No festival or auspicious occasion feels complete without sweets, and when it comes to Motichoor laddus, they’re often the first to be mentioned. Made from tiny boondi pearls, these laddus are not only visually delightful but also incredibly flavourful. While you may have tasted shop-bought laddus on numerous occasions, there’s something truly special about enjoying Motichoor laddus prepared at home. The use of pure ghee, a clean environment, and a personal touch all enhance the experience. Perhaps that’s why so many people take pleasure in making them themselves. (Local18)
Homemaker Anita Devi shares that the key ingredients for Motichoor laddus are quite simple: gram flour (besan), ghee, sugar, water, and cardamom powder. For decoration, one may also use almonds, pistachios, cloves, or a touch of edible silver leaf (varak). If desired, a small amount of saffron or orange food colouring can be added for that familiar market-style look. (Local18)
To begin, prepare a smooth and slightly runny batter using gram flour and water. Strain the mixture to ensure there are no lumps, and it should be of a consistency that allows tiny droplets (boondi) to form when passed through a perforated ladle into hot ghee. A bit of colouring at this stage gives the laddu its signature appearance. (Local18)
Next, fry the boondi in hot ghee. As the batter is poured through the ladle, small droplets fall into the ghee and puff up into golden pearls. Fry until they’re lightly golden, then remove and drain. Repeat until all the batter is used; this boondi will form the base of your laddus. (Local18)
Now, it’s time to prepare a one-string sugar syrup. Boil the sugar and water until it reaches a consistency where the syrup lightly sticks between your fingers. Add cardamom powder for fragrance. You may also include a splash of rose water or saffron, which adds a delicate aroma and a touch of richness. Once the syrup is ready, mix in the warm boondi and stir thoroughly so the syrup is evenly absorbed. (Local18)
When the mixture is just warm enough to handle, grease your palms with ghee and shape the mixture into small, round laddus. Finish them off with slivers of almond, pistachio, or a sheet of silver foil for a festive touch. And there you have it, homemade Motichoor laddus, ready to make any celebration even more special. (Local18)
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Author: News18
