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Bakery style motichoor laddu
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5 from 1 vote

Bakery style ladoo recipe

Easy bakery style ladoo, boondi ladoo without boondi
Prep Time10 mins
Cook Time20 mins
Soaking time4 hrs
Total Time4 hrs 30 mins
Course: Diwali recipes, Sweet
Cuisine: Indian
Keyword: Diwali recipes, sweets
Servings: 10 ladoos
Author: Jeyashri suresh

Ingredients

  • ½ cup chana dal
  • ½ cup sugar
  • 2 tbsp ghee
  • Few cashew nuts
  • Few raisins
  • ½ tsp cardamom powder
  • Oil for deep frying

Instructions

  • Wash and soak the chana dal for 4 hours.
  • Drain the water completely.
  • Grind this into a slightly coarse paste.
  • Do not add any water while grinding.
  • Heat oil in a pan.
  • Make small balls and deep fry in oil.
  • Fry till crisp.
  • Alternatively you can pat this into thin patties and bake this in an oven till crisp.
  • Refer my baked masala vada post for more details on the temperature.
  • Once deep frying is done, take out and drain in a kitchen towel.
  • Allow this to cool completely.
  • Pulse this in batches in a mixie.
  • The dal mixture will be little coarse and dry.
  • Meanwhile in a pan add ghee and add the cashew nuts.
  • When it is slightly roasted, add the raisins.
  • Fry this till they fluff up and the cashew nuts become golden brown.
  • Take out and keep this aside.
  • In the same pan add the ground chana dal mixture.
  • Cook in a medium low flame for 2 minutes.
  • Keep this aside.
  • In a pan add the sugar and add ¼ cup of water.
  • Let this boil and come to one string consistency.
  • Now add the chana dal mixture and mix well.
  • Switch off the flame.
  • Add the cardamom powder and roasted cashew nuts and raisins.
  • Mix well and allow this to become warm.
  • Take small portions and make ladoos.
  • Juicy bakery style ladoos are ready.

Video

Notes

1. Instead of deep frying the ground chana dal, you can make thin patties and bake this too.
2. I have tried cooking this in a pan, like how we do for paruppu usili, but the raw smell of the chana dal was there in the ladoos.
3. This bakery style no boondi ladoo stays good for a week in the refrigerator.