The Journey Continues with Mooti Chor Ladoo for Diwali




That’s how I feel now.

One fine morning, I realized that it’s time to move to my own domain. I hired a designer to work on my website. The team at Proyojana did a wonderful job and I have little more work to get the finished look. You may wonder the hurry to launch it today. The answer is below:

November is very special to me. It is the month when Sid, my son and my mom were born and it is the month I was engaged to Shyam to begin my next step in life. It is my parent’s wedding anniversary month too. The holiday season begins  with Diwali in India and this year Diwali is celebrated tomorrow. For me, November is the season for fun and laughter and time to create beautiful memories.

November 12 is my mom’s birthday and also it is the date my parents were married 27 years ago. I wanted to add one more key moment to this date as it marks the beginning  of my new journey. Hence I wanted my first post to get published today. Happy birthday to my wonderful mom and a very happy anniversary to my parents.

Spices and Aroma is a blog that was created in the spur of a moment. It all started with a little motivation from my friend in college.  I started it pretty causally with no plans in hand but surely it has changed my life along the way. My blog made me a better cook, writer and photographer.  It has brought a lot of positivity to my life and importantly, I made inspirational friends along the journey. Spices and Aroma will always be very close to my heart and plays a very special part in my life. This blog is an extension of my achi’s culinary journey. I call this space as her voice to share her love for cooking to the world. I inherited most of her genes that has passion in cooking and traveling. I hope to learn and grow through the posts of Spices and Aroma. I am grateful to each and every reader who has visited, commented or just enjoyed their time on my blog.

My blog had a humble start with me, an amateur writer in her early 20s who knew nothing about blogging and a Nokia N73 camera phone in hand to take pictures of the food I cooked. Within few months, my dad got me a Sony Cyber Shot camera. The blog made a slow transition from Sony Cyber Shot to Nikon D3100 in the next few years. That was the first expensive investment I made for the blog. I got that as a birthday gift from my husband after two years of waiting time. My Nikon is the most unforgettable toy for life time. Now I saved enough to take a much deeper  plunge. This is my next major investment on the blog. Yes I have moved to a new domain and this is where you will see my kitchen creations from now on. As the title suggests, this is my first post at

I am welcoming you all to my own page with the most famous Diwali sweet of all time – Mooti Chor Ladoo. I had mixed reaction when I went around collecting recipes to get the ladoo right. Some had good things to say about its cooking steps while many discouraged me to give it a try. That made me even more determined to get it right almost right. I called my wedding caterer and asked him to email me his recipe. He explained the process in detail and he made me feel confident to try it right away.  Since Mooti Chor Ladoo is the most favorite Indian sweet, I thought it would be the apt post for

Instead of store bought koya, I microwaved condensed milk, yogurt and ghee and created a homemade version. I will posting its recipe soon. My good friend Chef. Shiyam Sunder of Food and Flavors was kind enough to send me pictures of the sweet shops in Dubai that were making it for Diwali week. Thank you Shiyam for all the tips and tricks. Do check his blog for delicious recipes. He just got started with his new website. Spices and Aroma takes this opportunity to wish Shiyam all success with his website.

Mooti Chor Ladoo is a special gift to my parents and grandparents who have made every moment in my life memorable. This ladoo also summarizes my love for Sid and Shyam – plump & complete loaded with sweetness. A bite of this Diwali delight goes to every soul who has made my life sweet at each point in life. My love and hugs to my in-law parents, cousins and friends and a warm diwali wish to all.

Special thanks to Prerna of Indian Simmer for sharing her backdrop board and brass plate for the photograph 🙂


Source: Ajay of Dilip Caterers

Yields: 20 small balls


  • 250 grams besan (gram flour)
  • 1/4 cup milk
  • 20 saffron strands soaked in 2 tablespoon warm milk
  • 500 grams sugar
  • 2 cups water
  • 2 teaspoon cardamon powder
  • 500 grams clarified butter /ghee
  • 250 grams koya / palkova / thiratti paal
  • 1/4 cup roasted pistachios – chopped


  1. Dissolve sugar in 2 cups water and cardamon powder and cook till one thread consistency. It takes close to 15 minutes to get to that consistency (kambhi paagu). Remove and set aside.
  2. Seive the besan twice. Make a thick batter with besan and milk. Let it sit for 5 minutes. Mix in the saffron threads along with the milk. Stir well to combine.
  3.  Heat ghee to 375F and using a perforated ladle (jalli karandi), spoon a tablespoon or so of the batter and push the batter into the holes with the back of a spoon. Make sure to place the ladle 2-3 inches above the hot ghee.
  4. Transfer the deep fried besan to the sugar syrup and let it soak. Continue frying all the batter and let them soak until all the syrup is absorbed. Since we used the perforated ladle to make the boondis, you will notice that the boondi are little big than the usual tiny ones found in the store. To get a texture similar to ones found in store, I removed 3/4 of the sugar syrup soaked boondi into a food processor and pulsed it  couple of times to get the crumbly texture. Remove and add it to the remaining 1/4 of the boondi.
  5. Transfer them to the stove and cook in the lowest flame. Slowly fold in the koya/palkova/thiratipaal. Cook for 10 minutes until all the liquid is absorbed. Sprinkle the pistachios and mix well. Remove and let it cool to room temperature.
  6.  Layer a parchment paper over a glass container spacious enough to hold 20 balls. Scoop out a little and roll it into a ball with your palm. Place over the parchment paper and store in cool dark place.
  7. Mooti Chor Ladoo stays fresh upto 5 days.

Enjoy my version of Mooti Chor Ladoo for this diwali. Have a funfilled, colorful and safe Diwali.

Warm hugs to my fabulous readers, I look forward to see you here.

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  1. this sounds amazing. i’ve bookmarked it 🙂 happy diwali!

  2. shobana 8 years ago

    very sweet and tasty laddus so colourful to lookat. We compliment your Maiden attempt in the new website, for a good start. The photos are good and tempting. Expecting more healthy recipes.
    You are in a unique position to ensure that everyone leads a healthy life style.

  3. Wow…You fried them in ghee…yummyyyy..just perfect!!!..I am drooling here…wish you lived close..i would have definitely barged in to grab some of these goodies..Happy Diwali to you dear 🙂
    BTW, love your new website..Looks really awesome..great job!!

    • Yes even I wish you lived close by. Thanks girl for the wishes.

  4. Hey, first of all Big Hug and Congratulations for your own Domain, I really know how it feels coz I also shifted to my own with same excitment. November is spl to me as well my wedding anniv month too :)… Loddos look delish…bookmared this recipe!

    • Thanks Anamika. I know it’s so exciting right. When is your anniversary? My hearty wishes to you.

  5. Wow….Congrats…:)
    So many things in Nov…sure that this month is a special one at ur end…:)
    Mooti chor ladoos look super tempting and perfect…Loved the clicks very beautiful…

    • Thanks girl. Yeah Nov is very special :-).

  6. Hey Vijitha… love love ur blog…very informative and motivational. I started healthy cooking after having my baby and ur blog is what i look up to, to find more nutritious indian recipes. Thanx for sharing…:)

    • Thanks Siri for the kind words. I am really glad that you liked my blog. How old is your little one?

    • Hello Angie,
      Gram flour is a powdered form of roasted chickpeas. it’s called besan in Hindi and you can find them in Indian grocery stores.

  7. Congrats Vijitha! on taking the leap. The space looks wonderful! Happy Diwali and the ladoos look delicious!

  8. Radhika Vasanth 8 years ago

    Happy Diwali. What a fantabulous job, looks very professional and user friendly. Moti chur is my favorite among indian sweets. bookmarking this.

  9. Congratulations on your new space. yes November is important to me too in a lot of ways. lately i’ve been raking my brain thinking of a new and great homemade Diwali return gift, that wasn’t cookies. These laddus, who wouldn’t love that!thank you.

  10. Congrats firstly on your own space, absolutely love the design. Looking forward to read more on this new layout and design. Good Luck, I was born in Nov, this month is always special to me too. Have a lovely November, fantastic time blogging always. Good luck vijitha 🙂

    • Hello Deekshanya,
      Thanks for liking the new look. Happy birthday to you. What’s the date?

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