Motichoor Ladoo is one of the most popular Sweet sold in most of the mithai shop in India. Till last year, I was looking for the boondhi ladle that has tiny holes. But many shops told that specific tiny holed boondhi ladle is available only in North India. Then when I had a casual talk with one of my friend who is a Maharashtrian, she advised me to use the usual perforated ladle and then grind the ladoo mixture to a coarse paste. Though the ladoo doesn't look like the motichoor ladoo we get it in shops, still the coarse and nutty texture has the same flavour and taste and my family enjoyed this ladoo very much. The orange color of this ladoo make the ladoos look more appealing and appetizing.For most of the festivals, we would love to share the sweets we made with our family, friends and relatives. This is one such best sweet that can be given as a gift to all our friends and relatives.

Tips & Tricks to get perfect Motichoor Ladoos:

1. Besan Variety:

Choosing right besan variety is the first step to get perfect Motichoor Ladoo. Besan that we need to use should be coarse besan. Generally bombay besan are very smooth. For many mithai like Besan Ladoo, Besan ki Burfi, we use coarse variety of besan. If you have only smooth besan, then use 1 tablespoon of sooji to the besan.

2. Batter Thickness:

The besan batter should be thin but not so watery in consistency. If the batter is thick, then it will clog the holes of the slotted ladle.

3. Frying Process:

The boondis gets fried in oil/ghee so quickly and hence we need to immediately take it out the moment the bubble ceases. Do not overcook and burn the boondhis.

4. Syrup:

The sugar syrup should be warm when we add the bhoondi. But we should not overcook the syrup. So keep the syrup in a warm place may be close to the frying pan where we fry the bhoondi so that the syrup remains warm. We can add lemon juice to the sugar syrup to prevent crystallization of sugar syrup

5. Ladle:

The ladle to make bhoondi should have smaller holes. For the traditional South Indian Boondhi Ladoo, we use a ladle called Jarini which has holes little bigger than we need to motichoor. For motichoor, we need really very tiny holes so our boondi is small and round and perfect. But its not a issue if you have only the regular slotted ladle or jarini. We can first make the boondi and then soak in sugar syrup and then coarsely grind ksut giving a pulse or two that will make the boondi to breakdown and it will be perfect a motichoor.

6. Resting Time:

Once you shape the ladoos, keep it aside for atleast 4-5 hours for the flavors to nicely mingle and gets incorporated. Also we can garnish with almonds, melon seeds and pistachios for added flavor. Also we can add cardamom and rose essence to the sugar syrup for added flavor.

Method with step by step instructions

Method for making Boondhi Batter:

Sieve the gram flour to get rid of lumps. Take a mixing bowl, add a cup of gram flour.
Then, add the baking soda and rice flour and give a good mix with a whisk or you can also sieve them all together to make sure they all are nicely mixed up. The baking soda aerate the mixture and helps the boondhi to puff up in the oil
To the mixing bowl, now, add orange food color and ghee and then mix everything well
Then add water little by little and make it to a batter. The batter should be like a dosa batter. The batter should not be very thin or very thick.
Now the boondhi batter is ready. Set this aside

Method for making Sugar Syrup:

Heat a pan and add the sugar. Add a cup of water and allow the sugar to get dissolved in water
Keep stirring the sugar till you get a one-string consistency. When you take a drop of sugar syrup and rub between your thumb and point finger, it should form a string. That is the correct consistency. Switch off the flame
Add cardamom powder, food color, rose water and stir well. Finally add lemon juice and give a good stir. The lemon juice prevents the sugar syrup to get crystallize upon cooling. Even adding lemon juice, if the sugar syrup gets crystallized, then no need to worry, just before adding the boondhis to the syrup, we can warm the sugar syrup
Set this sugar syrup aside

Method for making Motichoor Ladoo:

1. Heat oil in a pan, hold a perforated ladle or boondhi ladle a little high from the pan and pour the boondhi batter on the ladle and then gently rub or pat the ladle so that the small drops of batter starts to drop in oil.
2. Add 1 or 2 ladle of batter at a time. Do not populate the oil with more boondhis then the boondhis will stick with one another. Also, if you get a tail in each boondhi, no need to worry, any way we are going to grind the boondhi at last
3. Allow the boondhi to deep fry in oil. Keep the flame in medium while frying and when the bubbles stop, take the boondhis out of the oil and place it in a paper towel to drain excess oil. Repeat the process for rest of the batter.
4. Now the boondhis are ready.
5. Warm up the sugar syrup if it is very thick. Add the fried boondhis along with half of cashews and almonds and mix well.
6. Once they are little cooled, take them to the mixer jar. Warm the milk and add it to the boondhi. the boondhis will be dry thats the reason we are adding milk. We can also boil water and add it instead of using milk
7. Give a couple of pulse and make it to a coarse mixture. Add rest of the nuts and mix well
8. Take the coarsely ground ladoo mixture in a bowl. Make lemon sized balls out of the ladoo mixture. Initially these ladoos are sticky but these ladoos will become firm upon cooling
9. The yummy Motichoor ladoos are ready to serve! You can keep it in an air-tight container and consume it within 3-4 days. You can refrigerate for more shelf life.

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