Diwali Special: Watch How To Make Motichoor Ladoos At Home
A step by step guide to making motichoor ladoo
Video Credit: Anas Thacharpadikkal / Gulf News
Ingredients:
- 250 g of besan or gram flour, gives 500 g of boondi
- 500g sugar
- 400 ml of water
- A few sprigs of saffron or kesar
- 30 g of slivered pistachios
- 30 g of flaked almonds
- 500 ml of ghee or clarified butter for frying
- Food grade yellow color, optional
Ingredients [Top left to right]: Cardamom powder, gram flour, pistachios, saffron, ghee or clarified butter and sugar
Image Credit: Stefan Lindeque / Gulf News
1. Pour the gram flour into a bowl.

Take 250 grams of besan or gram flour in a bowl
Image Credit: Stefan Lindeque / Gulf News
2. Start pouring water into the flour mixture, little by little.
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3. Whisk the mixture to obtain a paste-like consistency.

Check the consistency of the dough
Image Credit: Stefan Lindeque / Gulf News
4. Add a little more water to the mixture and continue to mix well.

Add a little more water
Image Credit: Stefan Lindeque / Gulf News
5. Check the consistency, it should not be too thick or thin.

The consistency of the dough should be semi-liquid, not too thick or like water
Image Credit: Stefan Lindeque / Gulf News
6. Add the ghee or clarified butter to a saucepan and heat it.

Heat ghee or clarified butter
Image Credit: Stefan Lindeque / Gulf News
7. Use a sieve to drain the besan paste into the ghee. Ideally, a 0 number colander is preferred for the motichoor ladoo.

A Kanpuri (from the Indian city of Kanpur) motichoor ladoo thoki also called boondi jhara is a colander
Image Credit: Stefan Lindeque / Gulf News
8. Pour the batter over the sieve while the droplets begin to fry over medium heat.

Pour the dough using a ladle
Image Credit: Stefan Lindeque / Gulf News
9. Once the boondi begins to fry, use a colander or sieve to remove it.

Fry the boondi over high heat and before it starts to blacken, remove them
Image Credit: Stefan Lindeque / Gulf News
10. The color of the boondi at this point should not be too dark, just remove it when it is yellow in color.
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11. To make the sugar syrup: Add water to a kadhai or wok.

Pour water into a wok / kadhai
Image Credit: Stefan Lindeque / Gulf News
12. Add sugar to the water.

Add sugar
Image Credit: Stefan Lindeque / Gulf News
13. Continue to mix the water and sugar so that it does not stick to the surface of the container.

Mix the mixture well
Image Credit: Stefan Lindeque / Gulf News
14. Bring to a boil and continue stirring.

Let the syrup boil
Image Credit: Stefan Lindeque / Gulf News
15. Add a few sprigs of kesar or saffron to the mixture.

Add the saffron strands to the syrup
Image Credit: Stefan Lindeque / Gulf News
16. At this point, to make it colorful, you can add any food grade color of your choice – yellow, orange, green. However, ideally it’s perfect as it is.

Mix by adding saffron or kesar
Image Credit: Stefan Lindeque / Gulf News
17. Start adding the fried boondi to the sugar syrup.

Add the boondi to the sugar syrup mixture
Image Credit: Stefan Lindeque / Gulf News
18. Mix well together.
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19. Garnish with almonds and pistachios.

Remove the boondi and garnish with sliced ââpistachios and almonds
Image Credit: Stefan Lindeque / Gulf News
20. Mix the boondi and garnish well.

Boondi ladoo mix ready to be rolled into bite-sized balls
Image Credit: Stefan Lindeque / Gulf News
21. Start rolling them into balls with your hands.
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22. Bind them tightly so they don’t fall apart.

Motichoor ladoos are ready
Image Credit: Stefan Lindeque / Gulf News
Keep them aside, let them cool and serve.

Motichoor Ladoos
Image Credit: Stefan Lindeque / Gulf News
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