By: Payal
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Boondi ke Ladoo, or Motichoor ke Ladoo, as many call them, are not just sweets - they are pure festive joy in every bite. Think Ganesh Chaturthi, Diwali, weddings, or any big celebration, and these golden ladoos always make an appearance.
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Here is your complete guide - the recipe, pro tips, storage hacks, and even healthy twists for this timeless festive favourite.
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500 g gram flour
1 litre water or milk
750 g ghee (for frying)
750 g sugar
3 ½ cups water
10–12 drops orange food colour
10–12 saffron strands, soaked
50 g cashew nuts, chopped
50 g raisins
10 cardamoms, peeled
Boondi strainer or fryer with medium-sized holes
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Prepare a thin batter by mixing gram flour with water or milk. It should be smooth without lumps. Heat ghee in a deep pan for frying.
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Fill the strainer halfway with the batter. Hold it over the hot ghee and tap gently so droplets fall into the oil, forming small, round boondis. Repeat the process quickly to prevent clumping.
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Fry the boondis until they turn golden and crisp, then drain and remove. Continue until all the batter is used.
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Make a syrup by boiling sugar and water until it reaches one and a half thread consistency. This step is essential for binding the ladoos.
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Add saffron water and food colour to the syrup. Mix in the boondis along with chopped cashews, raisins, and cardamom. Stir well so every piece is coated.
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After 10 minutes, sprinkle a little hot water over the mixture, cover, and let it rest for 1 ½ hours. Shape into ladoos with greased hands while the mixture is slightly warm.
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