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.

Prepare the Batter:

Mix gram flour, baking powder, and food colouring in a bowl. Gradually add water until you have a smooth, flowing batter.

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.

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.

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.

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.

Garnish and Serve:

Decorate with chopped pistachios and dried rose petals before serving.