Motichoor Laddoo

by Kiran on November 9, 2015 · 12 comments

in Desserts, Indian, Mithai

Laddoo’s are literally bejeweled Indian sweet. Marking it’s presence with sweetness and auspicious color, it’s served during festivals and marriages.

Heck, I could have laddoo’s any day. No need for any celebratory excuse.

Motichoor Ladoo | @KiranTarun http://kirantarun.com/food
All said aside, I cannot believe we made homemade laddoo’s for Diwali this year. Being a Malaysian, laddoo’s are something that doesn’t come to mind during Diwali. And if it does, off we go to the bakery instead of making it from scratch at home.

It’s also very common to serve non-vegetarian dishes during Diwali those days. Until we were married. Only then I discovered that the actual celebrations are done in the most vegetarian way possible. Also, with a lot of ethnic Indian sweets 🙂

Motichoor Ladoo | @KiranTarun http://kirantarun.com/food
Being in the US, indian sweets are scarce and often tastes disappointing. I’ve embraced this fact long enough and quickly realized that some dishes has to be made from scratch if I want to celebrate Diwali, the way it’s meant to be celebrated.

So off to the kitchen I went and slaved for only an hour to make these delectable laddoo’s. It was easy and just as decadent, as what I can recall from my childhood 🙂

Motichoor Ladoo | @KiranTarun http://kirantarun.com/food
Apart from laddoo’s, there’s nan khatai, kesar peda, creamy coconut kheer, and strawberry gulab jamun for Diwali this year. It’s definitely a very sweet affair 🙂

Motichoor Ladoo | @KiranTarun http://kirantarun.com/food

Print This Recipe Print This Recipe

Makes around 15 ladoos

Ingredients:

  • 1 cup chickpea flour (besan)
  • 2 tbsp sooji (semolina flour)
  • 1/4 tsp baking soda
  • generous pinch of saffron threads, powdered
  • 1/2 cup luke-warm water
  • oil & ghee for deep frying
  • some ghee
  • chopped nuts for garnish

Simple syrup —

  • 1/2 cup sugar
  • 1/2 cup water
  • generous pinch of powdered saffron
  • 3 green cardamom pods, cracked
  • 1 tsp rose water

Directions:

  1. To make simple syrup, add sugar and water into a saucepan. Sprinkle in powdered saffron and cracked cardamom pods. Heat this saucepan to medium and bring it to a gentle simmer. Stir until sugar dissolves. Stream in rose water and gently simmer the simple syrup for a few minutes or until it begins to form a sticky thread. Bring the heat to the lowest temperature to keep the syrup from getting cold.
  2. Heat a medium saucepan (karahi) on medium-high. Add enough half oil and half ghee to deep fry boondis.
  3. To prepare boondi (tiny chickpea flour balls) batter, sift chickpea flour (besan), sooji, baking soda and powdered saffron into a deep medium bowl. Drizzle in 1/2 cup of luke warm water and whisk the batter until completely smooth.
  4. Reduce the temperature for deep frying to medium-low.
  5. Using a perforated flat ladle, position it above the hot oil. Using a small ladle, careful pour boondi batter onto the perforated flat ladle. Apply some gently pressure in the circular motion over the batter to release small boondis into hot oil.
  6. Fry boondis for a minute. Do not over fry. Remove fried boondis with a slotted spoon and drain the excess oil over some paper towels. Transfer drained fried boondis to soak into the hot simple syrup. Continue frying the rest of batter. Continue soaking drained fried boondis into hot simple syrup.
  7. Once all boondi’s are fried and done soaking, add soaked boondi’s and remaining hot simple syrup into a blender or food processor. Pulse until desired boondi size is achieved. Do not over-pulse or else it would be impossible to shape them into ladoos. If needed, add 2 tbsp of hot water to help with the blending.
  8. To shape laddoo’s, apply some melted ghee onto your palms. Gather about 2 tbsp of motichoor boondis that we just pulsed, and shape it with your palms.
  9. Garnish laddoo’s with chopped nuts. Leave at room temperature to dry. Ladoos are best consumed within 2 days. It refrigerates well too, up to one week.

 

Motichoor Ladoo | @KiranTarun http://kirantarun.com/food
Off to gobble up some of these freshly made, warm laddoo’s. Here’s wishing you and your loved ones a very Happy Diwali. May the divine light of Diwali illuminates peace, happiness, great health and prosperity into your lives 🙂

What’s on the menu for Diwali this year? Have you tried any Diwali sweets before?

 

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{ 12 comments… read them below or add one }

1 Angie@Angie's Recipes November 10, 2015 at 3:45 AM

wow they look so beautiful!
Happy Diwali to you and your family!
Angie
Angie@Angie’s Recipes recently posted..Pumpkin Soup with Kale Pesto

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2 Rosa November 10, 2015 at 6:34 AM

A delicious looking treat.

Happy Diwali, dear!

Cheers,

Rosa
Rosa recently posted..AN ODE TO COFFEE: WITHOUT YOU, WE ARE NOTHING / HAPPY 10TH BLOG ANNIVERSARY TO MY BLOG

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3 John/Kitchen Riffs November 10, 2015 at 8:48 PM

LOVE that first photo! All of them, really, but that top one is a knockout. Anyway, love these too — what a terrific recipe. Thanks!
John/Kitchen Riffs recently posted..The Yale Cocktail

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4 dixya @ food, pleasure, and health November 11, 2015 at 7:36 AM

happy diwali dear..im not a huge fan of desi mithais unless you give me kaju burfi 🙂 my mom on the other hand loves these sweets. i had no idea that ladoos were made this way..learning something new everyday.
dixya @ food, pleasure, and health recently posted..Why I Ran a Half-Marathon?

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5 Shibi @ FlavzCorner November 11, 2015 at 1:51 PM

Hats off to you Kiran for trying the motichoor laddoo from scratch. I didn’t know that you had to pulse the boondi to make the laddoo, just knew that it was not easy..lol. But I bet its worth the effort.
Just a question: How far you have to place the slotted ladle to pour the batter so that they will form boondi with the desired shape, or is it just the batter consistency that makes the right boondi? I am not very good with deep frying :(, so I always use long spoons :).

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6 Kankana November 12, 2015 at 11:07 AM

You did quite a fine job with these ladoos. I won’t even dare to dream make motichoor ladoo at home. It’s one of my guilty pleasure. Gobbled quite a few yesterday 😉
Kankana recently posted..Jalebi

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7 julie November 12, 2015 at 2:53 PM

laddus look perfect for any occasion,can munch them on..lovely 🙂
julie recently posted..Ghee Mysore Pak (Step by Step Pics) & Diwali Wishes !!!

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8 Jennifer Farley November 12, 2015 at 8:40 PM

You have so many amazing flavors in this dish! It sounds wonderful. Happy Diwali 🙂
Jennifer Farley recently posted..Spiced Pumpkin Beer Bread

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9 MyKabulKitchen November 22, 2015 at 2:48 PM

Beautiful pictures! Are you from Malaysia? My grandparents lived there for a few years, my grandfather had an engineering project there, they loved it 🙂
MyKabulKitchen recently posted..From Kabul to Paris: Rose Petal Yogurt Opera Cake

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10 Ridhima January 28, 2016 at 11:01 AM

Yumm! Fantastic recipe! My mum makes these and I absolutely love them!! 🙂
-Ridhima
Ridhima recently posted..Apple Pie

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11 Kiran May 16, 2016 at 4:41 PM

Isn’t homemade laddoos’ the best? 🙂

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12 The Steaming Pot April 14, 2016 at 5:25 AM

Wow, I wouldn’t have thought of attempting to make laddoos at home. You make it seem achievable 🙂 Applause!
The Steaming Pot recently posted..Tomato Carrot Soup

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