How to Make Perfect Motichur Laddu: Everyone knows the recipe of Motichur Laddu, but often people make some mistakes while making laddus, so that you can easily prepare perfect laddus, which will be very tasty and round in food.
Avoid these Mistakes while Making Motichur Laddu: Motichur’s laddus have special significance in the worship of Ganapati Bappa. It is said that Bappa loves this laddu very much. But while making Motichur Laddu at home, it often happens that it does not get texture and test like confectionery. Sometimes the rash is not rounded properly, sometimes there is no laddus bind. If you are thinking about making Motichur’s laddus for Bappa on Ganesh Chaturthi this time, then avoid these common mistakes while making and make perfect laddus like confectionery.
Do not make these 5 mistakes while making Motichur Laddu
Not making the right batter of gram flour
The real identity of Motichur Laddu is from its small grains. For this, the consistance of the batter matters a lot. If the batter is very thick, then the grains of boondi will become big and hard, and if it is more thin then you will spread in the oil. Always keep the batter light and flower so that when falling from the tin, they become rounded grains.
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Do not keep the temperature of oil or ghee right
The second major mistake of making laddus is the wrong temperature of oil or ghee. If the oil is very hot, then the boondi will quickly cook and become hard and will remain raw from inside. At the same time, if the oil is cold, then Bundi will not be round and will be flattened. For the right texture, always keep the oil on the same temperature on medium heat, so that the rash is made of finely fine pearls.
Not catching the correct string of sugar syrup
Sugar syrup is the most important for the taste and binding of laddus. Often people either make a very thick syrup, which makes the boondi hard, or keep it very thin, so that laddus do not get tied. A wire syrup is perfect for Motichur Laddu. To check it, take a little syrup between the thumb and finger, in which a thin wire is made, then the syrup is correct.
Mistake of putting sugar syrup in hot boondi
Many people in a hurry add to the hot-hot boondi. This causes the boondi to look softened and the texture gets spoiled. Always keep in mind that the boondi becomes light cold and the syrup remains lukewarm, only then mix both. With this, each grain will absorb different sugar syrup.
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Do not tie laddus at the right time
The timing of tying Motichur laddus is also very important. If you start making laddus with a very hot mixture, you can burn your hands and shatter the laddus. At the same time, if it gets colder then the mixture will become hard and will not be tied. Tie a laddus with a little ghee on the hand in a light lukewarm temperature, only then you will get round and perfect texture.