Motichoor ladoo is a popular Indian sweet made from chickpea flour (besan) batter fried into tiny droplets, which are then soaked in sugar syrup and formed into round balls. Here’s how you can make it at home:
Ingredients:
For the boondi:
- 1 cup chickpea flour (besan)
- 1/2 cup water
- A pinch of baking soda
- Ghee or oil for frying
For the sugar syrup:
- 1 cup sugar
- 1/2 cup water
- A few saffron strands (optional)
- 1/2 teaspoon cardamom powder
Other:
- Chopped nuts (almonds, pistachios) for garnish
- Edible silver foil (optional)
Instructions:
- Prepare the Boondi:
- In a mixing bowl, combine chickpea flour and water to make a smooth batter. The consistency should be like dosa batter.
- Heat ghee or oil in a deep frying pan.
- Hold a perforated ladle or slotted spoon over the hot oil and pour some batter over it. Tap gently so that small droplets of batter fall into the oil.
- Fry the boondi until they are golden brown. Remove with a slotted spoon and drain excess oil. Repeat until all the batter is used.
- Make the Sugar Syrup:
- In a separate saucepan, combine sugar and water to make the sugar syrup.
- Bring it to a boil, stirring until the sugar dissolves completely.
- Add saffron strands (if using) and cardamom powder. Let it simmer for 5-7 minutes until the syrup slightly thickens.
- Soak the Boondi:
- Add the fried boondi to the warm sugar syrup. Let them soak for 15-20 minutes.
- Shape into Ladoos:
- Once the boondi has absorbed the syrup and cooled down a bit, take small portions and shape them into round balls (ladoos) by pressing firmly between your palms.
- Garnish each ladoo with chopped nuts and edible silver foil if desired.
- Serve:
- Allow the ladoos to cool completely before serving.
- Store them in an airtight container.
Enjoy your homemade motichoor ladoos! They make for a delightful treat during festivals or any special occasion.
