Motichoor ladoos are made of batter formed into tiny balls and fried to perfection. This comfort food is traditionally offered for religious offering in Indian prujas or prayers.
For the boondis:
- 1 cup of besan (Chickpea flour/ Gram flour)
- 2 cups of ghee for frying (or oil)
- ½ cup of milk + 2 tbsp. more
- 1/8 tsp. of orange food color
- A pinch of Baking powder
For the sugar syrup:
- 1 cup of granulated Sugar
- ½ cup of water
- 1 tsp. of lemon juice
- 1 tsp. of rose water
- 1pinch of orange food color
- ¼ cup of mawa
- 1 tsp. of melon seeds
- 2 tsp. of crushed opstachios
- 1 tsp. of cardamom seeds
- 1 pinch of saffron
- Gather all the ingredients and start off by incorporating the besan and the orange food color into a bowl.
- Next, add the baking powder and the milk, and whisk them all together until you come up with a lump-free batter.
- While heating the oil or ghee, prepare a strainer or jhara for frying. Check heat by dropping a small drop of batter into the oil and if it floats right up, then that simply means that your oil is ready.
- Hold the strainer or jhara over the oil, pour the batter and pat the strainer using a spoon. You can see that droplets of batter fall off the oil.
- As soon as the boondis are ready, transfer them into a plate lined with paper or tissue.
- When the boondis are cool, pulse them into the food processor to make fine mootichoor ladoos.
- For the sugar, just combine the sugar, lemon juice, rose water and water into a pan and boil for about 5-7 minutes. (Note that the consistency should be like that of a syrup and not as fluid as water.)
- Add the pistachios, saffron strands, cardamom powder and finally… the mawa.
- Add the prepared boondi, stir the mixture well and turn off the heat.
- When the mixture is already cool to touch, form the ladoos. Applying ghee or oil onto your palm will help you deal with the mixture’s stickiness.
- Once everything is done, do your own thing with the decoration and the ladoos are all ready to be served or offered.
Time and Serving
- Preparation : 20 minutes
- Cooking : 2 hours
- Serving : makes 15-20