Motichoor Laddoo (Delhi Festive Style)

Name: Motichoor Laddoo (Delhi Festive Style)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10 servings
Cuisine: Delhi
Ingredients: 250 g gram flour (besan); 200 ml Water; 350 g Sugar; 1 pinch Saffron; 1 pinch orange food colour; 0.5 tsp cardamom powder; 500 ml Ghee; 2 tbsp chopped nuts

Tiny fried gram flour pearls soaked in saffron sugar syrup and shaped into soft round laddoos, a beloved festive sweet across Delhi households and sweet shops.

🇮🇳India· Delhi

Prep: 30 min
Cook: 60 min
Total: 90 min
Servings: 10
Difficulty: Hard
Calories: 210 kcal

Ingredients

0 of 8 gathered

Servings

250 g gram flour (besan) — fine grade
200 ml Water — for batter
350 g Sugar — for syrup
1 pinch Saffron
1 pinch orange food colour — optional, natural
½ tsp cardamom powder
500 ml Ghee — for deep frying
2 tbsp chopped nuts — for garnish

Equipment

•Perforated ladle (jhara)
•Kadai

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 9 g
carbs: 30 g
fibre: 1 g
protein: 3 g
calories: 210 kcal

Instructions

1
Mix the gram flour and water into a smooth batter without lumps. Make it slightly thinner than pakora (fritter) batter.
2
Boil the sugar, water, saffron and cardamom powder into a syrup. Cook until a drop stretches into a single thread between your fingers.
3
Heat ghee (clarified butter) in a kadai (deep pan). Pour the batter through a slotted spoon so tiny boondi (pearls) drop in.
4
Fry the boondi quickly until just cooked but not crisp. Drain them well.
5
Stir the fried boondi straight into the warm sugar syrup.
6
Leave the boondi to soak for 15 to 20 minutes. They should become soft and absorb the syrup.
7
Take small portions of the warm boondi. Shape them gently into round laddoos (sweet balls).
8
Top with chopped nuts. Let the laddoos set completely before serving.