eat:

Motichoor laddoo with rose water

Blend rich, nutty flavours of traditional motichoor ladoo with the delicate floral notes of rose water
  • Preparation Time: 30 minutes
  • Cooking Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • For the Ladoos:
    • 200g gram flour (besan)
    • ½ tsp baking powder
    • A pinch of orange food colouring (optional)
    • 300ml water (approximately)
    • Vegetable oil, for deep frying
  • For the Sugar Syrup:
    • 300g sugar
    • 240ml water
    • 1 tbsp rose water
    • A pinch of cardamom powder
  • For Decoration (Optional):
    • Pistachios, finely chopped
    • Dried rose petals
  1. Prepare the Batter:
    • Mix gram flour, baking powder, and food colouring in a bowl. Gradually add water until you have a smooth, flowing batter.
  2. Deep Fry the Boondis:
    • Heat oil in a deep pan. Hold a perforated spoon (boondi ladle) above the oil and pour a small amount of batter through it. Fry the droplets (boondis) until they are just cooked but not crispy. Remove and drain on kitchen paper.
  3. Make the Sugar Syrup:
    • Combine sugar and water in a pan. Bring to a boil and simmer until the syrup reaches one-string consistency. Add rose water and cardamom powder. Remove from heat.
  4. Combine Boondis and Syrup:
    • Add the fried boondis to the warm sugar syrup. Let them soak for about an hour, so they absorb the syrup and flavours.
  5. Shape the Ladoos:
    • Once the mixture is cool enough to handle, blend it slightly to ensure the boondis stick together. Grease your hands with a little oil and shape the mixture into round ladoos.
  6. Garnish and Serve:
    • Decorate with chopped pistachios and dried rose petals before serving.
Per serving
  • Calories: Approximately 150-200 kcal
  • Protein: 3g
  • Carbohydrates: 25g
  • Fat: 5g

In this recipe:

Motichoor Ladoo is a popular Indian sweet, traditionally made for festivals and special occasions. These small, round, orange-coloured treats are made from tiny balls of gram flour (besan) batter, deep-fried and then soaked in a fragrant sugar syrup. The addition of rose water introduces a subtle floral aroma that elevates the overall flavour , making it a sophisticated version of the beloved classic.

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