Motichoor Ladoo Recipe with Ghee to Light Up Every Festive Season!

Savor the festive delight with Ghee-infused Motichoor Ladoo recipe guide.

Think of this….It's a festive evening, and laughter echoes through your house. Amidst the vibrant decorations, kids sneakily snatching ladoos when no one's looking, the sweet aroma of ghee drifting from the kitchen, and cheerful faces, there's one thing that binds everyone together - the irresistible urge for "muh meetha" and a plate of sweet, golden Motichoor Ladoos. These tiny, pearl-like delights aren't just desserts but bursts of tradition and sweetness rolled into one.

What's in a Name?

Originating from the Sanskrit words 'ladduka' or 'lattika,' meaning a small ball, Motichoor Ladoo is a tradition wrapped in a delicate crunch and soaked in syrupy goodness. The name itself sparks curiosity as "Moti" stands for pearls while "choor" stands for crush. So, whether it's Diwali, Holi, or any celebration, these ladoos are a must-have on every dessert plate.

Crafting Sweet Moments

Now, let’s dive into the fun part i.e., making your own Motichoor Ladoo! It's easier than you think, and the secret lies in the quality of ingredients. So, here's how you can create your own batch of festive joy.

Ingredients you`ll need: (Pro tip: The measurements given are for 10 ladoos so don`t forget to adjust them as per your requirements).

For sugar syrup:

• 1 cup Jaggery

• ½ cup Water

• ¼ teaspoon Cardamom powder

• Pinch of saffron or Kesar (Tip: use powder or crushed saffron)

• A pinch of orange food color (tip: this is optional)

For Boondis:

• 1 cup Besan  or Gram Flour, (Tip: For the perfect Motichoor Ladoos, opt for fine besan to create a smooth batter)

• ¾ cup Water, approximately

• ¼ teaspoon Cardamom powder

• Pinch of powdered or crushed saffron powder (Kesar)

• Pinch of orange food color (Tip: optional)

• 2 tbsp of A2 cow ghee for frying

For Garnish:

• Crushed Pistachios

• Gulkand/Rose petals

• Golden or Silver Vark (edible silver leaf)

Now, let's get cooking! 

[Pro-tip: To bite into goey delicacy, you have to prepare each elements separately)

Preparation

Making Sugar Syrup:

• Firstly, combine sugar and water in a pan and bring it to a boil.

• Then, add saffron and gulkand, and simmer the mixture over medium heat until it achieves a single-string consistency.

[Pro-tip: To test for this consistency, place a drop of the cooled syrup between your thumb and forefinger, pressing it. When you separate your fingers, it should form a continuous string without breaking.

• Finally, turn off the heat and set it aside.

Making Boondi

Sieve the besan first, to prevent the formation of lumps when water is incorporated.

• Sieve the besan first, to prevent the formation of lumps when water is incorporated.

• Then, in a bowl, mix together gram flour (besan), cardamom powder, saffron, and a pinch of food color (optional). Mix them thoroughly.

• Gradually, add water and continuously whisk until a smooth, thin batter with a free-flowing consistency is formed. The batter must be free-flowing and without any lumps. The thin batter makes the beautiful boondi (tiny pearls) that we need for this recipe.

• Next, heat ghee in a pan or wok. Once hot, position a perforated ladle or jhara about 3 to 4 inches above the ghee and pour the batter.

• Allow the batter to fall through the holes as tiny droplets.

• Fry for approximately a minute until the boondis are thoroughly cooked. Avoid overcooking.

[Note: If you fry them for longer, they will become crispy and hard, and hence,will not soak up the sugar syrup.]

• Remove the boondis from the ghee using another perforated ladle, ensuring thorough drainage.

• Place the fried blondes on a paper towel, cover with a lid to prevent drying, and repeat the process for the remaining batter.

[Tip: Don`t forget to wipe the ladle clean with a cloth before pouring the next batch of batter.]

[Note: Keep the sugar syrup warm by placing it on the lowest flame or a plate with hot water while frying. It will not be possible to roll ladoos if the consistency is more than one string or less than one string.]

Making Laddoos

Now that you have the boondis and the sugar syrup ready, all you have to do is assemble the two, and you are all set to bite into one of the best motichoor ladoo for any festive occasion. 

• Add the fried boondis to the warm sugar syrup and cook on the lowest setting for 2 to 3 minutes. This ensures that boondis become soft and evenly sweetened. 

• Ensure that the A2 ghee is adequately hot before pouring the batter. Maintain the temperature at a low to medium level, as it is crucial for the boondi to retain its shape.

• Turn off the flame, cover, and let it sit for 2 to 3 minutes. When the mixture is warm to touch, grease your palm with A2 ghee, take a small piece of the mixture, and shape it into balls.

• Garnish with pistachios, or the edible foil and rose petals or Gulkand. 

[Tip: This Motichoor ladoo recipe will take you hardly 30 to 40 minutes to make. You can serve the laddoos hot or freeze them to serve them as desserts.]

[Goey tip: Serve the hot ladoos with a drizzle of hot ghee or jaggery for that extra sweetness in desserts after a sumptuous meal!]

Alternate Method Without Jhara

Now, even if you don't have a jhara, making these yummy ladoos is still possible! Just follow some simple steps as stated below, and you are good to go! Trust us, it will not affect the consistency or taste.

• Use a slotted spoon with holes. Hold the spoon over the hot oil and pour the batter onto the back of the spoon, allowing small droplets to fall into the oil.

• Fry the boondis until they are golden brown. Remove them using a regular slotted spoon and set them aside.

Follow the same process for making the sugar syrup, and then coat the boondis in the syrup. Allow the ladoos to cool completely before serving.

Quick Help (FAQ):

• Now, we know you are curious to know a lot of things related to our recipe. We`re more than happy to clear your doubts. Just keep reading ahead! 

• Is sugar syrup consistency important? 

• To get that perfect ladoo texture, the syrup should form a continuous string when pressed between your fingers. This ensures your ladoos are just the right amount of sticky and sweet.

• What’s the best ghee for ladoos? 

• Go for A2 cow ghee! Its rich, traditional flavor takes your ladoos from good to irresistible.

• Can I add nuts or other flavors? 

• Absolutely! Feel free to toss in some nuts or experiment with flavors to give your ladoos a unique twist.

• Are these ladoos okay for diabetics? 

• In moderation, yes! Made with A2 ghee and jaggery, these ladoos have a lower glycemic index and are packed with antioxidants. But remember, self discipline is the key!

Sweet Beginnings (Conclusion):

In every ladoo lies a story of tradition, and family bonds strengthened over shared meals. This festive season, savor the joy of homemade goodness with Two Brothers Organic Farms and let them be your partner in creating these cherished moments. So, make them, share them, and create memories that will last beyond the last bite.