Marwadi Laddu Recipe ( Tiranga Moti Laddu ) Prasad Laddu

Hello Friends,
Namaskar...

I am Sangeeta Agrawal and heartily welcome you at my blog.

# Today I am sharing the recipe of " Marwadi Laddu...

The speciality of this laddu is that ...

# It is made of three colours

# It is made of very little thick sugar syrup.....Without any strand

# It is moist and shiny

# It is not stuffed with mewa...

# It is made of small boondi

# And it is cooked with sugar syrup...For making it more soft and shiny.

# Prep Time....20 minutes

# Cook Time....1 hour

# Serving.....8

# Ingredients For The Marwadi Moti Laddu...

#  For Boondi Batter...

1. Gram flour....300 gram ( besan )
2.  Three Food Colours... Yellow, green and red..( pinch of each colour )
3. Water...150 ml. Or as required for flowing consistency
4. Deshi Ghee for frying Boondi

#  For Sugar Syrup...

1. Sugar...400 gram ( 3 cup )
2. Water...1 cup or 1 inch above to the sugar
3. Melon seeds...50 gram
4. Cardamom powder...1 tea spoon

#  Method Of Making...

1. Firstly, sieve the besan.

2. Then take a large bowl and make the flowing consistency of batter for boondi by adding a little water gradually....So that no lumps could form in it.

3. The batter for boondi should be normal... Neither thick nor thin.

4. Let the batter rest for 15 minutes so that it could take its actual form.

5. As the batter takes rest....Now prepare the sugar syrup..

Place a kadai or pan on the medium high flame...Add sugar and water in it.

6. Let it boil for 5 minutes till the sugar dissolves and becomes sticky.

7. Don't need any strand in the sugar syrup otherwise laddus will become dry in the texture like...
"Moti Boondi Laddu"

8. As the sugar syrup is ready.....Add the melon seeds and cardamom powder in it and off the flame.

9. Then divide the besan batter into 3 parts...by adding pinch of 3 colours...Yellow, green and red.

Yellow colour boondi batter should be double in the proportion of green and red.

10. Now place an another kadai on the high flame with sufficient deshi ghee for frying the boondi..

11. As the ghee heats up at the smoking point...Take a normal kitchen ladle of small holes.
Place it straight high and in the middle of kadai,  so that boondi will get a time to be round in shape by itself.

12. Check the batter by pouring some drops...If the boondi is round...It is perfect
And if the boondi become flat...It means that batter is thin.
So by adding more besan...Adjust the consistency.

13. Just pour some batter over the holed ladle, ( chote ched wala palta or pony ) so that the boondis could not stick to each other.

Pour the batter in the proportion of ghee in the kadai.

14. Fry all the boondi for 2 or 3 minutes in 1 batch till the bubbles in the ghee reduce.

15. Take out the boondi on a napkin paper...If you don't want extra ghee...And immediately transfer in the hot sugar syrup.
You have to wash and wipe your home boondi ladle after frying every batch of boondi.

16. In this way, prepare all the batches of  coloured boondi and transfer in the sugar syrup.

17. Now mix the boondi in the sugar syrup on the medium heat till the whole sugar syrup dissolves in the boondi well.

18. Off the flame and let it cool.

19. Now the mixture is ready for laddu.
As it is luke warm ( gunguna or you can touch by your hands ) 
Just bind the laddu with the help of your hands.

You can bind them very easily...As they are moist in texture.

Let it them open for some time and then transfer in any container.

In this way, Delicious Marwadi laddus are ready to enjoy...

You can make it on any festival....
Specially on "Ganesh Festival"

Note..

1. For making boondi....You can take a 'jhaara' ....from the market.
It is easily available and more comfortable.

Just pour some flowing consistency batter over it and shake it by your hands on the kadai.
You will get round boondi automatically because ..jhara is specially made for making boondi.

2. You can enjoy these laddus upto 1 week even without transferring in the refrigerator.