A traditional Indian sweet made from besan (gram flour) and sugar, formed into small round balls called ladoos.
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Place a sieve over a mixing bowl. Add besan (gram flour), baking soda, and saffron food color. Sieve well.
Gradually add water at room temperature to make a lump-free, free-flowing batter. Do not add too much water.
Transfer the boondi batter into a piping bag or a cover. Tighten at the end and cut a very small tip with scissors.
Heat oil in a kadai over medium to high heat. Gently squeeze the cover to pour the batter into the oil, forming small boondi. Repeat for all the batter.
In a pan over medium heat, add sugar and water. Allow to melt and add red food color.
Boil for 5 minutes. The syrup should have a greasy texture.
Add the prepared boondi to the sugar syrup and stir well.
Cover with a lid and let it rest for 10 minutes.
Add cardamom powder, ghee, and Watermelon seeds and mix well. Shape into ladoos and store in an airtight container for up to 1 week.
Ensure the batter is lump-free for smooth boondi.
Do not overheat the oil, as it may burn the boondi.
Allow the mixture to cool slightly before shaping into ladoos for easier handling.
What is the cooking process for making Homemade Quick and Simple Motichoor Ladoo?
To make Homemade Quick and Simple Motichoor Ladoo, start by sieving besan (gram flour), baking soda, and saffron food color into a mixing bowl. Gradually add water to create a smooth, lump-free batter. Heat oil in a kadai and use a piping bag to form small boondi by squeezing the batter into the hot oil. Once all the boondi is fried, prepare a sugar syrup by boiling sugar and water until it reaches a greasy texture. Combine the boondi with the syrup, let it rest, then mix in cardamom powder, ghee, and watermelon seeds before shaping into ladoos.
Can I make Motichoor Ladoo gluten-free?
Yes, you can make Motichoor Ladoo gluten-free by substituting besan (gram flour) with a gluten-free flour blend. However, keep in mind that the texture and flavor may vary slightly. Always check that the other ingredients, like baking soda and food colors, are also gluten-free.
What are some good storage tips for Homemade Motichoor Ladoo?
To store Homemade Motichoor Ladoo, place them in an airtight container to keep them fresh. They can be stored at room temperature for up to 1 week. For longer storage, you can refrigerate them, but allow them to come to room temperature before serving for the best taste and texture.
What can I substitute for watermelon seeds in Motichoor Ladoo?
If you don't have watermelon seeds on hand, you can substitute them with chopped nuts like almonds or pistachios for added crunch and flavor. Alternatively, you can omit them entirely if you prefer a simpler ladoo.
What dishes pair well with Motichoor Ladoo for a festive meal?
Motichoor Ladoo pairs beautifully with other Indian sweets like Gulab Jamun or Barfi for a festive meal. You can also serve them alongside savory dishes like Pulao or Biryani to balance the sweetness. A cup of masala chai or coffee complements these ladoos perfectly as well.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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