Diwali is a festival of lights, joy, and indulgence in delicious sweets. One of the most iconic sweets that people love to prepare during this celebration is Motichoor Ladoo. These tiny, melt-in-your-mouth laddoos are a Diwali staple and symbolize the festive spirit with their vibrant yellow color and sweet, rich flavor. Here’s a detailed recipe to help you make this irresistible treat at home.
Ingredients for Motichoor LadooFor the Boondi: 1 cup besan (gram flour)
2-3 drops of yellow food color
1/2 cup water (to make the batter)
Ghee (for deep frying)
For the Sugar Syrup: 1 cup sugar
1/2 cup water
1/4 tsp cardamom powder
1/2 tsp rose water (optional)
2 tbsp melon seeds (optional)
For Garnishing: 2 tbsp pistachios or almonds (slivered)
Silver vark (optional)
How to Make Motichoor LadooIn a mixing bowl, sift 1 cup of besan (gram flour) to remove any lumps. Add 2-3 drops of yellow food color to the besan. Slowly pour in water while stirring to create a smooth, slightly thin batter. The consistency should be runny but not too watery. Rest the batter for 10-15 minutes.
Heat ghee in a deep pan over medium heat. To make the boondi, use a slotted spoon or boondi jhara. Hold the spoon just above the hot ghee and pour a small amount of batter onto it. Tap the ladle gently, allowing tiny droplets of batter to fall into the ghee. Fry the boondi until it turns golden and soft. Make sure not to fry it too crispy. Remove the boondi using a slotted spoon and drain it on a kitchen towel. Repeat the process with the remaining batter.
In a pan, combine 1 cup of sugar and 1/2 cup water. Heat on medium flame, stirring occasionally until the sugar dissolves and reaches a one-string consistency (when a small amount of syrup is stretched between your fingers, it should form a thin string). Add 1/4 tsp cardamom powder and 1/2 tsp rose water for flavor. You can also add melon seeds for texture if you prefer. Stir well and turn off the heat.
Add the fried boondi to the sugar syrup and gently mix until the boondi absorbs the syrup completely. Allow it to rest for 10-15 minutes so the boondi softens and absorbs the syrup well.
While the mixture is still warm, grease your palms with ghee and shape the boondi mixture into small, round ladoos by pressing them gently in your hands. If the mixture feels too dry, sprinkle a little warm water or milk to help bind the boondi together.
Garnish each ladoo with slivered pistachios or almonds and, if desired, apply silver vark for an elegant finish. Allow the ladoos to cool completely before serving. Your delicious Motichoor Ladoo is now ready to be served for the Diwali celebration!