Posted on by ruchi

Mota Dana or Gulgule

Mota Dana
ruchi

August 27, 2017

Got reminded of this fantastic Mota Dana or Gulgule recipe in one of the Northern Flavors episodes by chef Ajay Chopra. It has that homely feel that always tastes great. I remember my mom making it in the 70s when there were not that many options for making sweets at home.

Preparation time: 1 hour
Servings: 80 Small Pieces
Difficulty: Medium

Ingredients

Dhuli Urad dal 1 Cup
Big Cardamom 4
Sugar 2.5 Cups
Rose Water 2 tbsp
Ghee For Frying

Method

  1. Soak urad dal for at least 4 hours.
  2. Grind it in a fine paste with minimum water.

    3. Grind urad dal

  3. Whisk it so that it’s light and fluffy. The test is to drop a pea size batter in a bowl full of water. If it floats, the batter is ready.
  4. Add 1/3 the elaichi powder and mix again.

    5. Grind urad dal

  5. Peel the cardamoms and grind the seeds.

    6. Peel and grind cardamoms

    Peel and grind cardamoms

  6. Boil 1 cup of sugar with one cup of water till the sugar is dissolved and you get 1 wire consistency.

    7. Make a thin syrup

  7. Turn off the heat. Add 1/3 the elaichi powder and 1 tbsp of rose water and mix. Keep aside.

    8. Make a thin syrup

  8. Boil 1.5 cups of sugar in 1 cup of water till the sugar dissolves and you get 3 wire consistency.

    9. Make a thick syrup

  9. Turn off the heat. Add 1/3 the elaichi powder and 1 tbsp of rose water and mix. Keep aside.

    10. Make a thick syrup

  10. Heat the ghee in a pan.

    11. Heat the ghee

  11. Once the ghee is hot, drop small size batter balls in the ghee. If the balls brown imeediately, the ghee is too hot, cool it down. If the balls sink, the ghee is not hot enough.
  12. The batter ball in ghee will puff up. Fry till light brown on medium heat.

    13. Fry batter balls

    Fry batter balls

    Fry batter balls

  13. Strain the balls out of the pan and drop in the thinner syrup.

    14. Soak the balls in syrup

  14. Repeat with rest of the batter.
  15. Soak the balls for at least 20 minutes.
  16. Now remove the balls from the thinner syrup and gently place them in the thick syrup. Mix very gently. You may want to do it in batches because the balls will be soft after being soaked in the first syrup.

    17. Soak the balls in syrup

  17. Roll the balls in thick syrup for a few minutes and then take them out in a plate.
  18. Mota Dana or Gulgule is ready to serve.

    19. Mota Dana is ready

  19. If you leave it for a few hours. The syrup will solidify and become white. This will make the Mota Dana or Gulgule crunchy from outside and soft inside.

    20. Mota Dana is ready

Notes

  1. It is always better to have more syrup so that the balls are soaked properly.
Summary
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Recipe Name
Mota Dana or Gulgule (Sweet Urad Dumplings)
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