Motichur Ladoo Recipe

Here’s a recipe for Motichur Ladoo, a delicious Indian sweet:

Ingredients: For the boondi:

  • 1 cup gram flour (besan)
  • 1/4 cup water
  • A pinch of orange food color (optional)
  • Oil or ghee for deep frying

For the sugar syrup:

  • 1 cup sugar
  • 1/2 cup water
  • A few saffron strands (optional)
  • 1/2 teaspoon cardamom powder

For assembling:

  • 2 tablespoons chopped nuts (such as almonds, pistachios, cashews)
  • Ghee or melted butter for greasing hands

Instructions:

  1. Boondi preparation:
    • In a mixing bowl, combine the gram flour and water to make a smooth batter. The consistency should be thin, similar to dosa batter.
    • If desired, add a pinch of orange food color to the batter and mix well.
    • Heat oil or ghee in a deep frying pan over medium heat.
    • Hold a perforated ladle or a boondi ladle over the hot oil and pour some batter onto it.
    • Tap the ladle gently to allow small drops of batter to fall into the oil. Fry the boondis until they turn golden brown and crispy.
    • Remove the fried boondis using a slotted spoon and drain excess oil on a paper towel.
    • Repeat the process with the remaining batter until all the boondis are fried.
  2. Sugar syrup preparation:
    • In a saucepan, combine the sugar and water. Heat the mixture over medium heat until the sugar dissolves completely.
    • Add saffron strands (if using) and cardamom powder to the sugar syrup and let it simmer for a few minutes until it reaches a slightly sticky consistency.
    • Remove the sugar syrup from heat and keep it warm.
  3. Ladoo assembly:
    • Transfer the fried boondis into a mixing bowl. Break any large clusters with a spoon or your hands.
    • Pour the warm sugar syrup over the boondis and mix well until they are evenly coated.
    • Let the mixture rest for 5-10 minutes, allowing the boondis to absorb the sugar syrup.
    • Grease your hands with ghee or melted butter.
    • Take a small portion of the boondi mixture in your greased hands and shape it into a round ladoo. Press firmly to bind the mixture together.
    • Repeat the process with the remaining boondi mixture.
  4. Garnishing:
    • Garnish the Motichur Ladoo with chopped nuts. You can press the nuts gently onto the surface of each ladoo.
  5. Serving:
    • Allow the Motichur Ladoo to cool completely before serving.
    • Store the ladoos in an airtight container. They can be stored at room temperature for up to a week.

Enjoy these delightful Motichur Ladoos as a festive treat or as a sweet indulgence anytime!