Motichoor Ladoo
A soft and delicious Indian sweet made with tiny besan boondi, sugar syrup, saffron, rose essence, and melon seeds.
Youtube Video
Ingredients
- 2 cups chickpea flour / besan
- ⅛ teaspoon salt
- 1½ cups sugar adjust as per sweetness needed
- 20 saffron strands
- A few pinches orange food color
- ½ teaspoon rose essence
- ½ teaspoon ghee
- ⅛ cup melon seeds
- Gold / silver edible foil flakes for garnish (optional)
- Finely grated pistachio for garnish (optional)
- Oil for frying
Instructions
- To a mixing bowl sieve in the flour and mix in the salt.
- Add around 1½ cup of water to get a flowy batter.
- Now heat the oil in the frying pan.
- Meanwhile, prepare the piping bags filled in with prepared batter.
- Once the oil is hot enough turn the flame to medium. Now cut open the tip of the piping bag. Make sure to cut a very small tip. So the batter will come as drip not pour out.
- Now directly to the hot oil start dripping the batter to form the boondhis, as shown in the video.
- Once the bubbles subsides drain the boondhis and place them in paper towel to remove excess oil.
- Cook the boondhis in batches.
- While the boondhis are cooling down, we can start the sugar syrup by adding sugar to a wide pan along with 2 cups of water.
- Let the sugar melt and come to boil for 2 mins. Now add the food color, rose essence, saffron and mix well.
- Now add in the prepared boondhi give a nice toss to ensure the boondhis absorbs the syrup and well binded. Make sure to turn the flame to low while adding the boondhi to avoid burnt bottom.
- Turn off the flame and add the melon seeds and ghee and mix well.
- Once the mixture is still warm enough roll them into ladoos.
- Garnish with gold / silver edible foil and pistachio and serve warm (or) store in fridge and serve cold.
Notes | FAQ
- The batter consistency is very important to get the perfect boondhi. Too watery will absorb oil; too thick, boondhi will be big size, not small. When we swipe the batter from the ladle back we should be able to see the clear swipe we made with finger.
- Sugar syrup need not be one string or any consistency, which is an advantage. We need just to boil the sugar syrup to make the boondhi absorb the syrup.
- Please refer my video how to directly pour the batter from the piping bag into hot oil very carefully.
- Draining the boondhis in paper towel is a must as we are doing tiny boondhis, to avoid oily ladoos.
- Ghee adding is only for flavor. We can avoid also.
- Medium flame is important to avoid burnt boondhi or oil-absorbed boondhi.
Tried this recipe?Let us know how it was!