Motichoor ladoos prepared from gram flour are tiny droplets of flour that are fried, later immersed in thick sugar syrup and finally shaped liked ladoos. Mootichoor ladoos are used in Indian pujas (prayers) and offered to gods as a prasad (religious offering). Wondering what ladoo means? Ladoo is derived from a Sanskrit word “ladduka or lattika” that means – a small ball.
This melt-in-the-mouth Indian delicacy gets its name from the hindi word “Moti” meaning pearls and choor meaning “crushed”. Combined together it means “Crushed Pearl balls”. Binding them together is a task and they can crumble again, if small pressure is applied.
This looks like a lot of work, but believe me its totally worth the effort! 🙂
RECIPE DETAIL – Boondi for ladoos is always fried in ghee but you can substitute ghee for oil. To fry boondi for motichoor laddos find a channi (strainer) with small holes, more like a jhara (picture below). Since I didn’t had that, I have used the regular one and later crushed boondis in a food processor for finer pearls.
Carefully pour besan batter through this strainer into the hot oil. Adding baking powder makes boondi balls to puff up; likewise soda water will do the same job.
While preparing the sugar syrup add lemon juice or citric acid, this will prevent the sugar from crystallizing. After mixing everything, allow ladoo mixture to sit for at while, until it’s comfortable to touch. Start shaping the ladoos.
Using a whisk mix it well and prepare a lump-free batter.
The batter should be of dropping consistency as shown in the picture.
Find a strainer with holes as shown in the pic to fry boondi.
Or use a jhara - as shown in this pic.
Heat oil in a kadhai. Check the oil before frying, drop a pea size besan batter inside the hot oil..
And if floats right back up, means your oil is ready for frying.
Hold the strainer right above the kadhai, neither too low, nor too high. It should be couple of inches above the oil. Pour the batter into the strainer. start tapping the strainer with a spoon and you can see small drops of boondi falling in the hot oil.
Once done remove boondis from oil and place them on a paper napkin to absorb excess oil. Crispy fried boondi all ready.
Pulse them in a food processor for fine mootichoor ladoos.
Boondi is ready!
SUGAR SYRUP PREPARATION
Time to prepare sugar syrup for boondis. In a pan combine sugar, water, lemon juice and rose water. Boil till it is reduced in quantity and has reached one string consistency. It will take 5-7 minutes to reach one string consistency.
Check its consistency - take some liquid on the back of a spoon and if it coats the spoon without dripping means sugar syrup is ready. Other way would be to take some cooled off sugar syrup in between your fingers, press and now open your fingers, if it forms a thick string between your fingers without breaking - sugar syrup is ready to use.
To the boiling syrup add saffron strands, cardamom powder and chopped pistachios. At the last add mawa.
Feel free to add color to the sugar syrup. Add fried boondi.
Mix till the mixture is well blended. Take it off the flame.
When it is comfortable to touch start shaping the ladoos.
If the mixture feels sticky, apply some ghee in your hands and shape them.
Repeat the process with rest of the mixture.
Enjoy tasty and delicious Motichoor ladoo on any festive occasion!!