SWEET RECIPE

Motichoor Laddu is one of the most popular and mouth-watering sweets in India. It is an essential part of every celebration and occasion, be it weddings, festivals or even a family get-together. This delectable sweet is made of tiny gram flour balls (boondi) that are fried until golden and then soaked in sugar syrup to create soft and spongy laddus.

Making Motichoor Laddu is a time-consuming process, but the final result is worth all the effort. Here's a step-by-step recipe to make this heavenly sweet at home:

Ingredients:

1. Besan (gram flour) - 2 cups

2. Ghee - 1/2 cup

3. Water - 1 cup

4. Oil - for deep frying

5. Sugar - 2 cups

6. Cardamom powder - 1/2 teaspoon

7. Saffron - a few strands

8. Water - 1/2 cup

8. Chopped nuts (almonds, pistachios) - for garnish

Instructions:

1. In a large mixing bowl, add besan and ghee. Mix well with your fingers until it forms a crumbly texture. Ghee is added to ensure that the boondis don't become hard and retain their softness even after soaking in sugar syrup.

2. Add water to the besan mixture and whisk well until it forms a smooth batter. It should be a little thicker than dosa batter to create small, round and even-sized boondis.

3. Heat oil in a deep frying pan. Place a perforated ladle over the pan. The perforated ladle is used to pour the batter into the hot oil to create tiny, round boondis.

4. Take a small portion of the batter and add it to the perforated ladle. Use a spoon to gently press the batter through the holes into the hot oil. Fry the boondis until they turn golden brown in color. Be careful not to overcook them, as it may make them hard and crunchy.

5. Drain the fried boondis on a paper towel to remove any excess oil. Repeat the process until all the batter is used up. Make sure that the boondis have a uniform shape and size.

6. In a separate pan, add sugar and water. Heat it until the sugar dissolves completely. Add cardamom powder and saffron to the sugar syrup. Cardamom adds a refreshing flavor to the laddus, while saffron gives them a pleasant aroma and color.

7. Bring the syrup to a boil and let it simmer for 5 minutes until it becomes slightly sticky. Turn off the heat and let it cool down a little. The sugar syrup should be of a slightly sticky consistency so that the boondis can absorb it.

8. Add the fried boondis to the sugar syrup and mix well. Let it sit for a few minutes until the boondis soak up the syrup. The boondis will expand and become soft and spongy, soaking up the sugar syrup.

9. Grease your palms with ghee and take a small portion of the soaked boondi mixture. Roll it into a ball, pressing firmly to ensure it holds its shape. Repeat the process to make more laddus.

10. Garnish the laddus with chopped nuts and serve. Chopped nuts add a crunch and richness to the laddus, making them more flavorful and appetizing.

The Motichoor Laddus are now ready to be served. You can store them in an airtight container at room temperature for up to 1 week. The laddus will become softer and more flavorful as they age.

Tips:

• Make sure the oil is not too hot, as it can burn the boondis. Use a medium-low flame to fry the boondis.
• The sugar syrup should be slightly sticky. If it is too thin, the boondis will not absorb the syrup, and if it is too thick, the laddus will become hard.
• Grease your hands with ghee before shaping the laddus. This will prevent the mixture from sticking to your hands