How Many Calories In One Motichoor Ladoo?

Motichoor Laddoo. Serving Size: 1 laddoo.140 Cal.44% 16g Carbs.50% 8g Fat.6% 2g Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals How does this food fit into your daily goals? Calorie Goal 1860 Cal.140/2000Cal left. Fitness Goals: Heart Healthy. Fat 59 g.8/67g left. Sodium 2295 mg.
One Motichoor Ke Ladoo gives 204 calories, Out of which carbohydrates comprise 98 calories, proteins account for 15 csalories and remaining calories come from fat which is 91 calories. One Motichoor Ke Ladoo provides about 10 percent of the total daily calorie requirement of a standard adult diet of 2,000 calorie.

Click here to view, Motichoor Ke Ladoo recipe | motichoor ladoo recipe | how to make perfect motichur ladoo | motichoor ke ladoo | For many of us Diwali just seems incomplete without motichoor ke ladoo ! Indian mithai reinforces the mood of festivity. However, many think it is very difficult to make and buy motichoor ke ladoo from outside.

Try this foolproof recipe of perfect motichoor ladoo at home. Just follow the exact proportions and you will get the perfect motichur Ladoo, with the rich taste of besan and irresistible aroma of cardamom and saffron. motichoor ladoo are very soft and crumbly in texture.

Moti in hindi means pearl and choor means crumbly and hence the name motichoor ladoo, To make motichoor ladoo, we first need to make boondi. For that combine besan, salt, baking powder and orange food colour in a bowl and whisk till smooth. Heat the ghee in a deep non-stick pan and hold the perforated spoon (boondi jhara) over the hot ghee.

Pour a ladle of the batter over it and tap the handle of the perforated spoon so that boondis fall beautifully and easily into the ghee. Don’t use a spoon to push the batter though the Jhara as that will prevent the boondi shape. Cook on a medium flame till they turn light golden brown in colour or till crisp.

• Then proceed to make motichoor ke ladoo,
• For that combine the sugar, lemon juice, orange food colour and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
• Switch off the flame, add the pistachios, melon seeds, saffron strands, cardamom powder and rose essence and mix well.

Switch on the flame, add boondi and cook for 3 minutes. Cool for 10 minutes on a plate, divide into 13 portions and shape them into round ladoos with your greased palms. Keep aside motichoor ke ladoo for 2 to 3 hours, roll again and then serve. Notes and tip s to make the perfect motichur ladoo,1.

The batter is very important and you need to make a pouring consistency batter and keep on mixing so you get a limp free mixture. Don’t forget to use a whisk as this will get you a smooth consistency.2. We have taken a boondi Jhara which is traditionally used but you can also use a regular one but make sure the handle is long enough so that you don’t burn yourself.

We are going to fry the boondi in ghee today.3. Make sure to wash the perforated spoon and wipe it till dry before using it to fry the next batch of boondi as there should be no droplets of water.4. Make sure to blend the boondi to a coarse powder, not too big or small.5.

Adding exactly 1/2 cup of water to create the sugar syrup is important. Melon seeds gives a nice crunch to motichoor ladoo,6. Grease your palms with ghee and roll the motichur ladoo lightly. The crunch of nuts in this Indian mithai makes the experience all the more awesome. Make sure you do not store these motichoor ladoo in the refrigerator because they will harden and the succulent softness will be lost.

Store them in an air-tight container at room temperature and have them within 4 to 5 days. Enjoy motichoor ladoo recipe | how to make perfect motichur ladoo | motichoor ke ladoo | Indian mithai,

How many calories are in a Motichoor Ladoo?

Bikaji Motichoor Ladoo Sweet Gram Balls (1 piece) contains 16g total carbs, 15g net carbs, 8g fat, 2g protein, and 140 calories.

How many calories does 1 Ladoo have?

One Besan Laddoo gives 307 calories, Out of which carbohydrates comprise 152 calories, proteins account for 32 calories and remaining calories come from fat which is 122 calories. One Besan Laddoo provides about 15 percent of the total daily calorie requirement of a standard adult diet of 2,000 calories.

1. See besan ladoo recipe,
2. Besan Laddoo is one of the most popular mithai in Indian cuisine,
3. It might be known by various names, but this delicious laddoos of spiced and sweetened besan is famous all over the country.
4. When making this, remember that the rich flavour of the laddoo depends on how well you cook the besan.

Under-cooking it will leave behind a raw taste, which will ruin the whole recipe. So, make sure you cook it well. The proportion of ghee and besan is also important as you might end up with a dry or very soft laddoo if it is not done right.

Is ladoo good for weight loss?

From losing weight to anti-ageing, why you should eat more of ‘Til ke laddoos’ Sweets have their own comforting taste during winters. Whether it is biting into a mushy gulab jamun or enjoying the richness of hot gajar ka halwa, winter desserts hold a special place in the culinary world and in our hearts.

1. However, as delectable as the sweets may be, it is important to keep a check on the health metre and make sure that whatever you’re intaking in a substantial quantity is not harming your body.
2. One such dessert that is both tasty and nutritious is Sesame seed laddoos, popularly known as ‘Til ke laddoo’ which is a winter staple.

Here are a few reasons why you should eat a lot of laddoos this winter as advised by Dietician Apoorva Saini of Santoshiarogyam Diet E Clinic and Dr Sakshi Chopra, bariatric nutritionist, Jaypee Hospital. * Weight loss doesn’t always involve going on a hunger strike.

* They are rich in zinc, which promotes collagen building and thus helps in anti-ageing and skin toning.* Sesame is good for post-menopausal women as the phytonutrients in it regulate and balance the hormonal imbalances.* The high anti-oxidant content helps prevent and boosts immunity by eradicating free radicals from the body.* The laddoos are super rich in fibre, which improves blood cholesterol and thus helps control hypertension.* If you’re looking for a healthy fat option, these laddoos are it.* The iron-rich content along with jaggery is beneficial for anaemic women, pregnant women and adolescent girls, according to Dr Chopra.

* Micro-nutrients present in sesame like copper are good for rheumatoid and arthritis. They are also packed with calcium and should be eaten by osteoporosis patients. Though both the black and white sesame seeds have almost the same composition, the black is a tad bit higher in fibre. : From losing weight to anti-ageing, why you should eat more of ‘Til ke laddoos’

Can we eat Motichur Laddu in weight loss?

Can healthy individuals have Motichoor Ke Ladoo ? – No, this is deep fried food and is not healthy for anyone. What is a healthier option to Motichoor Ke Ladoo ? We suggest you try low fat carrot halwa recipe or chana dal barfi recipe, Chana Dal Barfi, Healthy Indian Sweet 8 Pointers to get healthy on a Indian diet 1. Eat healthy and say yes to good home cooked food. Prefer whole grains like oatmeal, quinoa, buckwheat, barley and healthy flours like bajra flour, jowar flour, quinoa flour, wheat flour etc.

Rather than refined ones like maida. Have healthy Indian fats like ghee, coconut, coconut oil in your diet.2. Opt out of junk food, packaged food, deep fried foods, Prefer steamed snacks and other non-fried snacks. Check out some Healthy Indian Snacks, Remember to eat small frequent meals through the day as that will keep you always full and prevent your blood sugar from dropping.

By starving your body through some diet, will not help you one bit. In fact, dieting will make you binge on 2 to 3 meals which is not good.3. Have 4 to 5 servings of vegetables and 2 to 3 servings of fruit is a must. Follow the logic of a vegetable in each main meal of the day and a fruit in-between meals.

Check out a few Healthy Indian Soups and Healthy Indian Salads recipes using this food group.4. Cut down on sugar and salt in your diet and pick honey ( very small amounts) or dates to sweeten your food. Slowly cut the sugar habit as this is not going to happen over night. Sugar is also called white poison.

It is a simple carbohydrate with zero nutritional value. On intake, sugar will cause inflammation of the body which will last for many hours. It will spike your blood sugar level and shut down the fat burning process. This also causes high blood sugar levels in your body.

The development of prediabetes comes from uncontrolled eating sugar and refined food products for many years and the classic symptom is if you have excess belly fat. This leads to diabetes and further onwards to heart attack, high blood pressure, strokes, impotence and kidney damage. Salt and blood pressure.

Apart from stress and obesity, one of the main reasons for high blood pressure is excessive sodium and salt intake. Most people find it difficult to limit the amount of salt in their cooking, thinking it will affect the taste of their favourite dishes.

This is not true. Bajra and jowar are rich in potassium and critical for those with High Blood Pressure as it lessens the impact of sodium. Eating more Potassium Rich Foods will remove more sodium from your body through urine. So include the basic bajra roti and jowar roti in your daily diet to have with Lower Blood Pressure Subzis Recipes,5.

Befriend a few healthy seeds and nuts like chia seeds, flax seeds, sesame seeds, walnuts and almonds.6. Sprouts are called ‘living food’, They are high is most nutrients and easy to digest as well. Let them feature in your meals at least thrice a week.

Also Read : All Benefits about Sprouts,7. Exercise 45 minutes every day, No excuse. You can walk fast, run, do weights, play your favourite sport or go to the gym.8. Sleep early and get up early. Get your body into rhythm and it will function best. Sleep helps your body to recover. One one Motichoor Ke Ladoo is high in 1.

Vitamin B1 : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells.2. Vitamin C : Vitamin C is a great defence against coughs and colds.3. Folic Acid : Folic acid is an essential vitamin required throughout pregnancy.4.

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How many laddu Can we eat in a day?

Why Gond Laddus are good for health One traditional mithai I remember being made at home every winter is Gond laddus. Every winter all of us would have one laddus every day without fail. It was almost like a habit. Today I don’t see too many people make it or have it.

• In fact, most people don’t even know about it.
• That’s a pity because there’s a lot going for it.
• So what exactly is Gond? It is a natural resin – a tasteless, odorless, viscous water-soluble natural gum got from axle wood tree, called ‘dhoy’ in Hindi and ‘Dhaka’ in Sanskrit.
• The tree has many other names – it is called Kothri in Bengali, Gondh in Tamil, Gaundh in Rajasthan and Dink in Marathi.

Gond, besides the laddu form, is also eaten as a panjiri mixture (the ingredients used in both are almost the same. In both these recipes, gondh is mixed with whole wheat flour, sugar, ghee and nuts (usually cashews, almonds and raisins), sugar and cardamom. These laddus strengthen and nourish the bone tissues as it is rich in calcium, magnesium and also delivers some protein. (Photo: Youtube) Ayurveda has always recognised the wonderful medicinal uses and health benefits of gond laddu: They are a warming food, so they provide warmth internally to the body during dipping temperatures.

• These laddus strengthen and nourish the bone tissues as it is rich in calcium, magnesium and also delivers some protein.
• They help in lubricating the joints and reduce back pain along with other joints pain.
• That is why it is given to pregnant women to nourish them, help them develop strong bones and to prevent back pain.

Gondh laddus are rich in fat and fibre and calories and are thus given to lactating mothers to build their immunity, to meet the extra calories needed by a new mother while she’s breastfeeding the new-born, and to speed up recovery and provide her with vital nutrients to regain her strength after delivering a child.

Gondh is also said to increase the production of breast milk. Although there is no clear research proving this claim but the benefit of this wonderful natural gum for lactating mothers is apparent. These laddu’s build our immunity against cold and seasonal viruses and keep us safe from winter illnesses.

As they are usually made with very nutrient dense ingredients like gond, whole wheat flour, ghee and nuts, they are a perfect energy giving food for children. And of course, they help maintain and promote stamina, strength and stability of the body for adults too. Gond laddu’s build our immunity against cold and seasonal viruses and keep us safe from winter illnesses. (Photo: Youtube) Since gond is a heat producing food, it is best had during winter months. Also as they are made with nuts and loads of ghee they tend to be rich in calories – one single laddu has more than 200 calories so have in moderation.

• Pregnant ladies too should not have more than one a day (as it is heat producing).
• My suggestion is to eat one to two gond ke laddu every morning/bedtime with milk and if you are counting calories restrict to one, but definitely have it during winter months.
• Eating gond ke laddu and many such old traditions confuse the new-age people.

But there is a lot of wisdom hidden in age-old traditions and must be followed. Of course, modifications can be made. For example sugar can be replaced with jaggery or maple syrup, which will add even more benefits to the laddu due to their mineral and antioxidant profile.

1. If you don’t fancy sweets, you can even mix gond with other herbs like methi dana, sauf, black pepper, till seeds and ajwain and relish namkeen laddus.
2. There are any major side effects, but excessive intake may cause mild abdominal discomfort.
3. Also, it’s advisable if you are taking gond (in any form) you should drink plenty of water to keep the stomach humming along.

Finally, don’t confuse gond with gond katira (Tragacanth Gum), both are different in fact they have opposite effects, gond is heat producing whereas gond katira cools the body. : Why Gond Laddus are good for health

How many ladoos can you eat in a day?

A significant quantity of one to two Motichur laddus can be consumed by all age groups.

What is the difference between boondi ladoo and motichoor Ladoo?

Difference between Motichoor ladoo and Boondi ladoo – The major difference between Boondi ladoo and motichoor ladoo is the size of the tiny boondi or fried gram flour balls. Boondi ladoo has the gram flour balls bigger in size and motichoor ladoo has smaller ones.

1. Both the ladoo are made from gram flour or besan batter.
2. The batter is poured through a ladle or sieve with perforations and these give rise to round shaped droplets, called as boondi (derived from the word ‘boond’ in Hindi which means water droplets).
3. There are two types of boondi ladoo.
4. One is a soft textured one and the other is a crisp hard one.

Both these ladoo varieties have some variations in the method, thus yielding different textures. Making motichoor ke ladoo is easy but time-consuming. I already know the process as I have seen Halwais (traditional sweet makers) preparing the ladoo a couple of times.

1. I have a photographic memory so I still remember the whole process in my mind.
2. But for finer details and points, I asked my mother-in-law and referred to Lavi’s post Here,
3. The whole process of making the motichur laddu took a lot of time and in between, it started becoming dark.
4. By the time, I was finished, it was already dark.

The laddu were so good, we could not resist having them. So after some ladoo were over, I took the photos the next day of the remaining laddu. Again next day, with a lot of things happening during the festive occasion, I ended up taking the final photos just before sunset.

1. Hence the final photos have not come out well.
2. Thus, I was not sure of adding these motichur laddu recipe on the blog.
3. Two days back, my husband bought some motichur ladoo from a famous mithai shop nearby and asked me to taste it and compare with the ones I had made.
4. We came to a conclusion that the homemade motichur laddu were much superior in taste, texture and flavor than the mithai shop ones.

I don’t want to boast but that was our genuine feeling. The laddu made at home were more softer and tasty. So my husband told me, don’t deprive your readers from this delicious motichur laddu recipe. What hubby said, made sense and so I am adding the motichoor ladoo recipe post.

Can Motichur Ladoo be refrigerated?

Making motichoor ladoo –

• For collecting the fried boondi use a large slotted spoon/jhara. Drain the oil very well after removing the boondi and then add them directly to the sugar syrup. Also note that the sugar syrup should be hot.
• If the sugar syrup is not hot, then just heat it. In case, the sugar syrup crystallizes, then reheat again mixing 1 to 2 tablespoons water. No need to bother about the tailed or flat boondis as we will be pulsing them in the blender later.
• Make all the boondis like this and keep on adding them immediately to the sugar syrup. Stir and mix well. The boondis should get softened in the sugar syrup.
• In a blender or mixer add the boondi and the sugar syrup. Add 1 tablespoon of hot water and pulse the boondi mixture for a few times to get a smaller shape.
• Don’t pulse too much otherwise you won’t be able to shape the motichur laddu. The amount of water to be added depends on the texture of the boondis.
• If the boondis are a bit crisp, then add 1 or 2 tablespoons more of the hot water. The boondis absorb the hot water and remain soft and moist.
• Add the magaz/melon seeds and black cardamom seeds. Mix well.
• Apply some oil or ghee on your palms and shape the motichoor ladoo. The mixture would be warm when preparing the laddu. On cooling they become firm.
• You can garnish the motichoor ladoo with melon seeds/magaz or raisins. These motichur ladoo can also be refrigerated since they are not made from ghee. If you fry them in ghee then the ghee will solidify on refrigeration.

• Use a finer variety of gram flour and which is in its shelf life. Do not use gram flour that has got rancid.
• Remember to keep the sugar syrup hot by placing the pan over a bowl or pan of hot water.
• Don’t over fry the boondi. They should not become crisp.
• While blending do not pulse too much as the ladoo mixture will become pasty and won’t have the fine boondi in it.
• Fry the boondi in a medium hot oil. If the oil is warm, the boondi will soak more oil and become soggy with it. If the oil is very hot, the boondi will become crisp too soon and get too much browned or burnt.
• For a vegan motichoor laddu, use a neutral flavored oil to spread on your palms while shaping ladoo.
• The recipe can be scaled easily to make a small or large batch of motichur laddu.

Nutrition Facts Motichur Laddu (Motichoor ke Ladoo) Amount Per Serving Calories 173 Calories from Fat 54 % Daily Value* Fat 6g 9% Saturated Fat 1g 6% Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 3mg 1% Sodium 10mg 0% Potassium 112mg 3% Carbohydrates 27g 9% Fiber 1g 4% Sugar 21g 23% Protein 3g 6% Vitamin A 5IU 0% Vitamin B1 (Thiamine) 1mg 67% Vitamin B2 (Riboflavin) 1mg 59% Vitamin B3 (Niacin) 1mg 5% Vitamin B6 1mg 50% Vitamin C 1mg 1% Vitamin E 2mg 13% Vitamin K 1µg 1% Calcium 10mg 1% Vitamin B9 (Folate) 52µg 13% Iron 1mg 6% Magnesium 22mg 6% Phosphorus 39mg 4% Zinc 1mg 7% * Percent Daily Values are based on a 2000 calorie diet.

What is the use of Motichur laddu in Hinduism?

Difference between Motichoor ladoo and Boondi ladoo – The major difference between Boondi ladoo and motichoor ladoo is the size of the tiny boondi or fried gram flour balls. Boondi ladoo has the gram flour balls bigger in size and motichoor ladoo has smaller ones.

1. Both the ladoo are made from gram flour or besan batter.
2. The batter is poured through a ladle or sieve with perforations and these give rise to round shaped droplets, called as boondi (derived from the word ‘boond’ in Hindi which means water droplets).
3. There are two types of boondi ladoo.
4. One is a soft textured one and the other is a crisp hard one.

Both these ladoo varieties have some variations in the method, thus yielding different textures. Making motichoor ke ladoo is easy but time-consuming. I already know the process as I have seen Halwais (traditional sweet makers) preparing the ladoo a couple of times.

1. I have a photographic memory so I still remember the whole process in my mind.
2. But for finer details and points, I asked my mother-in-law and referred to Lavi’s post Here,
3. The whole process of making the motichur laddu took a lot of time and in between, it started becoming dark.
4. By the time, I was finished, it was already dark.

The laddu were so good, we could not resist having them. So after some ladoo were over, I took the photos the next day of the remaining laddu. Again next day, with a lot of things happening during the festive occasion, I ended up taking the final photos just before sunset.

Hence the final photos have not come out well. Thus, I was not sure of adding these motichur laddu recipe on the blog. Two days back, my husband bought some motichur ladoo from a famous mithai shop nearby and asked me to taste it and compare with the ones I had made. We came to a conclusion that the homemade motichur laddu were much superior in taste, texture and flavor than the mithai shop ones.

I don’t want to boast but that was our genuine feeling. The laddu made at home were more softer and tasty. So my husband told me, don’t deprive your readers from this delicious motichur laddu recipe. What hubby said, made sense and so I am adding the motichoor ladoo recipe post.

How many calories are in a besan laddoo?

Is Besan Laddoo healthy? – No, besan laddoo is not healthy. Made from besan, ghee, sugar, almonds and a bit of elaichi. Let’s understand the ingredients. What’s good. Besan : Besan has more good fat than whole wheat flour and also higher protein content.

Rich in complex carbohydrates and with a low glycemic index, besan is good for diabetics too. Besan is high in Folate or folic acid, which is important for rapid growth and multiplication of red blood cells and white blood cells (WBC) in the bone marrow. Rich in complex carbohydrates and with a low glycemic index, besan is good for diabetics too.

एक मोतीचूर/बूंदी के लड्डू से कितनी कैलोरी मिलती हैं/how many calories,fat,protein in 1 boondi laddu

See detailed benefits of besan and why it’s good for you. Almonds (badam) : Almonds are rich in B complex vitamins such as Vitamin B1, Thiamine, Vitamin B3, Niacin and Folate, Vitamin B9 which plays an important role in the brain development. Almonds b alances your cholesterol levels.

almonds have a very low glycemic index and good for diabetics. See all 13 super health benefits of almonds, What’s the problem with Besan Laddoo? Sugar : Sugar is also called white poison. It is a simple carbohydrate with zero nutritional value. On intake, sugar will cause inflammtion of the body which will last for many hours.

It will spike your blood sugar level and shut down the fat burning process. To live a healthy life, try and cut sugar which from your diet. It requires a slow and deliberate attempt to do it. Find hidden sugar in packaged foods and drinks and stop having those products.

• Did you know that a can of your favourite soft drink is estimated to have 1/2 cup of sugar.
• Ghee : 1 cup of ghee used to make ladoos.
• That’s too much fat.
• Can diabetics, heart patients and over weight individuals have besan laddoo? No, besan ladoo has too much fat.
• This will cause chaos in your body.
• Can healthy individuals have besan ladoo ? Sadly, even if you are healthy, best is to stay clear of this ladoo.

Last resort, eat one besan ladoo and thats it. We are trying to show a healthy way of living, so you get our point. What is a healthier Indian dessert option ? We suggest you try low fat gajjar halwa recipe which uses dates as a sweetener and low fat milk which works well for diabetics. Oats and Mixed Nuts Ladoo (Healthy Laddu) Besan Laddoo is high in 1. Folic Acid : Folic acid is an essential vitamin required throughout pregnancy.2. Phosphorous : Phosphorous works closely with calcium to build bones.3. Vitamin B1 : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells.4.

1. Fiber : Dietary fiber reduce the risk of heart disease, prevent the spike in blood sugar levels and hence super for diabetics.
2. Consume more fruits, vegetables, moong, oats, matki, whole grains.
3. Note : a recipe is deemed high in a Vitamin or mineral if it meets 20% and above the recommended daily allowance based on a 2,000 calorie diet.8 Pointers to Go Healthy and Stay Healthy 1.

Eat healthy and say yes to good home cooked food. Prefer whole grains like oatmeal, quinoa, buckwheat, barley and healthy flours like bajra flour, jowar flour, quinoa flour, wheat flour etc. rather than refined ones like maida.2. Opt out of junk food, packaged food, deep fried foods,

• Prefer steamed snacks and other non-fried snacks.
• Check out some Healthy Indian Snacks,
• Remember to eat small frequent meals through the day as that will keep you always full and prevent your blood sugar from dropping.
• By starving your body through some diet, will not help you one bit.
• In fact, dieting will make you binge on 2 to 3 meals which is not good.3.

Have 4 to 5 servings of vegetables and 2 to 3 servings of fruit is a must. Follow the logic of a vegetable in each main meal of the day and a fruit in-between meals. Check out a few Healthy Indian Soups and Healthy Indian Salads recipes using this food group.4.

Cut down on sugar and salt in your diet and pick honey ( very small amounts) or dates to sweeten your food. Slowly cut the sugar habit as this is not going to happen over night. Sugar is also called white poison. It is a simple carbohydrate with zero nutritional value. On intake, sugar will cause inflammation of the body which will last for many hours.

It will spike your blood sugar level and shut down the fat burning process. This also causes high blood sugar levels in your body. The development of prediabetes comes from uncontrolled eating sugar and refined food products for many years and the classic symptom is if you have excess belly fat.

1. This leads to diabetes and further onwards to heart attack, high blood pressure, strokes, impotence and kidney damage.
2. Salt and blood pressure.
3. Apart from stress and obesity, one of the main reasons for high blood pressure is excessive sodium and salt intake.
4. Most people find it difficult to limit the amount of salt in their cooking, thinking it will affect the taste of their favourite dishes.

This is not true. Bajra and jowar are rich in potassium and critical for those with High Blood Pressure as it lessens the impact of sodium. Eating more Potassium Rich Foods will remove more sodium from your body through urine. So include the basic bajra roti and jowar roti in your daily diet to have with Lower Blood Pressure Subzis Recipes,5.

1. Befriend a few healthy seeds and nuts like chia seeds, flax seeds, sesame seeds, walnuts and almonds.6.
2. Sprouts are called ‘living food’,
3. They are high is most nutrients and easy to digest as well.
4. Let them feature in your meals at least thrice a week.
5. Also Read : All Benefits about Sprouts,7.
6. Exercise 45 minutes every day,

No excuse. You can walk fast, run, do weights, play your favourite sport or go to the gym.8. Sleep early and get up early. Get your body into rhythm and it will function best. Sleep helps your body to recover. How to burn 307 calories that come from one serving of Besan Laddoo? Walking (6 kmph) = 1 hr 32 mins Running (11 kmph) = 31 mins Cycling (30 kmph) = 41 mins Swimming (2 kmph) = 53 mins Note: These values are approximate and calorie burning differs in each individual.

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

What is the difference between boondi ladoo and motichoor Ladoo?

Difference between Motichoor ladoo and Boondi ladoo – The major difference between Boondi ladoo and motichoor ladoo is the size of the tiny boondi or fried gram flour balls. Boondi ladoo has the gram flour balls bigger in size and motichoor ladoo has smaller ones.

Both the ladoo are made from gram flour or besan batter. The batter is poured through a ladle or sieve with perforations and these give rise to round shaped droplets, called as boondi (derived from the word ‘boond’ in Hindi which means water droplets). There are two types of boondi ladoo. One is a soft textured one and the other is a crisp hard one.

Both these ladoo varieties have some variations in the method, thus yielding different textures. Making motichoor ke ladoo is easy but time-consuming. I already know the process as I have seen Halwais (traditional sweet makers) preparing the ladoo a couple of times.

• I have a photographic memory so I still remember the whole process in my mind.
• But for finer details and points, I asked my mother-in-law and referred to Lavi’s post Here,
• The whole process of making the motichur laddu took a lot of time and in between, it started becoming dark.
• By the time, I was finished, it was already dark.

The laddu were so good, we could not resist having them. So after some ladoo were over, I took the photos the next day of the remaining laddu. Again next day, with a lot of things happening during the festive occasion, I ended up taking the final photos just before sunset.

• Hence the final photos have not come out well.
• Thus, I was not sure of adding these motichur laddu recipe on the blog.
• Two days back, my husband bought some motichur ladoo from a famous mithai shop nearby and asked me to taste it and compare with the ones I had made.
• We came to a conclusion that the homemade motichur laddu were much superior in taste, texture and flavor than the mithai shop ones.

I don’t want to boast but that was our genuine feeling. The laddu made at home were more softer and tasty. So my husband told me, don’t deprive your readers from this delicious motichur laddu recipe. What hubby said, made sense and so I am adding the motichoor ladoo recipe post.

Can Motichur Ladoo be refrigerated?

Making motichoor ladoo –

• For collecting the fried boondi use a large slotted spoon/jhara. Drain the oil very well after removing the boondi and then add them directly to the sugar syrup. Also note that the sugar syrup should be hot.
• If the sugar syrup is not hot, then just heat it. In case, the sugar syrup crystallizes, then reheat again mixing 1 to 2 tablespoons water. No need to bother about the tailed or flat boondis as we will be pulsing them in the blender later.
• Make all the boondis like this and keep on adding them immediately to the sugar syrup. Stir and mix well. The boondis should get softened in the sugar syrup.
• In a blender or mixer add the boondi and the sugar syrup. Add 1 tablespoon of hot water and pulse the boondi mixture for a few times to get a smaller shape.
• Don’t pulse too much otherwise you won’t be able to shape the motichur laddu. The amount of water to be added depends on the texture of the boondis.
• If the boondis are a bit crisp, then add 1 or 2 tablespoons more of the hot water. The boondis absorb the hot water and remain soft and moist.
• Add the magaz/melon seeds and black cardamom seeds. Mix well.
• Apply some oil or ghee on your palms and shape the motichoor ladoo. The mixture would be warm when preparing the laddu. On cooling they become firm.
• You can garnish the motichoor ladoo with melon seeds/magaz or raisins. These motichur ladoo can also be refrigerated since they are not made from ghee. If you fry them in ghee then the ghee will solidify on refrigeration.

• Use a finer variety of gram flour and which is in its shelf life. Do not use gram flour that has got rancid.
• Remember to keep the sugar syrup hot by placing the pan over a bowl or pan of hot water.
• Don’t over fry the boondi. They should not become crisp.
• While blending do not pulse too much as the ladoo mixture will become pasty and won’t have the fine boondi in it.
• Fry the boondi in a medium hot oil. If the oil is warm, the boondi will soak more oil and become soggy with it. If the oil is very hot, the boondi will become crisp too soon and get too much browned or burnt.
• For a vegan motichoor laddu, use a neutral flavored oil to spread on your palms while shaping ladoo.
• The recipe can be scaled easily to make a small or large batch of motichur laddu.

Nutrition Facts Motichur Laddu (Motichoor ke Ladoo) Amount Per Serving Calories 173 Calories from Fat 54 % Daily Value* Fat 6g 9% Saturated Fat 1g 6% Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 3mg 1% Sodium 10mg 0% Potassium 112mg 3% Carbohydrates 27g 9% Fiber 1g 4% Sugar 21g 23% Protein 3g 6% Vitamin A 5IU 0% Vitamin B1 (Thiamine) 1mg 67% Vitamin B2 (Riboflavin) 1mg 59% Vitamin B3 (Niacin) 1mg 5% Vitamin B6 1mg 50% Vitamin C 1mg 1% Vitamin E 2mg 13% Vitamin K 1µg 1% Calcium 10mg 1% Vitamin B9 (Folate) 52µg 13% Iron 1mg 6% Magnesium 22mg 6% Phosphorus 39mg 4% Zinc 1mg 7% * Percent Daily Values are based on a 2000 calorie diet.

What is the use of Motichur laddu in Hinduism?

Difference between Motichoor ladoo and Boondi ladoo – The major difference between Boondi ladoo and motichoor ladoo is the size of the tiny boondi or fried gram flour balls. Boondi ladoo has the gram flour balls bigger in size and motichoor ladoo has smaller ones.

Both the ladoo are made from gram flour or besan batter. The batter is poured through a ladle or sieve with perforations and these give rise to round shaped droplets, called as boondi (derived from the word ‘boond’ in Hindi which means water droplets). There are two types of boondi ladoo. One is a soft textured one and the other is a crisp hard one.

Both these ladoo varieties have some variations in the method, thus yielding different textures. Making motichoor ke ladoo is easy but time-consuming. I already know the process as I have seen Halwais (traditional sweet makers) preparing the ladoo a couple of times.

I have a photographic memory so I still remember the whole process in my mind. But for finer details and points, I asked my mother-in-law and referred to Lavi’s post Here, The whole process of making the motichur laddu took a lot of time and in between, it started becoming dark. By the time, I was finished, it was already dark.

The laddu were so good, we could not resist having them. So after some ladoo were over, I took the photos the next day of the remaining laddu. Again next day, with a lot of things happening during the festive occasion, I ended up taking the final photos just before sunset.

• Hence the final photos have not come out well.
• Thus, I was not sure of adding these motichur laddu recipe on the blog.
• Two days back, my husband bought some motichur ladoo from a famous mithai shop nearby and asked me to taste it and compare with the ones I had made.
• We came to a conclusion that the homemade motichur laddu were much superior in taste, texture and flavor than the mithai shop ones.

I don’t want to boast but that was our genuine feeling. The laddu made at home were more softer and tasty. So my husband told me, don’t deprive your readers from this delicious motichur laddu recipe. What hubby said, made sense and so I am adding the motichoor ladoo recipe post.

What is laddu or ladoo?

What is Laddu or Ladoo – The term laddu or ladoo is for sweetened round balls made from flour, sugar and ghee or oil. Some nuts and flavorings are also included. Indian cuisine has a variety of laddu recipes made with unique ingredients and different cooking methods.

Mostly the flours that are using to make laddu are gram flour, semolina (rava), whole wheat flour, various millet flours, lentil flours, rice flour and ingredients like coconut, flattened rice, dry fruits, seeds and nuts. They are usually made for major Indian festivals like Diwali, Ganesh Chaturthi, Raksha Bandhan or for any celebrations like weddings, engagement, birthdays etc and also for religious pooja ceremonies.

Laddu is offered to many Indian gods and goddesses. They are also made specially for Bhagwan Ganesha during the festival of Vinayaka Chaturthi. Many Indian temples offer ladoo as prasad to the devotees. One of the most famous ladoo, we have had as Prashad, are from the Tirupati temple in Andhra Pradesh, India.

Indira Usman