Motichoor Rabri Ladoo Recipe No Jhara
Today we are going to make Boondi special Jodhpuri Rabri Ladoo with an easy method. It is easy to make them and with that you will find their special taste very amazing. These are made like the common Motichoor ladoos but there is a slight difference in the ingredients for making them. So with this easy recipe, you also make special Boondi Jodhpuri Ladoo and enjoy their taste with your family.
Ingredients for Jodhpuri Rabadi Laddu
Gram Flour - 2 cups (250 grams)
Milk - 1.75 cups
Sugar - 2 cups (450 grams)
Cardamom - 7-8, coarsely crushed
Muskmelon Seeds - 1/4 cup (35 grams)
Mawa - 1/2 cup
Ghee to fry - Ghee to fry
Process of making the Batter
In a bowl, add milk little by little to 2 cups of gram flour and mix it while eliminating the lumps. When the lumps are over, add milk to it and make it pouring consistency. Then beat it continuously for 5 minutes. Now cover the batter and keep it for 10 minutes.
Process of making the Chashni
Add 2 cups of sugar and 1.5 cups of water to the pan and cook. Cook it while stirring occasionally till the sugar dissolves. Cook it for 2-3 minutes after the sugar dissolves completely. Check the syrup, it should be sticky. When the syrup is ready, turn off the flame and keep it covered.
Process of making Boondi
Heat ghee in a pan, ghee should be medium hot and flame should be medium. Beat the batter well once. Now take a sieve with small holes, pour a little batter on the sieve and let the boondi drop in the ghee.
Then remove the sieve and fry the boondi. Stirring them occasionally, fry them till they become light golden. After frying, take them out in a soup sieve and keep them on a plate, the extra ghee will come out. Now before making the boondi for the second time, wash the sieve with water and wipe it.
Then pour the batter back on the sieve in the same way and let the boondi drop into the ghee. After frying, put the boondi of the soup sieve in another plate, take them out in the same sieve and keep them in the same plate, so that the extra ghee comes out. Now fry the rest in the same way.
Process of making Ladoo
Keep the sugar syrup on the gas and heat it. Add 7-8 coarsely ground cardamom to the syrup and mix. When the syrup starts boiling, put boondi in it and turn off the flame. Now mix them well and keep them covered for half an hour.
Meanwhile, heat another pan, add ¼ cup of melon seeds and fry on medium flame for 2 minutes while stirring continuously. Take them out on a plate and put ½ cup of mawa in the same pan and fry them on low-medium flame till golden brown while stirring continuously. Then turn off the flame, stir it for a while and let it cool down.
After the time is up, stir the boondi mixed in the syrup once. Then add roasted melon seeds and roasted mawa to it and mix it well. When mixed, apply ghee on your hand, make as big or small laddus as you want and tie the laddus. In this way special Jodhpuri Ladoo of Boondi will be ready, serve them and enjoy their taste.
After drying them for 10-12 hours, they can be filled in any container and kept outside and eaten for 8-10 days. And you can keep it in the fridge and eat it for 15-20 days.
The consistency of the batter should be pouring.
If while frying boondi becomes lumpy, that means the batter has become thick. Add some milk to it and fix it.
If while frying boondi becomes flame, it means the batter is thin. Mix some gram flour in it and fix it.
To make sugar syrup, measure sugar and water and add it. The syrup should become slightly sticky.
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