motichoor Ladoo?

To shape Motichoor Ladoo, start with small portions of the mixture. Later, gently press and roll between your hands to form small round balls.