Desi Ghee Moti Choor Ladoo is a special variation of the classic Moti Choor Ladoo, where the traditional ghee (clarified butter) is used instead of regular oil for frying the boondi. This variation adds a rich and distinct flavor to the ladoos.
The process of making Desi Ghee Moti Choor Ladoo is similar to the regular Moti Choor Ladoo. Gram flour batter is prepared by mixing besan with water to achieve a smooth consistency. The batter is then poured through a boondi ladle or skimmer with fine holes, allowing small droplets to fall into hot desi ghee for frying.
The boondi is deep-fried until it becomes crisp and golden in color, absorbing the aromatic flavors of the ghee. After frying, the boondi is removed from the ghee and allowed to cool slightly.
Once the boondi is cooled, it is slightly crushed or ground to break the droplets into smaller pieces, enhancing the texture of the ladoos.
In a separate process, a sugar syrup is prepared by cooking sugar and water to a one-string consistency. The boondi is then mixed into the sugar syrup, allowing it to absorb the sweetness and become soft and pliable.
While the boondi is still warm, it is shaped into small, round ladoo balls using greased hands. The ghee used for frying the boondi imparts its rich flavor and aroma to the ladoos, making them extra indulgent and delightful.
Desi Ghee Moti Choor Ladoo has a melt-in-your-mouth texture and a balanced level of sweetness. The distinct flavor of desi ghee adds a luxurious touch to the ladoos, enhancing their taste and overall experience.
These delightful sweets are often garnished with chopped nuts like almonds, pistachios, or silver varak, further enhancing their visual appeal and adding a delightful crunch.
In summary, Desi Ghee Moti Choor Ladoo is a variation of the classic Moti Choor Ladoo where the boondi is fried in desi ghee, providing a rich and distinct flavor. These indulgent sweets have a melt-in-your-mouth texture and are enjoyed during festive celebrations, adding an extra touch of luxury to the traditional recipe.
