{"id":8847,"date":"2015-11-09T16:54:07","date_gmt":"2015-11-09T21:54:07","guid":{"rendered":"http:\/\/kirantarun.com\/food\/?p=8847"},"modified":"2015-11-09T16:54:07","modified_gmt":"2015-11-09T21:54:07","slug":"motichoor-laddoo","status":"publish","type":"post","link":"https:\/\/kirantarun.com\/food\/motichoor-laddoo\/","title":{"rendered":"Motichoor Laddoo"},"content":{"rendered":"L<\/span>addoo’s are literally bejeweled Indian sweet. Marking it’s presence with sweetness and auspicious color, it’s served during festivals and marriages.<\/p>\n

Heck, I could have laddoo’s any day. No need for any celebratory excuse.<\/p>\n

<\/p>\n

\"Motichoor<\/a>
\nAll 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.<\/p>\n

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 \ud83d\ude42<\/p>\n

\"Motichoor<\/a>
\nBeing 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.<\/p>\n

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 \ud83d\ude42<\/p>\n

\"Motichoor<\/a>
\nApart from laddoo’s, there’s nan khatai<\/a>, kesar peda<\/a>, creamy coconut kheer<\/a>,\u00a0and strawberry gulab jamun<\/a> for Diwali this year. It’s definitely a very sweet affair \ud83d\ude42<\/p>\n

\"Motichoor<\/a>\n

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\"Print<\/a> Print This Recipe<\/a><\/p>\n

Makes around 15 ladoos<\/em><\/span><\/p>\n

Ingredients<\/span>:<\/p>\n