Mothichoor laddu is Indias most favourite sweet and is enjoyed by kids, adults and even older people. This delicious delicacy is enjoyed all over the world on special occasions and festivals. Since Diwali is right around the corner, you can enjoy these delicious homemade mothichoor laddu with your family. Mothichoor means crushed pearls in Hindi. This mouth-watering sweet is made by rolling little boondi (savoury or sweet balls) and binding it together. Growing up in an Indian household, eating laddu is something every kid looks forward to during a festival. This festive season celebrate your memories with homemade delicacies. The happiness of having an Indian sweet during the festival is ultimate and absolutely joyous. Other Indian desserts to have during any celebrations or festivals like Diwali are Gulab Jamun, Rassgulla and Mysore Pak.

FAQs on Mothichoor Laddu | Diwali Special

Are mothichoor laddus vegan?

Any traditional Indian sweets are usually made with ghee or clarified butter which is an animal product. Most of the sweets are vegetarian but not vegan parse. You can always make a vegan alternative to these delicious desserts by replacing animal-based products with plant-based alternatives.

Are mothichoor laddus safe for children?

Yes, Mothichoor laddus are safe for children. However, these desserts have a lot of sugar and ghee or clarified butter in them so, patients suffering from diabetes or cholesterol are advised to steer clear of mothichoor laddu and other desserts in general.

Can you make mothichoor laddus at home?

Yes, you can make mothichoor laddus at home. However, it might require special attention to detail while making and might be difficult to manoeuvre for beginners.

Without any further ado, let us dive into the recipe.

Mothichoor laddus Diwali Sweet Recipe

Equipment Required

• 1 mothichoor boondi jhara

Ingredients

for making boondi 

• 1 cup basen or chickpea flour 
• ⅛ orange food colour (optional)
• ½ cup water 
• ghee (for frying, you can also use oil )

for sugar syrup 

• 1 cup sugar 
• ½ cup water 
• 1 tbsp rose water 
• ½ tsp cardamom powder 
• 1 tsp lemon juice 
• 1 pinch saffron 
• orange food colour (optional )

assembly 

• handful melon seeds 
• handful of pista (crushed )

Instructions for making mothichoor laddus

For making the sugar syrup 

• Firstly, take a pan and add some water to it. Then, bring the water to boil and add sugar to it and let the sugar melt into a sugar syrup.
• Add water accordingly to adjust the consistency of the syrup. 
• Then add some lemon juice to avoid crystallisation. 
• Later add some saffron powder and also some cardamom powder into the mixture.
• Let the syrup boil until 7-8 minutes until it is brown and sticks to your finger forming a single string. 

For preparing boondi for mothichoor laddus

• Take a big bowl and add some basen or chickpea flour, some orange food colour and also some ghee or clarified butter. 
• Then add some water and mix it well until there are no lumps. Mix the batter well and adjust the consistency by adding some water. 
• Now, take a kadai or frying pot and heat some ghee or oil for frying. Then take the bond jhara and run your batter through it so that it forms little balls as they drop into the oil. 
• Let the boondi fry for 3-4 minutes. Do not fry the boondi until they are crispy. 
• Now, add the boondi into the sugar syrup mixture and stir it well. Bring the syrup to a boil if it has been resting for a while.
• add some melon seeds and ground pista into the mixture and make round balls. Do not forget to grease your hands with ghee before making the laddus.
• Enjoy the delicious laddus.

Tips for making mothichoor laddus

While making the mohtichoor laddus keep in mind to use fine ground basan so that there are no lumps. To be sure, you can use a sieve and filter the chickpea flour once. This will make sure that you have an even batter without any lumps or balls. As I mentioned in the recipe, do not over-fry the boondi. If the boondi is too crispy, it will not be easy to make into balls. Moreover, it will also change in colour as well. while making the sugar syrup, do not add too much water into it.

Make sure that the consistency of the syrup is not runny. You need the sugar syrup to be sticking to your fingers forming a thread. If your sugar syrup is too runny, you can not make laddus out of the boondi. The boondi will simply not bind together leaving you with a vat of boondi dipped in sugar syrup.

Also, keep in mind…

Also, keep in mind to add the boondi when the sugar syrup is warm. This lets the boondi absorb the sugar syrup. Roll the mixture into balls when it is still warm to get an even round shape. Do not forget to grease your hands with ghee before rolling the balls or else, the mixture will just stick to your hand creating a mess. In the recipe, I fried the boondi in pure ghee. however, you can always use oil to fry your boondi. If you do not have a mothichoor jhara, you can always use a normal one to make the boondi and then put it into a food processor and blend it for a second. This will break the boondi into smaller balls. If you want your laddus to be super softer, you can always add in a little milk after dipping the boondi into the sugar syrup.

Conclusion

Whether it is any Indian celebration or any festive occasion like Diwali, these motichoor laddus never fail to impress anyone and with this simple recipe, you can make your perfect laddus, even if it’s the very first time. So, let’s begin with the recipe and gorge on these gratifying saffron balls of goodness.

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