📝 About This Recipe
Moti Choor Ladoo, literally translating to 'crushed pearls,' is the quintessential sweet of the Indian Festival of Lights. These melt-in-your-mouth spheres are crafted from tiny droplets of fried chickpea flour batter, soaked in a fragrant saffron-infused sugar syrup. Their glistening texture and rich cardamom aroma make them a symbol of prosperity and joy in every Indian household during Diwali.
🥗 Ingredients
For the Boondi Batter
- 2 cups Besan (Fine Chickpea Flour) (Sifted to ensure no lumps)
- 1.25 cups Water (Adjust slightly for a thin, flowing consistency)
- 1/8 teaspoon Orange Food Color (Optional; liquid or powder)
- 1 tablespoon Ghee (Melted, for the batter)
For the Sugar Syrup (Chashni)
- 1.5 cups Granulated Sugar
- 1 cup Water
- 1 pinch Saffron Strands (Crushed)
- 1 teaspoon Cardamom Powder (Freshly ground)
- 1 teaspoon Rose Water (For floral aroma)
- 1/2 teaspoon Lemon Juice (To prevent crystallization)
For Frying and Assembly
- 2 cups Ghee (For deep frying; can use oil but ghee is traditional)
- 2 tablespoons Melon Seeds (Magaz) (Lightly toasted)
- 1 tablespoon Pistachios (Slivered, for garnish)
- 1 teaspoon Dried Edible Rose Petals (Optional garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted besan, orange food color, and 1 tablespoon of ghee. Gradually add water, whisking continuously to create a smooth, thin batter with a pouring consistency (it should fall in a steady stream).
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2
In a wide pan, combine sugar and 1 cup of water over medium heat. Stir until the sugar dissolves completely.
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3
Add the saffron strands, cardamom powder, and lemon juice to the sugar syrup. Simmer for 5-7 minutes until it reaches a 'half-string' consistency (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 perforated ladle (boondi jharni) about 4-5 inches above the hot ghee. Pour a ladleful of batter onto the perforated spoon.
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7
Tap the edge of the spoon gently or use the back of a spoon to press the batter through the holes so tiny droplets (boondi) fall into the ghee.
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8
Fry the boondi for only 30-45 seconds. They should be cooked through but stay soft, not crispy. Remove with a slotted spoon and drain on paper towels.
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9
Repeat the process for the remaining batter, ensuring you wipe the perforated spoon clean between batches to keep the holes clear.
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10
Add all the fried boondi into the warm sugar syrup. Mix gently to ensure every pearl is coated.
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11
Cover the pan and let the boondi soak in the syrup for 30 minutes. The boondi will absorb the liquid and swell up.
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12
If the mixture looks too dry, add a tablespoon of hot water. If it's too wet, cook on low heat for 2-3 minutes while stirring.
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13
Stir in the toasted melon seeds. Pulse the mixture in a food processor for just 2-3 seconds if you want a finer 'Moti Choor' texture, though this is optional.
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14
Grease your palms with a little ghee. Take a small portion of the warm mixture and gently press between your palms to form a round ball about the size of a golf ball.
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15
Garnish each ladoo with slivered pistachios and rose petals. Let them set for 2 hours before serving to firm up.
💡 Chef's Tips
Use a very fine-holed ladle to get the 'Moti' (pearl) effect; a standard boondi ladle might make them too large. Do not over-fry the boondi; if they become crunchy, they won't absorb the sugar syrup properly. Ensure the sugar syrup is warm when adding the boondi; cold syrup won't penetrate the chickpea pearls. If the ladoos aren't holding their shape, the syrup might be too thin; cook the mixture for a few more minutes on low heat. Wipe the perforated ladle after every single batch to ensure the drops remain round and distinct.
🍽️ Serving Suggestions
Serve at room temperature on a silver platter for a traditional festive look. Pair with savory snacks like Masala Nimki or Samosas to balance the sweetness. Serve alongside a hot cup of Masala Chai for a perfect afternoon treat. Place in decorative cupcake liners for gifting to friends and family during Diwali. Enjoy as a dessert following a heavy festive meal of Puri and Chole.