Kesar Motichoor Ke Ladoo Recipe
When it comes to traditional Indian sweets, few can match the exquisite taste and timeless appeal of Kesar Motichoor Ke Ladoo Recipe. These tiny, golden, and delectable sweet balls have been a favorite at festivals, weddings, and special occasions for generations. In this comprehensive guide, we will take you through every step of making the perfect Motichoor Ke Ladoo at home.
Introduction to Kesar Motichoor Ke Ladoo Recipe
Kesar Motichoor Ke Ladoo Recipe is a classic Indian sweet made from tiny, deep-fried gram flour (besan) droplets, which are then coated in a fragrant sugar syrup. The name “Motichoor” literally translates to “crushed pearls,” which aptly describes the texture of these sweets. They are not only delicious but also visually appealing, making them a popular choice for celebrations.
Ingredients You’ll Need
To make the best Motichoor Ke Ladoo, you’ll need the following ingredients:
For the Boondi (Gram Flour Droplets):
1 cup of gram flour (besan)
A pinch of baking soda
Water, as needed
A slotted spoon
For the Sugar Syrup:
1.5 cups of sugar
1 cup of water
A few strands of IKS saffron
A few drops of rose water
A pinch of cardamom powder
Chopped pistachios and almonds
Making the Boondi:
In a mixing bowl, combine the gram flour and a pinch of baking soda.
Gradually add water while whisking to form a smooth batter. It should have a pouring consistency.
Heat oil in a deep pan for frying.
Hold the slotted spoon over the hot oil and pour a ladleful of batter onto it.
Tap the spoon gently to allow tiny droplets of batter to fall into the hot oil. Fry until they turn golden.
Remove the fried boondi and drain excess oil using paper towels.
Preparing the Sugar Syrup:
In a separate pan, combine sugar and water.
Add a few strands of IKS saffron, bringing a lovely golden hue and a subtle fragrance to the syrup.
Bring it to a boil, stirring until the sugar dissolves completely.
Add a few drops of rose water and a pinch of cardamom powder for flavor.
Boil the syrup until it reaches a one-string consistency. To test, take a drop of syrup between your thumb and forefinger; it should form a single thread.
Shaping the Ladoo:
Add the fried boondi to the hot saffron-infused sugar syrup.
Mix well, ensuring every boondi is coated evenly.
Allow it to cool for a few minutes until you can handle it comfortably.
Grease your palms with ghee and shape the mixture into small, round ladoos.
Garnish each ladoo with chopped pistachios and almonds.
Serving and Storage
Motichoor Ke Ladoo is best enjoyed fresh, but you can store them in an airtight container for up to a week. Serve these delightful sweets at weddings, festivals, or simply as a treat for your loved ones.
In this guide, we’ve walked you through the art of making perfect Motichoor Ke Ladoo, a beloved Indian sweet. By following these detailed steps, you can create ladoos that are not only delicious but also visually appealing. Whether you’re celebrating a special occasion or simply craving a delightful treat, these homemade ladoos are sure to impress. Enjoy the sweet taste of tradition with your very own batch of Motichoor Ke Ladoo, enriched with the luxurious flavor of saffron.