Mango Motichoor Ladoo (diwali special)
mango pulp infused

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Mango Motichoor Ladoo (diwali special)
  • Vegan

prasadam for diwali pujan is ready




Diwali is an auspicious festival in India where people celebrate “good over evil”. With this recipe, I have tried to win health in every bite of laddoo. Mostly Indian sweets are loaded with white refined sugar but i experimented to see if this evil ingredient could be totally substituted with the nature’s candy. And to my surprise it tasted really good.

I first tried using fresh orange juice but the citric flavor wasn’t perfectly favoring this particular recipe. Then I tried soaking another batch of prepared booondis in fresh apple juice, and then I tasted success. Then I also thought why not give a try with the sweet mango pulp. And this one came out even better. So basically if we try, then we can really find ways to sneak out white sugar and instead bring in natural sweeteners into whole lot of recipes.

Though I must say that these laddoos will be less sweet because sugars present in fruits gets broken down quickly when cooked or oxidized. But in my opinion its still better to eat this version because it has half the number of calories and you also get satisfied with the fact that you are eating motichoor laddoos on this auspicious occasion.

So do give this recipe a try and share your experiences in comments below. Happy Diwali and may god bless us all with the best of health always.

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Step 1
10 minutes
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Prepare batter

Take an empty bowl, add chickpea flour and semolina together. Mix in water gradually until you get runny consistency of the batter.

Step 2
20 minutes
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Fry boondis

In a hot wok of oil, pour a ladle full of batter using a sieve which has medium sized holes.
Note: Make sure you do not fry the boondis for more than 1-2 minutes. Collect cooked boondis in a separate platter lined with paper towel.
Further, fry boondis until you run out of batter completely.

Step 3
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Soak excess oil out of boondis by pat drying with a paper napkin. Leave it aside.

Step 4
15 minutes
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Prepare natural sugar syrup

In a separate pan, add mango pulp and simmer over medium to low heat. To this, add cardamom powder, maple syrup (optional) and saffron. Once the mixture reduces to almost half, turn of the heat. Now add all the boondis to the syrup prepared and let it soak up whole syrup.
Tip: You can also toss the mixture over low heat. This well help boondis to get cooked into mango syrup.

Step 5
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Once cooled down, transfer the whole mixture into a mixer jar and blend. (Note: If you prefer to have big boondis in your ladoos, then blend giving 4-5 pulse. But if you like particle sized boondis in your ladoos, then blend properly until it all breaks down well.)

Step 6
10 minutes
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Empty out all the contents out of mixer jar and grease your palms with a bit of oil. Now make round lumps out of the whole mixture. Place 1-2 melon seeds on the top of each ladoo and sprinkle a pinch of cardamom powder over for extra freshness.
Tip: If using for later use, then store in an airtight container. You can also leave it at room temperature for no more than two days but keeps fresh in refrigerator up to a week.


I love cooking healthy food that not only nourishes the mind and body, but soul too. Give the gift of both, health and taste to yourself and your loved ones.

Shahi Tukda (Royal Bread Pudding) with Blueberry Twist
Kadhi Chawal with Baked Spinach Pakora (Bowl of Yellow Curry & Rice with Baked Spinach Fritters)
  • 55 minutes
  • Serves 4
  • Medium

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Adjust Servings:
385 grams chickpea flour
70 grams semolina
500 ML Mango pulp
2 teaspoon maple syrup optional
as per taste Cardamom powder
300 ML olive oil
a Handful Melon seeds
a pinch saffron
as per requirement water

Nutritional information

75 g
4 g
8 g
2 g
Shahi Tukda (Royal Bread Pudding) with Blueberry Twist
Kadhi Chawal with Baked Spinach Pakora (Bowl of Yellow Curry & Rice with Baked Spinach Fritters)

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