Motichoor Ladoo

📝 Ingredients:

• 2 cups besan (gram flour)
• 2 tbsp sooji (semolina/rava) – optional, for extra crispness
• 1 ½ cups sugar
• 1 ½ cups water (for sugar syrup)
• A few drops orange food color (or saffron color)
• ½ tsp cardamom powder (elaichi)
• 1 tbsp melon seeds / chopped pistachios / cashews (optional, for garnish)
• Ghee or oil – for frying

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👩‍🍳 Method:

1. Make the Boondi Batter

1. In a bowl, mix besan + sooji + a pinch of baking soda (optional).
2. Add water slowly to make a smooth, flowing batter (like dosa batter).
3. Add a few drops of orange food color and mix well.

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2. Fry the Boondi

1. Heat ghee/oil in a kadhai on medium heat.
2. Hold a boondi jhara (slotted spoon) over the oil.
3. Pour batter on top and tap gently so tiny round boondis fall into the oil.
4. Fry for 30–40 seconds only – don’t make them crispy, just soft.
5. Remove and keep aside. Repeat with remaining batter.

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3. Make Sugar Syrup

1. In another pan, add sugar + water.
2. Boil until you get a 1-string consistency (sticky but not too thick).
3. Add cardamom powder and a few drops of food color.

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4. Mix Boondi with Syrup

1. Add fried boondis into the warm sugar syrup.
2. Mix well so boondis soak up the syrup.
3. Cover and rest for 10–15 minutes.

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5. Shape the Ladoo

1. When mixture is still warm, grease your palms with ghee.
2. Take small portions and roll into round ladoos.
3. Garnish with melon seeds / chopped nuts.

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6. Serve & Store

• Let them cool completely before storing.
• Keep in an airtight container – stays fresh for 4–5 days at room temperature.

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🌟 Tips:

• Use a proper boondi jhara for small, even boondis.
• If ladoos don’t bind → warm mixture slightly or add 1 tsp hot ghee.
• If they turn hard → sugar syrup was overcooked. Keep it at 1-string consistency only.

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✨ And there you go – soft, juicy, melt-in-mouth Motichoor Ladoos just like halwai-style 🎉