Red Rice Laddu with Jaggery | Red Rice Motichoor Ladoo | How to make soft & juicy Motichoor Red Rice Laddu
How to make Red Rice Laddu recipe with Jaggery | Soft & Juicy Red Rice Ladoo | Red Rice Motichoor Ladoo with detailed snaps and procedure.
Red rice is known for its high fibre content, iron, and vitamins. The rich red colour of the Red Rice is a gift from the antioxidant called anthocyanin. Adding red rice to the daily diet helps in maintaining bowel health, regulate blood sugar, controls blood pressure, and reduce body weight.
Though powdery versions of Ladoos are likeable, the soft and succulent Motichoor Ladoos should be hardly irresistible by anyone, isn't it? Just think of making tender and succulent Motichoor Ladoos out of the Red Rice, that too, with the added bonus of Jaggery as a sweetener. Hurray! The best-ever Motichoor-like Ladoo recipe with the health-packed Red Rice and Jaggery is shared here. Usually, the powdered red rice is transformed into Ladoos adding a lavish amount of ghee to it. My crave for juicy Ladoos let me innovate these best-ever, most succulent Red Rice Motichoor Ladoos that need very little ghee, or could be made with no ghee at all.
These super-yummy Ladoos involve a bit long process to achieve the right coarsely granulated texture and the best succulent feel. But, you would realize that the time spent for the making process of the recipe is totally worth it when the mouth-melting juicy Ladoos are playing harmony in the mouth.
So, what is special in my version of Red Rice Motichoor Ladoo?
The Goodness of Red Rice & Jaggery:
- The health-lending Red Rice is the star ingredient with the bonus advantage of power-packed Jaggery.
Unique Making Process:
- The red rice should be partially soaked, drained, dry roasted, and ground to coarse particles. Then, the coarsely ground red rice particles have to be cooked completely in the Jaggery Syrup to get the best-tasting Red Rice Motichoor Ladoos.
Very Less Ghee:
- Unlike the usual red rice making process, these Ladoos need a very little amount of ghee.
So, the very tender and succulent Ladoos are possible only when the procedure is rightly pursued. The mentioned amount of ingredients yield about 15 to 17 Red Rice Ladoos, and the recipe can be easily doubled, tripled, or even halved. To achieve the exact texture and taste, certain 'Do's and Don'ts' have to be followed.
Do's and Don'ts:
- The red rice should be soaked for at least 2 hours before roasting.
- The roasted red rice should be ground to a coarse powder, and not to a fine powder to achieve the right texture.
- The red rice should be allowed to cook in the Jaggery syrup to retain the right texture.
- The coarsely ground red rice should have to be cooked in the Jaggery syrup for about 15 minutes over a low flame to get the soft and succulent feel in the Ladoos.
These Red Rice Motichoor Ladoos can be stored in an air-tight container, and they keep good for more than 10 days even when not stored in the refrigerator.
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The soft and juicy Motichoor Ladoos that are prepared with Red Rice and Jaggery using very little ghee.
Red Rice Laddu with Jaggery
- Red Rice - 1 cup
- Jaggery - 1 cup
- Water - 2 cups
- Cashews, Almonds - 2 tbsp
- Golden Raisins - 1 tbsp
- Ghee - 1 tbsp
- Cardamom powder - 1/2 tsp
- Soak a cup of Red Rice in enough water after washing it twice.
- Drain the water completely from the red rice by spreading it on the clean cloth for 10 minutes.
- When the red rice is partially dried, transfer to a pan, and dry roast over a low flame until completely roasted (rice should be breakable when pressed).
- Cool the red rice, and grind to get a coarse mixture (not a fine powder!).
- In a pan, add a cup of Jaggery with half a cup of water, and prepare Jaggery syrup.
- In another pan, add a tablespoon of ghee, and roast the cashews, almonds, and raisins until golden.
- To the roasted nuts, add the filtered Jaggery syrup.
- Flavour the Jaggery syrup with cardamom powder.
- Also, add the coarsely powdered red rice to the syrup.
- Now, add one and half a cup of water to the pan, and mix.
- Close with a lid, and allow the red rice to cook over a low flame for about 15 minutes.
- Open the lid, and stir until the mixture gathers well.
- Cool the mixture for a while, and start making Ladoos.
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Step-by-Step Procedure with Pictures
How to Make?
- Take a cup of red rice and wash it twice with enough water.
- Allow the red rice to get soaked in water for not more than 2 hours.
- Drain the water from the soaked red rice by spreading it over a clean cloth for 10 minutes.
- Once the excess water is drained, transfer the red rice to a pan, and dry roast it over a low flame until breakable.
- Cool the red rice, and grind it to a coarse powder. Keep in mind, the red rice has to be coarsely ground, and not to a fine powder.
- In a pan, add a cup of Jaggery, and half a cup of water. Stir to dissolve the Jaggery completely.
- In another pan, roast the cashews, almonds, and raisins in a tablespoon of ghee.
- Filter the Jaggery syrup, and add it to the roasted nuts.
- Add the cardamom powder now.
- Add the coarsely ground red rice to the Jaggery syrup.
- Add 1&1/2 cups of water to the pan, and stir.
- Close with a lid, and allow the red rice to get cooked in the Jaggery syrup for about 15 minutes.
- Open the lid, and stir until the mixture gathers well.
- Cool the mixture, and start making Ladoo balls. Grease the hands with a little ghee before making Ladoos.
- Take a small portion of mixture and make Ladoo ball.
Tips & Tricks:
- The red rice has to be roasted well and ground to a coarse powder (like Sooji) to get the right Motichoor texture.
- The red rice has to be cooked completely in the Jaggery syrup to get the soft and juicy feel in the Ladoos.