📝 About This Recipe
Motichoor Laddoo is the crown jewel of Indian festivities, known for its melt-in-the-mouth texture and tiny, pearl-like droplets of fried chickpea flour. Originating from the royal kitchens of North India, these laddoos are soaked in a fragrant saffron-infused sugar syrup and bound into shimmering golden spheres. What makes this recipe special is the delicate balance of cardamom, rose water, and crunchy melon seeds that create a symphony of traditional flavors.
🥗 Ingredients
For the Boondi Batter
- 2 cups Besan (Gram Flour) (fine quality, sifted twice)
- 1.25 cups Water (adjust for a thin, flowing consistency)
- 1/8 teaspoon Orange Food Color (optional, for that classic look)
- 1 tablespoon Ghee (melted, to add to the batter)
For the Sugar Syrup (Chashni)
- 1.5 cups Sugar (granulated white sugar)
- 1 cup Water
- 1 pinch Saffron Strands (soaked in a teaspoon of warm milk)
- 1/2 teaspoon Cardamom Powder (freshly ground)
- 1 teaspoon Rose Water (culinary grade)
- 1/2 teaspoon Lemon Juice (to prevent crystallization)
For Frying and Assembly
- 3 cups Ghee (for deep frying)
- 2 tablespoons Melon Seeds (Magaj) (lightly toasted)
- 1 tablespoon Pistachios (slivered for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted besan, orange food color, and 1 tablespoon of melted ghee. Gradually add water, whisking constantly to ensure no lumps form, until you achieve a smooth, thin, pouring consistency.
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2
Prepare the sugar syrup by combining sugar and water in a wide pan over medium heat. Stir until the sugar dissolves completely.
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3
Add the saffron milk, cardamom powder, and lemon juice to the syrup. Let it simmer until it reaches a 'half-string' consistency—it should be sticky but not yet forming a full thread.
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4
Stir in the rose water to the syrup, turn the heat to the lowest setting to keep it warm, and set aside.
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5
Heat ghee in a deep frying pan (kadai) over medium-high heat. To test, drop a bit of batter; it should rise to the surface immediately.
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6
Hold a fine-holed boondi ladle (jhara) about 4-5 inches above the hot ghee. Pour a ladleful of batter onto the jhara and tap the edge gently so tiny droplets fall into the ghee.
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7
Fry the boondi for only 30-45 seconds. They should be cooked through but remain soft, not crispy or crunchy.
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8
Remove the boondi with a slotted spoon, draining excess ghee, and drop them directly into the warm sugar syrup.
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9
Repeat the frying process for the remaining batter, ensuring you wipe the front and back of the jhara after every batch to keep the holes clear.
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10
Once all the boondi is in the syrup, cook the mixture on low heat for 2-3 minutes, stirring gently until the boondi absorbs most of the syrup.
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11
Turn off the heat. Cover the pan with a lid and let the mixture rest for 30 minutes. This allows the boondi to swell and become tender.
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12
Add the toasted melon seeds to the mixture and pulse it in a food processor for just 2-3 seconds. This breaks some pearls and makes the texture more cohesive for binding.
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13
Grease your palms with a little ghee. Take a small portion of the warm mixture and gently press it between your palms to form a round ball about the size of a golf ball.
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14
Place the laddoos on a tray and garnish each with slivered pistachios while they are still slightly moist.
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15
Allow the laddoos to set completely at room temperature for 2 hours before serving or storing.
💡 Chef's Tips
Always wipe your ladle (jhara) clean between batches to ensure the boondi remains tiny and round. Do not over-fry the boondi; if they become crispy, they will not absorb the sugar syrup effectively. If the mixture feels too dry to bind, sprinkle a tablespoon of hot water or milk and mix well. For the best flavor, use high-quality Desi Ghee for frying rather than vegetable oil. Pulse the mixture very briefly; you want to break the pearls slightly, not turn them into a paste.
🍽️ Serving Suggestions
Serve at room temperature as a standalone dessert after a spicy Indian meal. Pair with a hot cup of Masala Chai for a delightful afternoon treat. Serve alongside savory snacks like Samosas or Pakoras for a classic 'Meetha-Namkeen' combination. Arrange in a decorative box for a thoughtful handmade gift during Diwali or Holi. Lightly warm a laddoo for 5 seconds in the microwave and serve with a scoop of vanilla bean ice cream for a modern twist.