Diwali Special: Homemade Motichoor LadduVeg
Celebrate the Festival of Lights with these delicious, melt-in-the-mouth Motichoor Laddus. This traditional Indian sweet is made with tiny, golden fried boondi pearls soaked in a fragrant saffron and cardamom sugar syrup. Perfectly textured and garnished with crunchy pistachios and char magaz seeds, these laddus are a must-have for your Diwali festivities. Follow this simple step-by-step guide to create these authentic, round delicacies at home and sweeten your celebrations!
Ingredients
1 cup Sugar
1 cup Water
1 tsp Cardamom Powder
A few Saffron Strands
2 kg Clarified Butter (Ghee)
2 cups Gram Flour (besan)
A pinch Yellow Food Colour
A few Melon Seeds (optional, for garnish)
1 cup Pistachios (chopped)
Instructions
Step 1— Prepare the Sugar Syrup
1
Combine sugar and water in a pan.
2
Stir until the sugar melts completely.
3
Add green cardamom powder and a few strands of saffron.
4
Let the mixture boil for about a minute, then set it aside.
Step 2— Prepare the Batter
1
In a bowl, take besan (gram flour). It should be slightly coarse, not too fine.
2
Add a pinch of yellow food colour and mix well.
3
Gradually add water to create a batter. Ensure there are no lumps; the consistency should be neither too thick nor too thin.
Step 3— Fry the Boondi
1
Heat ghee in a karai (wok).
2
Place a specialized motichoor mold (a plate with small funnel-like holes) over the hot ghee.
3
Pour the batter into the mold and tap it gently so the batter drops into the ghee in small, consistent droplets.
4
Fry the boondi for a minute or two until they are golden and have a light crispness.
5
Remove the boondi and drain them on a plate.
Step 4— Combine and Shape
1
Optionally, roast a few char magaz (melon seeds) and add them to the prepared sugar syrup along with finely sliced pistachios.
2
Add the fried boondi into the syrup and cook for several minutes.
3
Cover the mixture and let it rest for about thirty minutes to ensure the boondi soaks up all the syrup.
4
Once moist, take a handful of the mixture and gently roll it into a nice, round ball. Don't squeeze too hard—just enough to keep it firm.
