Description
Experience the traditional taste of Indian festivals with this Melt-in-Your-Mouth Motichoor Ladoo recipe. Made from gram flour boondis soaked in fragrant sugar syrup infused with cardamom and kewra water, these ladoos are crispy, sweet, and delightfully soft at the same time. Perfect for celebrations or gifting, this recipe guides you through making authentic motichoor ladoos with simple, wholesome ingredients.
Ingredients
Scale
For the Batter
- 2 cups Besan (Gram Flour)
- 1 teaspoon Orange Food Color (optional)
- 210 ml Water (added gradually)
For Frying
- 1 cup Ghee or Oil (preferably ghee for authentic flavor)
For Sugar Syrup
- 2 cups Sugar
- 120 ml Water
- 1 teaspoon Kewra Water or Rose Water (optional for aroma)
- 1 teaspoon Cardamom Powder
- 1 tablespoon Lemon Juice
For Garnish
- 2 tablespoons Melon Seeds or chopped nuts (optional)
Instructions
- Prepare the Batter: In a large bowl, mix the gram flour with orange food color. Gradually add 210 ml water while stirring to achieve a smooth, lump-free batter. Let the batter rest for 15 minutes to become fluffy.
- Heat the Ghee: In a kadai or deep frying pan, heat ghee over medium heat until it reaches approximately 350°F (175°C) for optimal frying temperature.
- Fry the Boondis: Hold the motichoor ladoo jhara about 3-4 inches above the hot ghee. Pour the batter through the jhara while tapping gently to release tiny droplets (boondis). Fry these for 30-40 seconds until they turn golden brown.
- Drain Excess Ghee: Remove the fried boondis with a slotted spoon and place them in a sieve to drain off excess ghee. Clean the jhara between batches to avoid clogging.
- Prepare Sugar Syrup: In a separate pan, combine sugar and 120 ml water. Add cardamom powder and kewra or rose water. Bring the mixture to a boil until sugar fully dissolves. Add lemon juice to prevent crystallization and then turn off the heat.
- Combine Boondis and Syrup: Immediately add the fried boondis into the warm sugar syrup. Gently stir to coat evenly and simmer on low heat for 2-3 minutes to allow absorption.
- Shape the Ladoos: Allow the mixture to cool slightly so it’s manageable. Using your hands, mold the mixture into small round ladoos, yielding about 12-15 pieces.
- Cool and Garnish: Let the ladoos cool completely to set. Optionally, decorate the top of each ladoo with melon seeds or chopped nuts for extra texture and visual appeal.
Notes
- Ensure the batter is smooth and lump-free for uniform boondis.
- Maintain ghee temperature around 350°F to fry boondis evenly without absorbing excess oil.
- Lemon juice in sugar syrup prevents crystallization ensuring syrup stays smooth.
- Use ghee for authentic flavor, but you can substitute half with oil to reduce richness.
- Allow ladoos to cool fully before storing them in an airtight container to maintain freshness.
- Adjust the sweetness in the sugar syrup according to your taste preference.
