After a long hiatus, (probably longest I have been absent from the blog) I am back today with a recipe. I know I have a lot of explaining to do, but I will leave that for another day. And even though I am back I am not sure whether the recipe I am sharing today can be considered a recipe. It also probably doesn’t fit too well in the GMT frame of things since its core ingredient is motichoor ke ladoo, an ingredient which is not easily available outside of India. But I just needed to post something. I have missed this space, but somehow I have not been able to find the time and the right frame of mind to post something. And that’s why instead of posting nothing for another GMT, I thought I’ll post something and let you all know that I am alive and so is the blog.
With the wedding season in full bloom here in India, our house is flooded with wedding invitations and boxes of sweets. I spent a week in Jaipur at a fun destination wedding and got back with me tons of memories and two big boxes of motichoor ke ladoo.
Moti is the hindi word for pearls. Choor means crushed. And that is what this indian sweet, favorite of many, is- tiny crushed pearls of gram flour/besan soaked in syrup and combined together to make round balls of sweet goodness.