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No Besan, No Deep Fry, No Sugar Syrup Mock Motichoor Ladoo

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Step-by-step

1
firstly, in a large kadai heat ½ cup ghee and add 1½ cup wheat rava.
2
roast the rava on low flame until it turns aromatic.
3
keep roasting until the rava changes colour.
4
add in 4 cup hot water and stir continuously.
5
further add ¼ tsp saffron food colour and mix until rava absorbs all the water.
6
make sure the rava has cooked well.
7
now add 1½ cup sugar and ¼ tsp saffron food colour.
8
keep stirring until the sugar melts completely.
9
cover and simmer for 5 minutes or until the sugar is absorbed well.
10
mix until the mixture absorbs all the water and starts to separate the pan.
11
cover and allow to cool slightly.
12
now add ½ tsp cardamom powder, 2 tbsp cashew, 2 tbsp pistachios and 2 tbsp melon seeds.
13
mix well making sure everything is well combined.
14
start preparing the ladoo by using a small cup.
15
finally, motichoor ladoo is ready to enjoy.No Besan, No Deep Fry Motichoor Ladoo

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Video

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FAQ

It is a popular Indian sweet or dessert recipe made of boondi pearls or small fried balls of besan flour, sugar syrup & saffron colour.
The main ingredient of Motichoor Ladoo is besan or chickpea flour and sugar syrup. However, in this recipe, I have used bansi rava or daliya broken wheat as a main ingredient or alternative to the fried boondi pearls.
Motichoor Ladoo should be stored in an airtight container at room temperature. It can also be refrigerated to extend its shelf life.
Motichoor Ladoo can last for up to a week at room temperature and for up to two weeks in the refrigerator if stored properly in an airtight container.
The syrup for Motichoor Ladoo should have a sticky consistency or also know as one string consistency, not too thick or thin.
Yes, Motichoor Ladoo can be made in advance and stored in an airtight container for later serving.
No, Motichoor Ladoo is not gluten-free as both besan (chickpea flour) or broken (used in this recipe) contains gluten.
To shape Motichoor Ladoo, start with small portions of the mixture. Later, gently press and roll between your hands to form small round balls.

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Notes

  • firstly, make sure to take wheat rava, as it gives a small pearl-like appearance.
  • also, roasting the rava in ghee prevents rava from turning sticky.
  • additionally, you can increase the amount of sugar if you prefer sweetness.
  • finally, motichoor ladoo recipe tastes great for a week when stored in the refrigerator.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/mock-motichoor-ladoo-recipe/