Motichur Laddoo

Round, golden, and full of blessings. Ganesh Chaturthi is a time of devotion, celebration, and irresistible mithai. And what better way to please Modak-loving Ganpati Bappa than with the royal charm of Motichur Laddoo? These delicate, melt-in-the-mouth spheres made of tiny fried boondi soaked in fragrant syrup are a staple in bhog thalis across India. Laden with saffron, cardamom, and love, this sweet is a divine bite of tradition.

Ingredients:

For the Boondi:

Besan (gram flour) – 1 cup

Water – enough to make a flowing batter

Orange food color – a pinch (optional, for festive hue)

Ghee or Shalimar's Sunflower oil – for frying

A boondi jhara (ladle with tiny holes)

For the Sugar Syrup:

Sugar – 1 cup

Water – ½ cup

Cardamom powder – ½ tsp

A few saffron strands (optional)

Rose water – 1 tsp (optional)

For Assembling:

Ghee – 1 tbsp

Finely chopped pistachios or melon seeds – for garnish (optional)

Method:

Prepare the Batter:

In a bowl, mix besan with water to form a smooth, flowing batter. Add food color if using.

Ensure no lumps remain. Let it rest for 10–15 minutes.

Fry the Boondi:

Heat oil or ghee in a kadhai.

Hold the boondi jhara over the hot oil and pour a ladle of batter over it.

Let tiny droplets fall into the oil and fry quickly until just cooked (don’t over-fry).

Drain and repeat till batter is finished.

Make the Syrup:

In a pan, dissolve sugar in water. Boil until it reaches one-string consistency.

Add cardamom powder, saffron, and rose water.

Turn off the heat and add the fried boondi. Mix well and let it soak for 10–15 minutes.

Shape the Laddoos:

When mixture is cool but still warm and slightly sticky, add 1 tbsp ghee.

Mix and shape into laddoos by pressing gently with moist hands.

Garnish with pistachios or melon seeds if desired.

Serving Suggestion:

Offer fresh on a banana leaf or silver plate to Lord Ganesha. Best enjoyed with a prayer and a smile.

-Recipe & Picture Courtesy: Susmita Mitra