Some classics are best unchanged and the Mighty Motichur at Bombay Sweet Shop for us is that! The Motichur Laddu has been around for as long as well can remember. For many of us, it was probably the first sweet we enjoyed outside of our homes. While a motichur laddu is available pretty much all around the country, what makes a good motichur a great one is most definitely the boondi itself.
In most sweet shops, the boondi in the laddu is mashed and what you get it essentially just a ball of ghee, saffron, sugar and besan. Trust us there's nothing wrong with this, but what we learnt through our research is that a great motichur laddu is when you can spot each boondi in the laddu, almost as though they are pearls or caviar even. Each one of the same size! While we all love how comforting a motichur laddu is, what we can't help but notice is how sweet and ghee laden the store bought ones are. Later did we realise that mithaiwalas often added a lot more sugar and ghee to increase it's shelf life. We knew we wanted that to be our key focus. After our mithai team took about 5-6 months in perfecting this laddu, we then played with sugar proportions.
The Motichur Laddu you taste today at Bombay Sweet Shop gives you the same comfort like the ones you grew up eating minus the excessive ghee and sugar. Garnished the traditional way our Motichur Laddus are also finished off with saffron.