Motichoor Ladoo is a traditional Indian sweet made from gram flour, sugar, ghee and garnished with pistachios.
This recipe is very similar to Boondi Ladoo with the major difference being that in motichoor laddu milk is used instead of water and it is fried in ghee. The boondi size in boondi laddu is generally larger than this laddu.
In India, Motichoor Ladoos are often prepared as prasad during Diwali or as an offering to the gods on important occasions such as weddings or births. In other parts of the world, they have developed a reputation for being one of India’s best-known desserts.
- 500 g Besan (Gram Flour)
- a large pinch Baking Powder
- 500 g Sugar
- 50 g Pistachios blanched
- 2 tbsp Cardamom Seeds
- few Saffron Strands
- 1/2 cup Milk
- as required for frying Ghee
- Heat 4 cups of water in a pan over medium flame.
- Add the sugar and stir until fully dissolved.
- When the syrup turns thick, switch off the flame and keep aside until required.
- Mix the flour and baking powder in a large bowl.
- Add milk, saffron strands and enough water to make a thick batter.
- Beat well until mixed thoroughly.
- The batter should not be too thick or too thin, it should be able to flow.
- Keep aside for 15 to 30 minutes.
- Heat ghee in a deep frying pan.
- Using the fine sieve, rub the batter a little at a time through the sieve over the hot ghee.
- Fry the boondi until they turn pale golden colour.
- Drain well and put them into the sugar syrup.
- When all the batter is used, switch off the flame.
- Add the cardamom seeds and pistachios to the syrup.
- Mix thoroughly.
- If the mixture is too dry, sprinkle some hot milk.
- Add 3 to 4 tblsp of ghee and mix again, ensuring the boondi does not break.
- Shape the mixture into small round balls using greased hands.
- Allow it to cool before storing them in airtight containers.