Motichoor Ladoo Truffles
Soft, melt-in-mouth motichoor laddus coated with creamy white chocolate and decorated with chopped nuts, rose petals, or silver leaf — a fusion sweet perfect for Diwali, Rakhi, or Ganpati celebrations.
Equipment
- Refrigerator / Freezer
- Double Boiler or Heatproof Bowl + Saucepan
- Tray lined with Parchment Paper
- Fork or Skewer for Dipping
Ingredients
Motichoor Ladoo Truffle Base
- 20 motichoor ladoos (homemade or store‑bought, firm)
Coating & Garnish
- 200 g white chocolate (or melting wafers)
- 2 tbsp chopped nuts (pistachios, almonds, cashews)
- to taste rose petals (edible) optional, for decoration
- to taste edible silver leaf or vark optional, decorative
Instructions
- Chill the motichoor ladoos in the refrigerator (or freezer) for about 30 minutes until firm.
- Set up a double boiler (or heatproof bowl over a saucepan of simmering water) and melt the white chocolate until smooth.
- Using a fork or skewer, dip each chilled ladoo into the melted white chocolate, coating fully. Tap off excess coating.
- Immediately sprinkle chopped nuts on top, and press in rose petals or silver leaf if using.
- Place coated truffles on a parchment‑lined tray and allow the chocolate to set (at room temperature or in refrigerator).
- Once fully set, store the truffles in an airtight container in the refrigerator until serving.
Notes
You can also substitute dark or milk chocolate for coating, or roll the truffles in desiccated coconut or edible glitter instead of nuts. The truffles keep best chilled.