Photo: Gaurav Dhwaj Khadka · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Dessert

Motichoor Ladoo

Traditional 18. Motichoor Ladoo recipe

🧺 Ingredients

• 240g besan (gram flour)
• 30g rava (semolina)
• ¼ tsp saffron food color
• 360ml water
• oil for frying (approximately 600ml)
• 200g sugar
• ½ tsp saffron food color (for syrup)
• 120ml water (for syrup)
• ¼ tsp cardamom powder
• ½ tsp lemon juice
• 30g cashews, chopped
• 30g pistachios, chopped

👩‍🍳 How to make Motichoor Ladoo

1. Prepare batter (5 mins): Mix besan and rava. Add 360ml water and saffron color to make thin, pourable batter (visual cue: batter flows easily, bright orange color).
2. Make syrup (4 mins, medium heat): Dissolve 200g sugar in 120ml water. Boil for 4 minutes until slightly thickened (visual cue: syrup is clear, flows slowly from spoon).
3. Add syrup flavoring (1 min, low heat): Add saffron color, cardamom powder, and lemon juice to syrup. Keep warm.
4. Fry boondi (15 mins, medium heat): Heat oil to medium temperature. Using a perforated boondi maker or fine sieve, drizzle batter into hot oil (visual cue: batter drips through holes, forms tiny pearls). Fry until golden (visual cue: pearls turn light golden, crispy). Remove with slotted spoon, drain on paper towels. Work in batches.
5. Coat with syrup (2 mins, warm temperature): Immediately transfer fried boondi to warm sugar syrup. Mix gently with spoon for 2-3 minutes until boondi absorbs syrup and swells (visual cue: pearls absorb syrup, become soft and spongy).
6. Shape (3 mins): While still warm, shape mixture into 14 laddoos (visual cue: soft yet holding shape, glossy appearance). Press gently in oiled hands (visual cue: firm ladoos that don't crumble).
7. Cool (10 mins): Rest for 10 minutes until completely set. Garnish with cashew and pistachio pieces.

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