After a long hiatus, (probably longest I have been absent from the blog) I am back today with a recipe. I know I have a lot of explaining to do, but I will leave that for another day. And even though I am back I am not sure whether the recipe I am sharing today can be considered a recipe. It also probably doesn’t fit too well in the GMT frame of things since its core ingredient is motichoor ke ladoo, an ingredient which is not easily available outside of India. But I just needed to post something. I have missed this space, but somehow I have not been able to find the time and the right frame of mind to post something. And that’s why instead of posting nothing for another GMT, I thought I’ll post something and let you all know that I am alive and so is the blog.
With the wedding season in full bloom here in India, our house is flooded with wedding invitations and boxes of sweets. I spent a week in Jaipur at a fun destination wedding and got back with me tons of memories and two big boxes of motichoor ke ladoo.
Moti is the hindi word for pearls. Choor means crushed. And that is what this indian sweet, favorite of many, is- tiny crushed pearls of gram flour/besan soaked in syrup and combined together to make round balls of sweet goodness.
I am not big on indian sweets, but I do make exceptions to a select few. Motichoor ke ladoo belongs to that prestigious list. And while I love motichoor ladoo just as is, I was introduced to an interesting Indian dessert using these ladoos in a pudding form.
My mom actually made me try this particular dessert in Allahabad. She had it in one of the Air Force parties and loved the idea and of course the taste. The dessert was basically rabri (thickened milk) mixed with motichoor ladoos and served like a pudding.
Its a rich dessert, and a few spoonfuls are enough but it tastes great. And it is a different way to serve the popular ladoos, especially if like me, you have plenty of ladoos to finish of.
While I used store bought ladoos, you could of course make your own motichoor ke ladoo, but it does require some effort but I am sure it will be worth it. And, if you are lucky to have access to store bought, go ahead make this dessert and find yet another way to enjoy this beloved Indian sweet.
- 2 litres milk
- 2 tbsp condensed milk
- 7 motichoor ladoos, crushed
- almonds and pistachios, for garnish
- In a large heavy bottomed wide vessel on high flame, let the milk come to a boil. Once it comes to a boil, reduce flame to low and allow to simmer, checking every now and then and pushing the layer of cream/milai towards the side. And making sure the milk isn't burning. Continue to do this till the milk is reduced to less than half of the original quantity. (Keep scraping the sides of the vessel and combine it with the thickening milk.) It will take an hour or more and the milk will reduce to a thick mass. Add the condensed milk.
- Add the ladoos, crushing them into the thickened milk. Mix well and let cook for a minute or two and then remove from heat.
- You can serve the halwa as is at this point, garnished with almonds and pistachio. To make it a little more fancy, you can layer the halwa in a serving dish and top with an extra batch of thick rabri (thickened milk)- that is how we had it the first time. Serve garnished with slivered almonds and pistachios.