Motichoor ladoo is a popular Indian sweet made from tiny deep-fried gram flour droplets called boondi, which are soaked in sugar syrup, flavored with cardmom, and then shaped into round balls(ladoos).
Motichoor ladoo is one of the most loved Indian sweets, especially for festivals like Diwali, Ganesh Chaturthi, Rakshabandhan, or weddings.
These ladoos are known for its soft, delicious, melt-in-the-mouth texture and rich flavor. The name “motichoor” literally means “crushed pearls”, referring to the tiny, pearl-like droplets of fried chickpea flour that form the sweet.
The main difference between motichoor and boondi ladoo is the size of the boondi. Boondi ladoo is made with bigger boondi while motichoor is made with tiny boondi.
Recipe video for Motichoor Ladoo
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How to make Motichoor Ladoo
Take 1 cup besan and sieve it into a bowl.
Now take ¾ cup water and add it to besan little by little and whisk continuously to form a smooth, thin, lump-free batter of flowing consistency. Meanwhile heat oil/ghee for frying boondi.
Pour the batter into a piping bag or a ziplock bag and cut a very tiny hole at the tip.
Hold the bag over the hot oil or ghee and squeeze gently to let the batter fall in small, continuous drops.
Fry it for about a minute until it is cooked through, then remove it from the oil. Do not overcook the boondis.
In another pan add 1 cup sugar, ¾ cup water, 2 pinch orange food color and boil it over medium heat till sugar melts.
Now add in boondi and cook until mixture thickens.
Add in 1/8 tsp cardmom powder, 1 tbsp magaz seeds and mix well and turn off the flame.
Cover the pan and let it rest for 10 minutes.
Take out the mixture in a bowl, add 1 tsp ghee and mix everthing well.
Apply a little ghee on your palms and make ladoos while the mixture is warm.
Enjoy Motichoor Ladoo.
Tips
Do not make too thick or thin batter. Batter should be of flowing consistency.
Do not over fry the boondis.
Do not overcook the sugar syrup. Add boondis immediately after sugar melts.
Adjust sugar as per your taste.
Store for up to 5-7 days in an airtight container.
Motichoor Ladoo
Course: DessertCuisine: Indian20
Ladoo5
minutes30
minutes35
minutesMotichoor ladoo is a popular Indian sweet made from tiny deep-fried gram flour droplets called boondi, which are soaked in sugar syrup, flavored with cardmom, and then shaped into round balls(ladoos).
Ingredients
1 cup Besan
¾ cup Water for besan batter
Oil for frying
1 cup Sugar
¾ cup Water for sugar syrup
2 pinch Orange Food Color
1/8 tsp Cardmom Powder
1 Tbsp Magaz Seeds
1 Tsp Ghee
Directions
- Take 1 cup besan and sieve it into a bowl.
- Now take ¾ cup water and add it to besan little by little and whisk continuously to form a smooth, thin, lump-free batter of flowing consistency. Meanwhile heat oil/ghee for frying boondi.
- Pour the batter into a piping bag or a ziplock bag and cut a very tiny hole at the tip.
- Hold the bag over the hot oil or ghee and squeeze gently to let the batter fall in small, continuous drops.
- Fry it for about a minute until it is cooked through, then remove it from the oil. Do not overcook the boondis.
- In another pan add 1 cup sugar, ¾ cup water, 2 pinch orange food color and boil it over medium heat till sugar melts.
- Now add in boondi and cook until mixture thickens.
- Add in 1/8 tsp cardmom powder, 1 tbsp magaz seeds and mix well and turn off the flame.
- Cover the pan and let it rest for 10 minutes.
- Take out the mixture in a bowl, add 1 tsp ghee and mix everthing well.
- Apply a little ghee on your palms and make ladoos while the mixture is warm.
- Enjoy Motichoor Ladoo.
Notes
- Do not make too thick or thin batter. Batter should be of flowing consistency.
- Do not over fry the boondis.
- Do not overcook the sugar syrup. Add boondis immediately after sugar melts.
- Adjust sugar as per your taste.
- Store for up to 5-7 days in an airtight container.
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