By Shreya Sarpal
February 27, 2026
Tiny golden boondi pearls soaked in saffron syrup create that soft, melt-in-mouth texture every festive thali needs. Unlike regular boondi laddus, moti choor is finer, softer, and gently pressed for that signature halwai finish.
1 cup besan ¾ cup water 2 cups ghee (for frying) 1 cup sugar ½ cup water ¼ tsp saffron strands ¼ tsp cardamom powder 1 tbsp chopped pistachios 1 pinch orange food colour (optional)
Mix besan and water into a thin, smooth batter without lumps.
Heat ghee and pour batter through a fine ladle to make tiny boondi, then fry lightly and drain.
Boil sugar and water to a one-string consistency, then add saffron and cardamom.
Add warm boondi to the syrup and let it soak for 10 minutes until soft.
While warm, shape tightly into laddus, garnish and let it set.