Diwali is around the corner and many of us are gearing up with Diwali preparations. The joy of Diwali is complete with preparing sweets and sharing them with family/friends. From childhood, we have the tradition of making sweets at home and Amma tries a new variety every year. The process of cleaning up rice, dal, and grinding them in a rice mill is fun. In those days, everything is made from scratch, when compared to store-bought stuff now. Ladoos are always loved by many especially the Boondi Ladoo/ Motichoor Ladoo. My little brother is fond of these ladoos than me. He used to grab those ladoos from the assorted sweet box from childhood. I have tried to recreate that Motichoor ladoos here. These are very juicy ad tasty to eat in this festive season. These ladoos can be stored in the refrigerator for about a week. Try this method of making the Motichoor Ladoos and you will never buy store-bought ones henceforth. refer to the notes section for tips and tricks that I have followed to make this at an ease.
Ingredients
- For Sugar Syrup
Instructions
- In a bowl, add besan flour and two teaspoons of rava to it. combine together.
- Add water to it and mix thoroughly without lumps. Let it be in flowing consistency.
- Heat oil in a heavy-bottomed vessel. Using a ladle with holes, spread the batter over it and make boondis.
- Fry the boondis in oil until it is cooked on all sides. Keep collecting them in a bowl.
- In a heavy-bottomed pan, add one cup of sugar to it. Add about three-quarters of the water and make sugar syrup with it. Add food color in the boiling stage.
- Once it reaches sticky consistency, add fried boondis and coat them completely in sugar syrup. Cover them with a lid and rest for about 10 mins. Let the syrup absorb completely.
- Transfer to a mixer jar when it reaches room temperature. Use the pulse mode and grind it coarsely.
- Grease palms with ghee and make ladoos out of it. Garnish with nuts and serve.
Notes
- The addition of Rava/ sooji is to get a crispy boondi. If Besan alone is added, it might become a very soft boondi.
- The consistency of boondi batter is very important. If the batter is too thick, it will result in blobs, and not convenient to make boondis. If the batter is too runny, it will result in too much oil absorption and soggy boondis.
- The consistency of syrup must be sticky. The string consistency is no needed and might result in hard ladoo and not juicy ones.
- I have used cardamom powder in this. You can also add rosewater if you like the flavor.
- I have used the laddle with holes for this recipe. You can also use boondi maker or regular grater to make these boondis.