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Motichur Laddu, jo mithai duniya ki ek prachin aur prasiddh dish hai, ek swadisht aur meetha mithai hai jo besan (gram flour) se bani hoti hai. Yeh laddu bharatiya tyoharon aur khushiyo ke avsar par tayar ki jati hai. Uska lajawaab swad aur mazedar tareeka logo ko khush kar deta hai.
Motichur Laddu ki tayari shuru hoti hai besan aur paani ke mishran se, jisse gaddhe-free batter tayar kiya jata hai. Is batter ko kadhai mein ghee garam karke dala jata hai aur usse chhote-boonde bana kar fry kiya jata hai. Fry hui boondein golden-brown hone tak sek li jati hain aur fir unko tawo se alag rakh diya jata hai.
Alag kadhai mein cheeni aur paani ko milakar garam karte hue chashni tayar ki jati hai. Ismein kesar strands aur elaichi powder milaya jata hai, jo laddu ki mithas aur khushboo ko badhate hain. Fry ki hui boondein thandi chashni mein daali jati hain aur use thoda sa samay tak bhigone diya jata hai.
Thande ho jane par, boondein haath se masalkar ek saath lekar laddu bana liye jate hain. In ladduon ko taza taza kaju aur badam ke tukde se sajaya jata hai, jo laddu ko aur bhi khoobsurat aur swadisht banate hain.
| NO | Samagri (Motichur Laddu recipe Ingredients) |
|---|---|
| 1. | 1 cup besan (gram flour) |
| 2. | 1 cup paani (water) |
| 3. | 1 1/2 cup cheeni (sugar) |
| 4. | 1 chammach ghee (clarified butter) |
| 5. | 1/4 chammach elaichi powder (cardamom powder) |
| 6. | Kuch kesar (saffron) strands |
| 7. | Kuch kaju (cashews) aur badam (almonds), tukde karke |
| 8. | Tel (oil) fry karne ke liye |
| NO | Hindi |
|---|---|
| 1. | Ek bartan mein besan aur paani ko milakar ache se mix karein, taki gaddhe-free batter tayar ho. |
| 2. | Ek kadhai mein tel garam karein aur usmein chammach se besan ka batter daal dein. Chhote-chhote boonde banane ke liye jaise-taise daal dein. |
| 3. | Boonde ko golden-brown hone tak fry karein aur fir unko tawo se nikal kar alag rakh dein. |
| 4. | Alag kadhai mein 1 cup paani aur cheeni ko milakar garam karein, taki cheeni ghul jaaye. |
| 5. | Garam paani-mein-cheeni mein kesar strands aur elaichi powder milayein. |
| 6. | Fry ki hui boondein garam chashni mein daal dein aur use 1-2 ghante tak thanda hone dein. |
| 7. | Thande ho jane par boondein haath se masal kar ek saath lekar motichur laddu bana lein. |
| 8. | Laddu ko taza taza kaju aur badam ke tukde se sajayein. |
Motichur Laddu ka swad mitha aur bhara hota hai. Ismein besan ki khushboo, elaichi aur kesar ke arome aur kaju-badam ke tukde ka crunch milakar ek anokha anubhav pradan karte hain. Yeh laddu tyoharon aur khaas avsaron par banakar khaye jane wale bharatiya mithai ka ek mahatvapurn hissa hai. Motichur Laddu na sirf swadisht, balki uske roop, rang aur aakarshan se bhi dil ko lubhata hai.
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