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Motichoor Ladoo is a classic Indian sweet made by shaping flavored dough into round, bite-sized treats. This beloved dessert is a staple at festivals, weddings, and family celebrations across India.
In a large bowl, mix chickpea flour, 1.5 cups water, baking soda, and orange food color to make a smooth, flowing batter with no lumps.
Heat ghee in a deep skillet over medium heat. Using a perforated ladle, drop the batter in thin streams to create tiny boondi. Fry for 1-2 minutes until they turn golden but remain soft. Remove and drain excess ghee.
Combine 2 cups sugar and 1 cup water in a saucepan. Boil over medium heat until it forms a one-string consistency syrup. Add cardamom powder and rose water; mix well.
Add the warm boondi to the hot syrup. Stir gently and cook over low heat for 2-3 minutes to absorb syrup, then remove from heat. Let the mixture rest for 10 minutes to ensure even moisture.
Grease your palms with ghee. Once the mixture is cool enough to handle but still warm, shape into small balls, pressing gently to bind.
Garnish each ladoo with slivered almonds and pistachios. Let them set at room temperature for at least 30 minutes before serving.
