If you have a sweet tooth and are looking to treat yourself and loved ones to something indulgent, Motichur ke Ladoo is the perfect choice.
These golden, melt-in-the-mouth laddoos are a classic Indian sweet made from chickpea flour and sugar, offering a rich, aromatic flavor that will surely make any occasion special.
Whether it’s a festival, a celebration, or just a sweet craving, these laddoos are bound to impress!
How To Make Motichur Ke Ladoo
Ingredients for the boondi (fried pearls):
• 1 cup besan (gram flour)
• 1/2 cup water (adjust for batter consistency)
• A pinch of baking soda
• 1/4 tsp cardamom powder
• Ghee or oil for frying
For the sugar syrup:
• 1 cup sugar
• 1/2 cup water
• 1/4 tsp saffron strands (optional, for color)
• 1/4 tsp cardamom powder
• 1 tsp rose water (optional)
For garnishing:
- Chopped pistachios or almonds
- A pinch of edible silver leaves (optional)
Step-by-Step Instructions:
1. Prepare the Boondi Batter:
- In a bowl, combine besan (gram flour), water, and a pinch of baking soda. Whisk the batter until smooth, ensuring there are no lumps. The batter should be of a flowing consistency, similar to pancake batter.
- Add cardamom powder for flavor and mix well.
2. Fry the Boondi:
- Heat ghee or oil in a pan on medium heat. Once it’s hot, pour a small amount of batter onto a boondi maker or a perforated spoon to drop small pearls of batter into the hot oil.
- Fry the boondi until golden and crisp. Do not overcook, as the boondi should be soft from inside.
- Drain the fried boondi on a paper towel to remove excess oil.
3. Prepare the Sugar Syrup:
- In a separate pan, add water and sugar. Bring it to a boil, stirring occasionally until the sugar dissolves completely.
- Once the syrup reaches a one-string consistency, add saffron strands, cardamom powder, and rose water for extra fragrance. Allow the syrup to simmer for a minute and then remove it from the heat.
4. Soak the Boondi in Syrup:
Add the hot fried boondi to the warm sugar syrup and mix gently. Let the boondi soak in the syrup for about 5-10 minutes until it absorbs the sweet syrup and becomes soft and sticky.
5. Form the Ladoo:
- Once the boondi has absorbed the syrup, grease your hands with a little ghee and gently shape the mixture into round laddoos. Be careful not to press too hard; the boondi should remain delicate and soft.
- Garnish the ladoos with chopped pistachios, almonds, or edible silver leaves for an elegant touch.
Additional Tips for Perfect Motichur Ke Ladoo
- Boondi Texture: The key to soft laddoos lies in the texture of the boondi. Ensure that the boondi is neither too crispy nor too soft. It should be light and airy.
- Syrup Consistency: The sugar syrup should not be too thick. A one-string consistency works best to ensure that the ladoos remain moist without being too sticky.
- Flavor Variations: Add a dash of rose water or kewra water for an aromatic twist that elevates the taste.
Lykkers, Motichur Ke Ladoo is a delicious, melt-in-your-mouth sweet that can be made for any celebration or special occasion. With simple ingredients and straightforward steps, these ladoos bring the authentic taste of Indian sweets to your kitchen.
Whether it’s Diwali, a wedding, or just a cozy treat, these ladoos will bring joy to everyone who tries them. Happy cooking, enjoy your delicious creation!
Motichoor Ladoo Recipe | How To Make Motichur Ladoo | Perfect Laddu | Indian Sweets | Foodworks
Video by Foodworks
