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.
During the frying process you may end up getting some flat balls of boondi. To avoid that follow few simple tricks here.
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.
Sending this recipe to Sonal’s Holi Collective theme. Check out my friend’s blog for some awesome Holi recipes.