Ghotua Ladoo is a traditional sweet from Jaisalmer, Rajasthan. It is made with besan, khoya, and sugar, pound together to form the ladoo.
When Vaishali had visited Jaisalmer, she shared the picture of this ladoo and said it was a melt in the mouth, tasted heavenly. On further asking how it was made, she said the sweet maker said it had boondi, mawa and sugar.
I did a quick search on the internet and couldn’t find any recipe leading to this recipe. I saw a couple of sites that were travel blogs on this place and talks about this sweet. So I just went ahead with what I felt would be the process after seeing a video.
So I saw this guy making boondis, then drained it to a bowl, where another guy was literally pounding it. The mixture is kneaded finely to make the ladoos. Naturally, there is ghee and cardamon added.
I went ahead fried and added khoya, powdered sugar and tried kneaded it with hand. It was quite tough, so I ended up pulsing it in the mixer. I got a fine paste, oozing out with ghee. Then I added further ghee and tried making balls. And had only ghee coming out. I managed to form tight balls and let it sit.
Since it was resting, I hadn’t sent it across to Amma and when she came home, she checked out the dabbas and tasted this ladoo. She loved it so much that she packed some for them. Hubby Dear was asking which state this is from and how I made. I guess this is quite easy to make if you have the khoya on hand.
Ghotua Ladoo is my choice for the fifth day in the BM#104, Sweets & Snacks, if you are keen to know what halwa I have, hop over to Cooking 4 all Seasons.
Week 1 – Sweets (Indian Traditional Sweets)
Pin this for Later!
Step By Step Pictures to make Motichoor Ladoo
Ghotua Ladoo | How to make Rajasthani Ghotua Ladoo
1 cup Besan / Gram Flour
1 cup Sugar
3/ 4 cup Khoya / Mawa
A Pinch Cardamon
Ghee for frying
Cooking Oil for frying
How to make Ghotua Ladoo
In a bowl, take the besan and add enough water to make a thin batter.
Heat a kadai with 1/ 4 cup ghee and rest cooking oil, just enough to fry the boondis well.
Using the boondi ladle, pour the batter into the hot oil. When the boondis are cooked, drain to a bowl.
Add khoya, powdered sugar, cardamom and mix well. Pulse it in a mixer for a couple of times and remove it. The mix should be a fine paste.
Add a tsp of ghee, and make tight balls.
Ghee will ooze out, continue to make balls and let it rest for a couple of hours for the balls to get firm.