Motichoor Laddoo – this Diwali kuch meetha Ho Jayeeeee

Diwali is a festival of light. But for many of us (including me) who have a sweet tooth for sweets, Diwali is a celebration of mithai (sweets). Kaju Barfi, Laddoos, Gulab Jammon etc. are the most favorite festive specials on this occasion. Every local shop is crowded on the eve of Diwali. This can give an idea that craze for buying these mouth-watering delights gets almost to the level of insane greed.

Whether it is New Years’ Eve or Bengali New Year or Diwali, I prefer home-made festive special delicacies. They may lack in professional twist but that touch of love and care compensate for the negative point. Slice of Real Life divulges the secret of how to make Motichoor Laddoo, one of the most popular Diwali Deserts.

Frankly speaking, it is hard to name an Indian occasion where you cannot have enough of laddoos. They are of different types but the most familiar face is Motichoor laddoo. Moti is a Hindi word that means droplets of pearls (Boond). After reading the recipe, you will understand why they are named so. This laddoo is also nicknamed as Boondi Ke Laddoo! It is a time-consuming process to make the Laddoo but you will be happy doing that. After all, the taste is so heavenly!

What you need

  • Bengal gram flour – ½ kg
  • Milk – 6tbsp. Use full cream milk (Use good quantity and quality of milk to make thick batter)
  • Baking powder – ¼ tsp
  • Sugar – ½ kg
  • Cardamom powder (should be made from green cardamom) – 1 and ½ tsps
  • Ghee (You can use vegetable oil but ghee adds to taste)
  • Water – 4 cups
  • Finely chopped dried fruits (almonds, cashew and pistachios) – ¾ cups
  • Saffron – 10 strands (optional choice but recommended for tastier result)
  • A super fine metal sieve

How to Prepare

  • Preheat your over at 150 C for 10 minutes. Turn off the oven and keep it shut so that the heat remains within.
  • Take a deep pan. Pour water and sugar in the pan and boil. On boiling, scum will come to the top. Use sieve to skim off the scum. Keep on boiling until the syrup is reduced to 1/3 of water.
  • Once the consistence is reached, remove the pan off the fire. Slowly add cardamom powder and continue stirring. Place the pan in the preheated oven to keep it warm for long.
  • Take a large bowl and mix Bengal gram flour and baking powder in it.
  • Slowly add milk to make thick batter. Whisk well to make the batter smooth and lump-free.
  • Take a pan. Add generous dollops of ghee to the pan and heat. Keep the flame medium.
  • Hold the sieve tightly about 4 inches above the pan. Take a ladle and fill it with batter. Slowly pour the batter through the sieve into the heated ghee. The batter will fall like tiny beads or drops of pearls that are called Boondi. Thus this laddoo got its name Boondi Ki Laddoo or Motichoor Laddoo.
  • Fry the boondis until they get a very sweet golden color. However, they should not be cooked crispy. Ladle out the fried boondis, drain out excess ghee and keep them in a separate bowl.
  • Once boondis are made, use a fork to crush ¼ of them coarsely. Add the sugar syrup and dried fruits to the crushed boondis. Leave it for about 10 minutes so that boondis can absorb the syrup.
  • In another small bowl, soak the saffron strands into 6 tbsps of milk. After a few minutes, remove the strands and pour the saffron milk over the boondis which have already become soft on absorption of sugar syrup. Mix well.
  • Grease your palms lightly with ghee. Make laddoos from the syrup and milk soaked boondis. Lightly press the boondis for perfect binding.
  • Take a big plate and brush ghee over it. Place the laddoos on it and sprinkle finely crushed dry fruits over them.
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