Unlock The Recipe For Authentic Motichoor Ladoo In Your Kitchen

Ingredients:

• For the Boondi (tiny fried pearls):
  • 1 cup besan (gram flour)
  • 1 tablespoon semolina (optional, for extra crispiness)
  • Water (as needed to make a smooth batter)
  • A pinch of orange food color (optional, traditionally used for color)
  • Ghee or oil for deep frying
• For the Sugar Syrup:
  • 1 cup sugar
  • 1/2 cup water
  • 4-5 cardamom pods, crushed
  • A few saffron strands (optional)
  • 1 teaspoon rose water or kewra water (optional for fragrance)
• For Garnish:
  • 2-3 tablespoons chopped pistachios or almonds (optional)
  • Edible silver leaf (optional for decoration)

Instructions:

1. Prepare the Batter for Boondi:

• In a mixing bowl, sift the besan (gram flour) and mix with semolina if using.
• Gradually add water and mix to form a smooth, lump-free batter. The consistency should be a bit runny but not too thin. Add a pinch of orange food color if desired for a traditional look.
• Set the batter aside for 10 minutes.

2. Fry the Boondi:

• Heat ghee or oil in a deep pan for frying.
• To make tiny boondis (small pearls), use a boondi ladle or perforated spoon. Hold the ladle above the hot oil, and pour a ladleful of batter onto the boondi ladle. Gently tap the ladle so that tiny droplets of batter fall into the oil.
• Fry the boondis on medium heat until they are golden but not crispy. They should remain soft, not crunchy. Drain them on a paper towel. Repeat the process with the remaining batter.

3. Prepare the Sugar Syrup:

• In a saucepan, add 1 cup of sugar and 1/2 cup of water. Heat over medium heat, stirring occasionally, until the sugar dissolves.
• Add cardamom pods, saffron strands (if using), and a few drops of rose water or kewra water. Boil the syrup until it reaches a one-string consistency (when a small drop of syrup between your fingers forms a thin string when pulled apart). Turn off the heat.

4. Combine the Boondi with Sugar Syrup:

• Immediately add the fried boondi to the hot sugar syrup. Mix gently so that all the boondi is coated in the syrup. Let the mixture rest for 10-15 minutes, allowing the boondi to absorb the syrup fully.

5. Shaping the Ladoos:

• Once the boondi has absorbed the syrup and cooled enough to handle, grease your palms with a little ghee and take small portions of the mixture. Shape them into round ladoos by pressing the mixture firmly between your hands.
• Repeat until all the mixture is shaped into ladoos.

6. Garnishing the Ladoos:

• Garnish each ladoo with chopped pistachios or almonds for a crunchy bite. If desired, decorate with edible silver leaf for a festive look.

7. Storing the Ladoos:

• Allow the ladoos to cool completely and set. Store them in an airtight container at room temperature for up to a week.

Tips:

• To make perfect boondi, the batter consistency should be slightly runny, and the oil should be at the right temperature – not too hot or cold.
• The sugar syrup’s one-string consistency is essential to get the right sweetness and texture.
• You can add a little ghee to the boondi mixture before shaping them into ladoos to enhance the flavor and texture.

Enjoy your homemade Motichoor Ladoo, a delightful Indian sweet that’s perfect for festivals and celebrations.