‘Motichoor’ itself
makes a wonderful meaning in the international language, it means crushed
pearls where the chickpea flour globules is fried in the desi ghee and soaked
in sugar syrup.
It is generally offered as prasad in
the temples, in the religious worships at home and many more.
Motichoor ke Ladoo is one of the favourite
festive treats across India & acknowledge it that once you start having it,
you can’t just step backward with one.
Motichoor Ladoo is a round-shaped sweet
which is made up from fine, tiny balls of besan. The chickpea flour
globules is fried in the desi ghee and drenched in sugar syrup. The
crushed-pearled sweet are then moulded into balls which is called the Indian ‘Motichoor
ke Laddoo’.
If we just talk about its history, this
laddoo is originally said to be hailed from the northern region of our country but
proven to be one of the favourite sweets not only across the country but also
the world.
To be very honest according to us there
could not have been a better name for the delicacy of a crushed pearl laddoo.
Oh yes! We are talking about ‘Motichoor’.
At first it was associated with the
states like Uttar Pradesh & Rajasthan in India. The mention of Motichoor laddoo
has already found in the ancient & medieval time of South and Eastern
regions.
Even Mr. K.T. Acharya who was one of
the well-known food historian, he revealed in his book ‘A Historical Dictionary
of Indian Food’ & wrote about the sweet that “A sphere of fine globules
(moti = pearls) of fried besan held together with thickened sugar syrup.
A laddoo has rough grains. It is also
mentioned in South Indian literature or we directly reveal in Kannada
literature a few centuries ago in Supa sashtra of Mangarsa, which was written
in 1516 AD & also as a food item of Bihar about 100 years ago.
The sculpted or painted figure of lord
Ganesha often holds in one hand what appears to be balls of Motichoor, which
can be seen as in the great Lingaraja temple in the capital of Orissa,
Bhubaneshwar. It was recorded by Ayodhya Prasad Shah in the book ‘Life in
Medieval Orissa’.
If we go long further
back in history, legends had suggested that the initially ladoos were made for
the medical purpose by the father of Indian surgery and medicine ‘Sushruta’.
For example, the
sweet sesame balls that we all enjoy today, Sushruta had already begun using it
for the antiseptic purpose to treat his surgical patients in the 4th century
B.C. which was basically the combination of sesame seeds, jaggery and peanuts &
it was said to have huge nutritional benefits.
Ladddoos came to being
associated with major things such as festival, happiness and yumminess.
If we talk about the
traditional ingredients to make ladoos were ghee, khoya and jaggery but a
turning point for ladoos came in force when the introduction of sugar
in the recipe took place and later on the mass cultivation of sugar across the
nation.
Just like Boondi ke Laddoo,
Motichoor ke Laddoo was also preferred for its extra shelf life because they
could be carried for long distances.
People used to and
still are in very common habit of carrying Motichoor ke Laddoos in dabbas
during long journeys.
At Shagun Sweets too
these are being prepared in the same way as traditional desi ghee motichoor
ladoo and made in the way as it is loved by the sweet lovers among one of
the most loved sweets in the Delhi-NCR.
This is one of the major
reasons why shagun sweets is called the best as we serve the best motichoor
ladoo in Delhi which is an essential part of every Indian festival.
With the season of
festivals in the offing, we can't wait to binge in on our share. Let us serve
you, your favourite Indian sweet for all seasons at the best shop for snacks
& sweets in Laxmi Nagar, Delhi.
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