You can think of Motichoor Laddu as sweet Boondi rolled into small balls. Chickpea flour is mixed with water to make the consistency just right to be able to get through the holes of a sieve. As the batter falls through the sieve into hot oil, tiny balls are formed and are fried till they are crisp. Once the tiny balls are taken out of the oil, they are dipped into a sugar syrup for the signature sweetness and left out to let the excess syrup drain. The tiny balls are then hand rolled into small round balls. This sweet has a long shelf life and hence is carried by all sweet shops and is a staple in most gatherings and festivals. Main Ingredients: Besan (Chickpea flour), sugar.
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