Homemade Quick and Simple Motichoor Ladoo

To make Homemade Quick and Simple Motichoor Ladoo, start by sieving besan (gram flour), baking soda, and saffron food color into a mixing bowl. Gradually add water to create a smooth, lump-free batter. Heat oil in a kadai and use a piping bag to form small boondi by squeezing the batter into the hot oil. Once all the boondi is fried, prepare a sugar syrup by boiling sugar and water until it reaches a greasy texture. Combine the boondi with the syrup, let it rest, then mix in cardamom powder, ghee, and watermelon seeds before shaping into ladoos.

Yes, you can make Motichoor Ladoo gluten-free by substituting besan (gram flour) with a gluten-free flour blend. However, keep in mind that the texture and flavor may vary slightly. Always check that the other ingredients, like baking soda and food colors, are also gluten-free.

To store Homemade Motichoor Ladoo, place them in an airtight container to keep them fresh. They can be stored at room temperature for up to 1 week. For longer storage, you can refrigerate them, but allow them to come to room temperature before serving for the best taste and texture.

If you don't have watermelon seeds on hand, you can substitute them with chopped nuts like almonds or pistachios for added crunch and flavor. Alternatively, you can omit them entirely if you prefer a simpler ladoo.

Motichoor Ladoo pairs beautifully with other Indian sweets like Gulab Jamun or Barfi for a festive meal. You can also serve them alongside savory dishes like Pulao or Biryani to balance the sweetness. A cup of masala chai or coffee complements these ladoos perfectly as well.