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Motichoor Laddoo (Spiced Sugar Balls)
From Banquets of the nations, 1911
Serves 24
A traditional sweet treat.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
623Calories
0 gProtein
47 gCarbs
49 gFat
Full nutrition (33 nutrients)
Calories623 kcal
Protein0 g
Carbohydrates47 g
Fiber0 g
Sugars47 g
Total Fat49 g
Saturated Fat29 g
Monounsaturated Fat0 g
Polyunsaturated Fat2 g
Cholesterol147 mg
Sodium231 mg
Potassium1.5 mg
Calcium2 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 146. The excerpt below is the record exactly as published.
Motichoor Laddoo. (Spiced Sugar Balls.) Sift four pounds powdered gram (very small beansl, and to this are added one and a half ounces of ghee and half an ounce of salt. These are mixed, and enough water added to form a batter capable of pouring. A kettle containing two and a half pounds of ghee is put on a very gentle fire and allowed to boil. The batter already prepared is poured into a perforated ladle and allowed to fall through the holes in the form of glo- bules into the boiling ghee. These at once solidify, and are removed with another perforated ladle, and set to the one side. Make a strong syrup of two and a half pounds of water and five and a half pounds of sugar
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Cook this with the app: pantry check, scaling, and the assistant.