| Ingredient | Quantity |
|---|
| Sabudana (sago/tapioca pearls) | 1 cup (about 150–160 g) |
| Boiled potatoes | 1 medium (cubed) |
| Roasted peanuts (coarsely ground) | ¼ to ½ cup |
| Green chilies (finely chopped) | 1–2 (adjust to taste) |
| Cumin seeds (jeera) | 1 tsp |
| Ghee or oil (use ghee for fasting) | 1.5–2 tbsp |
| Salt (or sendha namak for fasting) | To taste |
₹60.00
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250 gm
Motichur laddu are soft, delish melt in the mouth ladoo made mainly with gram flour, sugar, and spices. The gram flour batter is fried to make tiny balls or boondi and mixed with sugar syrup, nuts or seeds and later shaped to neat round balls. Motichoor ladoo is a popular sweet from the North Indian cuisine and often made during festivals or celebrations.
250 gm
Karanji is a sweet snack from the Maharashtrian cuisine and often made for festivals, but are so delicious you’ll want to eat them all year long. These half moon-shaped fried pastries are stuffed with a mix of shredded coconut, dried fruits, sesame seeds and delightful seasonings.
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