Motichoor Laddu (Motichoor Laddu Recipe)

Name: Motichoor Laddu (Motichoor Laddu Recipe)
Total time: 1800 s
Yield: Makes 2 laddus.
Ingredients: 1 cup chickpea flour (besan) (about 120 grams); 1 cup sugar (about 200 grams); as needed Yellow, red, and green food coloring,; 1 teaspoon melon seeds; 1 handful raisins and chopped cashews; 3-4 green cardamom pods; 1/4 teaspoon rose water or kewra water; 1 sheet edible silver leaf (chandi vark); Ghee, as needed, for frying the boondi

~Sushma Mishra Home Chef @sushmafoodandheart

Giridih Jharkhand

In Indian culture, sweets hold a special place. Many different types of sweets are made for various festivals and occasions, and one of them is Motichoor Laddu. Laddu, a favorite offering to Lord Ganesha, is so deeply rooted in our culture that it is distributed during religious ceremonies, festivals, births, weddings, and even after funerals. Whenever there is good news, laddus are shared to celebrate. Laddus represent unity in diversity, just like our culture. Even when broken apart, the sweet boondi (tiny fried balls) maintain their identity, and when brought together, they form the laddu. Today, I am sharing an easy way to make laddus at home that are both delicious and hygienic, perfect for offering during prayers. For Ganpati celebrations, I am making large-sized laddus at home in the traditional way, to be offered as prasad after the ritual.

~Sushma Mishra Home Chef @sushmafoodandheart

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Ingredients

30 minutes.

Makes 2 laddus.

1 cupchickpea flour (besan) (about 120 grams)
1 cupsugar (about 200 grams)
as neededYellow, red, and green food coloring,
1 teaspoonmelon seeds
1 handfulraisins and chopped cashews
3-4green cardamom pods
1/4 teaspoonrose water or kewra water
1 sheetedible silver leaf (chandi vark)
Ghee, as needed, for frying the boondi

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Steps

30 minutes.

1

To make the laddus, first take the chickpea flour in a large bowl. Add enough water to make a thin batter and let it rest. Take out small portions of the batter into two small bowls and add different food colors to each.
2

Heat ghee in a deep pan over medium heat. Fry the colored batters to make boondi (small round droplets) as shown, then remove and set aside.
3

In a saucepan, combine the sugar with 1/2 cup water (about 120 ml) and cook to make a sticky syrup. Add rose water and mix, then turn off the heat. Add the prepared boondi to the hot syrup and mix well. Let it sit for about 30 minutes so the boondi absorbs the syrup and becomes soft. Gently crush the boondi by hand or pulse once in a blender for a coarse texture. Add the chopped nuts, cardamom seeds, and melon seeds, and mix well. Take a handful of the mixture and shape into laddus.
4

Decorate the prepared laddus with edible silver leaf and offer as prasad.