Motichoor Ladoo Recipe: Delicious Homemade Indian Sweets
1 hour
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About Motichoor Ladoo Recipe: Delicious Homemade Indian Sweets
Making traditional Motichoor Ladoo at home has always been a dream of mine. The hunt for a special boondi ladle proved challenging, but a little culinary creativity (using a fine vegetable grater!) led to a delicious breakthrough. This recipe proves that achieving seemingly complex Indian sweets is within reach!This recipe is perfect for Ganesh Chaturthi or any celebration deserving of a sweet treat. With a few simple tricks and tips, you'll create beautiful, melt-in-your-mouth Motichoor ladoos that will impress your family and friends. Let's bring some festive sweetness to your life!Get ready to experience the joy of homemade Indian sweets – it's easier than you think!
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Recipe Time & More
Prep15 minutes
Cook45 minutes
Total1 hour
Ingredients
For the Sugar Syrup
- 1 cup Sugar
- 1 1/2 cup Water
- 2 drops Food Coloring orange food coloring, or saffron strands for color
- 1/2 tsp Saffron saffron strands, kesar, optional
For the Boondi
- 1 1/2 cup Gram Flour besan, gram flour
- 1 1/2 tbsp Semolina rava
- 1/4 cup Milk
- 1/3 cup Water adjust as needed for batter consistency
- 2 cup Clarified Butter ghee, for frying
For Garnishing
- 1 tsp Cardamom Powder cardamom, elaichi
- 1 tbsp Rose Water
- 1 tbsp Pistachios sliced
Instructions
Prepare the Sugar Syrup
- Combine sugar, water, food coloring (or saffron), and bring to a boil. Stir until sugar dissolves. Boil until it reaches one-string consistency (forms a thin thread when you lift some syrup with your fingers).
Make the Boondi
- Sift chickpea flour and semolina into a bowl. Add food coloring. Gradually whisk in milk and water to form a smooth, slightly thick batter (avoid lumps). Adjust water if needed.
- Heat ghee in a heavy-bottomed pan for deep frying. Use a slotted spoon or a fine-mesh sieve to carefully drop small amounts of batter into the hot ghee, forming small, round droplets (boondi).
- Fry until golden brown, then remove with a slotted spoon and drain on a paper towel-lined plate. Repeat until all batter is used.
Assemble the Ladoos
- Gently heat the prepared sugar syrup. Add cardamom powder. Add the fried boondi, stirring gently to coat evenly. Let it soak for about 5-10 minutes.
- Transfer the boondi mixture to a food processor and pulse once or twice, just to slightly break up the boondi. Do not over-process into a paste.
- Grease your palms with ghee. Form small, lemon-sized balls from the boondi mixture. Sprinkle with rose water.
- Garnish with sliced pistachios and saffron. Serve and enjoy!
Recipe Notes
Expert Tips for Perfect Motichoor Ladoo
- For even-sized boondi, use a fine-mesh sieve or a special boondi maker. If neither is available, improvise with a grater as described in the story!
- The consistency of the batter is crucial. It should be thick enough to hold its shape but not too thick or it will be difficult to create uniform boondis.
- Don't over-fry the boondi, or they will become hard. They should be a light golden brown.
- If the ladoo mixture is too sticky, let it cool slightly before shaping the ladoos.
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Recipe Nutrition
Calories: 615kcalCarbohydrates: 118gProtein: 12gFat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 1mgFiber: 3gSugar: 34g
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4 Comments
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This is amazing! Excited to make it.
This looks so tasty! Thank you.
Such a beautiful dish! Can’t wait to try it.
This is amazing! Excited to make it.