Haldiram’s Motichoor Ladoo 300g

Haldiram’s Motichoor Ladoo is a classic Indian sweet made from finely ground gram flour (besan) pearls, which are fried and then mixed with a sugar syrup to form delicious, round ladoos. These ladoos are known for their unique texture and rich flavor.
If you’d like to make motichoor ladoos at home, here’s a detailed recipe:
Ingredients:
For the Boondi:
Besan (gram flour) – 1 cup
Rice flour – 1 tbsp (for crispiness)
Baking powder – 1/4 tsp
Water – as needed (to make the batter)
Yellow food color – a pinch (optional)
Ghee or oil – for frying
For the Syrup:
Sugar – 1 cup
Water – 1/2 cup
Cardamom powder – 1/2 tsp
Saffron strands – a few (optional, for extra flavor and color)
Additional Ingredients:
Chopped nuts (like almonds, cashews) – 1/4 cup
Chopped dry fruits (like raisins) – 1/4 cup
Ghee – 1 tbsp (for mixing)
Steps to Make Motichoor Ladoo:
Prepare the syrup:
In a pan, combine sugar and water. Heat over medium flame until the sugar dissolves and the syrup reaches a one-string consistency.
Add cardamom powder and saffron strands (if using). Keep the syrup warm.
Make the boondi batter:
In a mixing bowl, combine besan, rice flour, baking powder, and a pinch of food color (if using).
Gradually add water and whisk to make a smooth, slightly thick batter. The batter should be of dropping consistency but not too runny.
Fry the boondi:
Heat ghee or oil in a pan or wok over medium heat.
Use a perforated spoon or a special boondi ladle (with holes) to drop small droplets of batter into the hot ghee/oil. Fry the boondi until golden and crisp. Remove with a slotted spoon and drain on paper towels.
Repeat the process until all the batter is fried.
Mix boondi with syrup:
Once the boondi is fried, add it to the warm sugar syrup. Let it soak for a few minutes until the syrup is absorbed.
Prepare the mixture:
Gently fold in chopped nuts and dry fruits into the boondi-syrup mixture.
Allow the mixture to cool slightly. Add ghee for a richer taste and better binding.
Form the ladoos:
Grease your hands with ghee. Take small portions of the mixture and shape them into round ladoos. Press firmly to ensure they hold their shape.
Continue making ladoos until all the mixture is used.
Cool and store:
Allow the ladoos to cool completely. Store them in an airtight container.
Tips:
Ensure the syrup is warm when mixing with boondi to help it absorb better.
Fry the boondi in batches to avoid overcrowding and ensure even frying.
You can adjust the sweetness by altering the amount of sugar in the syrup.
These homemade motichoor ladoos will be rich, flavorful, and perfect for festive occasions or any special treat!