Air Fryer Motichoor Laddu
These ladoos tasted nice, but the texture differs from traditional motichoor because the dough is boiled, grated and air fried. The syrup may seem excessive at first; reducing it can make the ladoos hard. Follow the measured cooked-boondi to sugar and water ratio. The freshly shaped ladoos may look sticky. Refrigerate them for a full day for a better next-day texture.
Servings: 12 small ladoos
Ingredients
For the dough
- 2 cups besan (gram flour)
- ½ cup plain flour
- ¼ cup powdered sugar for dough
- ⅔ cup water for dough
- 2 tablespoon ghee plus ghee used during air frying; extra amount not recorded
- ⅛ teaspoon baking soda
For the sugar syrup — measure after air frying
- ½ part powdered sugar for 1 part measured usable cooked boondi
- ¼ part water for 1 part measured usable cooked boondi
- 2–3 tablespoon glucose syrup optional; helps bind the ladoos; recorded batch amount
- as required saffron food colour
Optional garnish
- as desired pistachio slivers
Instructions
- Mix baking soda with the plain flour first. Sift with besan and ¼ cup powdered sugar. Add ghee and water and mix into a smooth thick dough.
- Shape into balls and boil in water for 10 minutes.
- Remove and cool the cooked balls for 1 hour. Grate finely into boondi-like crumbs.
- Spread grated boondi in a shallow air-fryer-safe metal pan and cover with a perforated air-fryer-safe tray throughout cooking to prevent overcooking. Air fry at 140°C for 15 minutes, adding ghee after 10 minutes. Discard hard pieces.
- Measure usable cooked boondi. For every 1 cup, use ½ cup powdered sugar and ¼ cup water. Add saffron food colour; glucose syrup is optional but helps bind the ladoos.
- Mix syrup with boondi. Keep the pan covered with the perforated air-fryer-safe tray throughout the second stage to prevent overcooking. Air fry at 140°C for 10 minutes.
- When cool enough to handle, form approximately 12 small ladoos and garnish with pistachio if using. Refrigerate for best next-day texture.