The level at which people back home have the incessant zest to capture every festival st its best, celebrate, cook and look their best is astounding. Even if I move back I don’t think I can keep up with all the things going around me. I prefer a few chosen ones and to ensure a few close people are happy to celebrate with me.
While all this id running in my head, a tiny tiny ray of hope was to let the kids know that there is Rakshabandan too that celebrates the siblings bonds. The one which pledges the solidarity and support of each other. Of course like any other Indian festival mithai and kheer is a major part of this one too. So, on a mad Monday, we have a bit of quick mothichoor kheer to celebrate Rakhi.
What is mothichoor ladoo?
Mothichoor is one of the famous Indian ladoos made with tiny droplets of gram flour fried in ghee and then soaked in sugar syrup. This is further rolled into a small ball which is called the mothichoor ladoo. They some in hues of yellow and orange and are a soft sweet bite. They are popular doing Indian festivals and are often exchanged as gifts.
Ingredients for mothichoor kheer
Mothichoor ladoo: the crushed mothichoor ladoo is one of the key ingredients of this recipe. You can use a new batch or some leftover ones to make this kheer.
Nuts and seeds: choose a variety of nuts and seeds to add to this kheer as it tastes much better with them adding a bite. You can choose almonds cashews, pistachios, melon seeds, almondette (charonji)to use in this recipe.used chopped or crushed versions of the biggest nuts.
Milk: being a kheer milk is essential for making it I prefer full fat mill that gives creaminess. This is cooked and reduced till it is creamy and fragrant. You can use evaporated milk if you are short of time.
Sweetner: condensed milk is what I have used to sweeten. The ladoo by itself will be sweet, but the milk needs to sweeten. You can use sugar too.
Fragrant spices: the cardamom is already present in the ladoos so i don’t add again. Instead I add grated nutmeg that gives a unique flavor. You can also ads a pinch of dry ginger powder..
Let’s make ladoo kheer.
This mothichoor ladoo kheer is probably the simplest of all kheers. Just a few steps and you have an invitingly creamy dessert in very little effort.
Reducing the milk: this is the part that takes a bit long. You do need a bottom heavy kadai or thick saucepans get this done Boil the milk and simmer to reduce it. Keep stirring to avoid boil over or catch the bottom and burn. Keep going till you see the milk slowly change color to a pale brown. This will almost be half of the original quantity. This is evaporated milk. If you are short on time use evaporated milk cans to make the kheer.
Stirring the condensed milk: though the ladoos are sweet enough the milk needs a bit of sweetness to match up to the kheer expectations.this is done by condensed milk.
Adding the mothichoor ladoo: crush the ladoos by hand so they don’t have huge clusters .It is ok to save small ones as you don’t want them mashed. Stir this into the simmering mix.
Stir in the nuts along with the ladoo. Simmer a bit further. The kheer is now ready. Serve in small bowls warm or chilled.
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- Milk simmered with the condensed milk.
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- crushed ladoos
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- simmering the kheer
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- kheer is ready
Mothichoor ladoo kheer
Equipment
- Kadai
Ingredients
- 4 mothichoor ladoo
- 3 cups milk
- 2 tbsp condensed sweetened milk
- 1/2 cup Assorted nuts i hae used almonds, cashews and pistachios
- 1 pinch nutmeg grated
Instructions
- Bring the milk to a boil in a thick bottomed khadai.
- Keep stirring till the milk reduces to almost half.
- Stir in the condensed milk and simmer the milk.
- Crush the ladoos and stir into the simmering milk mix.
- Add the nuts and mix well.
- As the kheer somes to a simmer , remove off the heat.
- The kheer is now ready to be served.
What other ladoo can I use for this kheer?
The boondi ladoo is yet another one that will work well in kheer. Bring a similar idea but a bigger size than mothichoor ladoo this will stay and not breakdown into the kheer. Unfortunately the soft powdery ladoos will incorporate so quickly that they will make more of a pudding than a kheer.
Is it better to serve this kheer cold?
The kheer is delightful to have right after it is cooked. However it is a runnier version. If you allow this kheer to cool down or refrigerate it thickens to a creamy consistency resembling pouring custard. Both versions are equally tasty and it all depends on the consistency you like.
Recipes to try for Rakshabandan
The small bite of a dessert along with the wrist thread seals the bond between a brother and sister. Here are some ideas for you to try.
Kaju katli
Stay connected
Mothichoor kheer is a fantastic kheer idea to make in a hurry. It satisfies the sweet tooth, symbolises a festival and come together in very little time frame.
We are keen to know how much you liked this recipe so do share your comments and ratings. I will keep fingers crossed for a full.5 star.
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Happy Rakshabandan!
