The Sweet Symphony of Allergy-Free Motichur Laddo Recipe: An Indian Delight

Discover the rich world of Motichur Laddo, a star among Indian desserts. These golden delights, cherished for their unique taste and melt-in-your-mouth texture, cater to diverse dietary preferences. Free from wheat, peanuts, tree nuts, dairy, soy, and more, Allergy-Free Motichur Laddo Recipe holds a special place in Indian traditions. Explore its origins in the royal kitchens of the Mughal courts, witnessing its evolution into a beloved sweet enjoyed by people from all walks of life. Join us on a flavorful journey as we delve into the history, guide you on making it at home, and savour the cultural significance of this delightful treat.

This recipe is free from:

• Wheat
• Peanuts
• Tree nuts
• Dairy
• Casein
• Soy
• Egg
• Sesame
• Fish
• Shellfish

Ingredients:

• 1 cup Besan
• 1⁄4 tsp Salt
• Water as needed
• Oil for deep frying
• 3⁄4 cup Sugar
• 1⁄2 cup Water
• 1 tbsp Melon seeds
• 1⁄2 tsp Orange food colour (optional)

Method:

1. In a mixing bowl, combine besan, salt, and water to achieve a free-flowing consistency dough, that is slightly looser than dosa batter.
2. Heat a kadai over medium heat. Spoon the dough into the hot oil, resembling pakodas. Deep fry until golden brown.
3. Transfer the fried dough to a mixer grinder jar and pulse to achieve a coarse, grainy texture.
4. For the sugar syrup, heat sugar and water in a pan until the sugar dissolves. Once boiling, add food colour and cook until a sticky consistency is achieved.
5. Combine the ground laddu base, melon seeds, and syrup. Ensure there are no lumps, and the laddu base is evenly soaked. Turn off the heat, cover, and let it rest for 15-20 minutes until the syrup is absorbed, and the mixture starts to dry.
6. Take a lemon-sized portion of the mixture and roll it into a smooth, even ball.

The blog will delve deeper into the preparation intricacies, offering helpful tips, variations, and serving suggestions, all while keeping it allergen-free and inclusive for all to enjoy.

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