Rose-Flavored Motichoor Ladoo
Equipment
- Boondi Jhara or perforated ladle Essential for making the tiny boondi droplets. If you don’t have one, a large slotted spoon works in a pinch.
- Deep frying pan For frying the boondis evenly.
- Heavy-bottomed saucepan To prepare the sugar syrup without burning.
- Mixing bowl To combine boondi and syrup.
- Food processor (optional) For a finer texture before shaping the ladoos.
Ingredients
- 1 cup fine besan gram flour
- ¾ cup water
- 1 tbsp rose water or more, based on your preference
- Few drops of pink or orange food color
- 1½ cups sugar
- 1 cup water for sugar syrup
- ¼ tsp cardamom powder
- 2 tbsp ghee for binding
- 2 tbsp chopped pistachios
- 2 tbsp chopped almonds
- Dried rose petals for garnish
- Optional: a few strands of saffron soaked in warm milk
Instructions
Make the Batter
- In a bowl, mix besan, water, and a drop or two of food coloring until smooth. The consistency should be thin enough to flow easily through the perforated ladle.
Fry the Boondi
- Heat oil or ghee in a deep pan. Hold the boondi jhara over the oil and pour a spoonful of batter over it. Tap or swirl gently to let droplets fall into the oil. Fry just until they're soft—not crispy.
Prepare Sugar Syrup
- In a separate pan, dissolve sugar in water and bring to a boil. Add cardamom powder, rose water, and saffron milk (if using). Cook until it reaches a one-string consistency.
Combine Boondi & Syrup
- Add the warm boondi directly into the syrup. Let it soak for about 10 minutes so the flavors can meld.
Blend and Shape
- For that classic motichoor texture, pulse the soaked boondi in a food processor just once or twice. Then, mix in ghee and chopped dry fruits. Shape the mixture into small ladoos while it’s still warm.
Garnish
- Top with more pistachios, almonds, and a pinch of dried rose petals for that final luxe touch.