Mihidaana or motichoor laddu

Mihidaana or motichoor laddu

Mihidaana or motichoor laddu

making boondia is way too easy than making mihidaana , though they both have the same recipe . Boondia and mihidaana both need special type of instrument, a ladle , kind of perforated spoon to make them . Slotted or perforated spoons that are easily available in the market , can be used for making bondi without any hesitation . But being smaller in size , to make perfect mihidaana is always tough , specialy when you can’t find that special instrument to make that . I have tried so many thing , from colander to grater or even the strainer for the kitchen sink but ended successfully with the tea stariner . 😀 But yes , not only the tea strainer, you need to follow some tricks to make them perfect . 🙂

Ingredients :

For Batter:

1 cup besan/ Benglam gram flour
3/4th cup -1 cup water ( room temperature) + 1 or 2 tbl spoon more ( if needed)
Pinch of baking soda/ powder
Little food color
Little salt

For Sugar Syrup :

1 cup Sugar
1 cup of water
2 green cardamom and a small stick of cinnamon
1 tea spoon ghee ( at the end)

Procedure:

1. Heat oil in a karahi on medium flame . Mihidanas need to be deep fried . In the mean time , start making the sugar syrup with the ingredients mentioned . The sugar syrup must me medium thick . It must not be thin . It must be like that , when you touch the syrup with finger , your finger sticks. But don’t make it too thick that it crystallizes .

2. Make batter with the ingredients mentioned for batter . Don’t add extra 1 or 2 tbl spoon of water unless needed . The batter should be medium thick . It must not be thin or else you won’t have the perfect shape . And if you make it too thick , it won’t pour into the oil through the strainer or spoon . It should be just like the cake batter .

3. When the oil is ready to fry , hold the strainer just 2 inches above the hot oil . If you hold it above this height you won’t get the perfect round mihidaanas . Hold it as near as possible to the oil . Now pour a little amount of batter onto the strainer with a spoon and from the back of the spoon press a little . You will see small balls r dropping in to the oil . It should fall with intervals , then the perfect round shape will come . But if it falls like a line , you won’t have the shape . So little amount of batter one at a time . Must not be thin and press the batter with spoon once at a time gently . Don’t press it too hard , then too much will be poured in the oil ruining the shape . always put little batter on the spoon or strainer otherwise you won’t get the shape . After the first gentle press with the spoon , don’t press any more , rather give small strokes with the spoon on the strainer without touching the batter over it . 🙂

4. Fry the mihidaanas or small bundis until little crispy . Not too much , but yet crispy . remove them from the oil with another spoon . When all the batter is exhausted , all the mihidaanas are fried , take little amount from it to crush into powder . Not too much a little amount . But yet , it is optional .Put the remaining mihidaanas in the hot sugar syrup until they get soft . Remember the syrup should be boiling hot . when you put the boondis , the stove must be turned off , but after adding the boondi turn on the stove and cook the boondis at very low flame for at least 5/6 minutes until the boondis absorbed almost all the syrup and turned very soft .

5. Now while they are hot transfer half of them into the food processor and blend . Just because your sugar syrup is thick, they won’t be blended easily so add little hot , boiling water to blend well . Don’t put too much at a time . Just enough that is needed . If you mistakenly add too much water or it gets too thin , then add the remaining mihidanas with it and blend . that will balance the consistency . Now transfer it to a bowl . Mix with the crushed boondis/ mihidaanas . You may add little maowa too .

6. Grease your hand with oil/ghee and start making laddus . Everyone says to make laddus while they are hot , but what I do , I put the mixture into the deep fridge chamber for 5/ 10 minutes and then I find it easier to shape . When I start doing it while they are hot , they tend to be flat . But after keeping them in the fridge for a while , it is easier to make perfect round shape .. 😀

Notes:

1. The consistency of batter is very important . If it is too thin , that when you put them on the spoon or strainer and it starts falling off , you will never get the perfect round shape . Or if it is too thick that no matter how hard you press the batter with the spoon or hand , it does not fall easily through the spoon or strainer , you won’t get the perfect shape too . It should be medium thick . But not thin at all .

2. Always place the strainer or the spoon as near to the oil as possible for the perfect shape .

3. Don’t put too much batter on the strainer or spoon at a time . That will ruin the shape . Small quantity at a time . Press the batter with spoon once at a time gently . Don’t press it too hard , then too much will be poured in the oil ruining the shape . always put little batter on the spoon or strainer otherwise you won’t get the shape . After the first gentle press with the spoon , don’t press any more , rather give small strokes with the spoon on the strainer without touching the batter over it . 🙂

4. Try to clean the spoon after every batch. That would help smooth flowing.

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5 responses to “Mihidaana or motichoor laddu

  1. All time favorite apu, YUM:)

  2. Thanks for the recipe.
    After half of it processed in the food processor, do we mix the other half with it(the whole bundiis)?

  3. dont we have to ferment the batter for a night

  4. dont we have to ferment the batter for a night….

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