Shortcut, Fastest Motichoor Ladoo Recipe

Quick and Easy Motichoor Ladoo Recipe

With the festival of lights just around the corner, let’s make an absolutely popular Diwali sweet. Soft and delicious motichoor ladoos. These are a real treat, however, they require loads of time and patience to make.

But you know what? I’m going to show you a super quick way to make them in minutes, in 4 easy steps. Now the laddus may not look exactly like the ones made with tiny zero size boondi, but I assure you, they’re equally tasty if not even tastier. That too despite being made with less ghee and sugar than those made by halwais.

In this shortcut method, which is a Pat-a-Cake original recipe, you won’t need the special perforated spoon traditionally used for preparing the boondi from which these motichoor ladoos are made, and there’ll be no tedious deep frying of the boondi in small batches at a time either. I’ll also tell you all the essential tips for making the sugar syrup, preparing the ladoo mixture, and for keeping the ladoos nice and moist for days. I’m so excited to show you my quick and easy motichoor ladoo recipe, so let’s get started.

But a reminder to please check out another hot Diwali favourite – my detailed recipe for delicious rava besan ladoos. I assure you, you’ll love these ladoos.

Ingredients

3 cups (200g) lightly salted boondi

1 cup water

A little orange-red colour

1 ½ cup (320g) granulated sugar

(OR 1 cup + 7 tbsp fine castor sugar)

1 tbsp honey

1 tbsp pure ghee

½ tsp ground cardamom

1 tbsp melon / watermelon seeds

1 tbsp chopped cashew nuts

Procedure

1. Coarsely crush the boondi. Don’t grind them to a fine powder.
2. To a small bowl, add the water and stir in the food colour.
3. To a kadai or pan, add the sugar, followed by the coloured water. Stir the solution.
4. Heat it on medium heat till the solution starts boiling. Let the sugar solution boil for around 4 to 5 minutes. By now it will be slightly sticky but will not form a distinct single string or double string. The sugar solution shouldn’t be thicker than this.
5. Add in the crushed boondi. Stir the mixture and cook it on medium heat with continuous stirring till it becomes thicker and the boondi softens and hardly any sugar solution is visible.
6. Add the honey, stir the mixture and cook it for a minute more and turn off the heat.
7. Transfer the mixture to a plate to let it cool faster. Keep it aside to cool for around ½ an hour to one hour, or till you can shape ladoos with it.
8. Add the ghee, ground cardamom, melon seeds, and cashew nuts. Stir the mixture well and start shaping ladoos with it. Set the shaped ladoos on a clean plate. Add a topping of crushed pistachios. But this is optional.

Enjoy!