By Motichoor Ladoo Recipe (Motichur Laddu) is a traditional Indian mithai/sweet. Indian festivals and occasions are incomplete without these sinfully delicious, melt in the mouth motichoor ladoos which are made with tiny deep fried gram flour/besan droplets dipped in sugar syrup and then shaped into round ladoos.
HAPPY NEW YEAR 2021 to all of you!!
As the new ear renews all the happiness and good tidings, hope the joyful spirit keeps glowing in your heart forever!
A new year, a new beginning! Let’s start 2021 on a sweeter note.
And what is more special than our all time favourite MOTICHOOR LADOO. Soft, juicy melt in the mouth ghee laden Motichoor ke ladoo.
What is Motichoor Ladoo or Motichur laddu?
Moti stands for pearl (in this case tiny pearls) and choor means crushed. Motichoor Ladoo is a popular Indian sweet and is loved by one and all. Every occasion or festival or puja in India is incomplete without motichur laddu. This soft and delicious motichur laddu or ladoo is made with besan or chickpea flour or gram flour, which makes it gluten free.
I have always been very fond of ladoos, boondi ladoos precisely. Where as my hubster and my sister are more into motichoor ladoo. Both the ladoos are made with besan or gram flour batter. The major difference between these two is basically the size of the boondi or gram flour droplets with yeilds the different texture. Boondi ladoo is made with large gram flour balls (boondi) where as motichur ladoo are made with super tiny boondis.
The different size of boondi is achieved from different boondi jharra or seive or perforated spoon. Few months back I had shared these delicious sweet boondi sev recipe using my boondi jharra. This motichur is also made in a similar way except it is made using a fine sieve or jharra. I have both the sizes of boondi ladle hence the perfect texture.
If you don’t have one, you can use any perforated spoon or sieve to make boondis and whizz in the mixer to get the tiny texture. I will keep on looking for different ways on how to achieve the perfect motichoor texture and keep you updated here.
What are the ingredients used for Motichoor Ladoo?
- Besan/ Gram flour /Chickpea flour
- Sugar
- Ghee or Oil
- Cardamom powder
- Lemon juice
- Saffron or orange edible colour
Such simple pantry loving ingredients are used to make this indulgent Indian sweet. Follow the step by step recipe to make the perfect juicy motichoor ladoo ever.
Here are few Indian dessert that you can try at home.
Peanut Chikki (Mungfali Chikki)
Nolen Gur (Jaggery) Thumbprint Cookie
Ukadiche Modak Traditional Recipe
Nolen Gurer Sandesh (Sondesh) Bengali Recipe
Motichoor Ladoo Recipe (Motichur Laddu)
Motichoor Ladoo Recipe | Motichur Ladoo | Indian sweet recipe
Motichoor Ladoo Recipe (Motichur Laddu) is the most popular and loved Indian mithai/sweet. Indian festivals and occasions are incomplete without these delicious melt in the mouth motichoor ladoos made with tiny deep fried gram flour/besan golden pearls dipped in sugar syrup and then shaped into round ladoos.
For the Boondi
- 2 1/2 cups Besan/Gram flour/ Chickpea flour Sifted so that there are no lumps
- 1 tsp Oil (veg/sunflower)
- Water to make a flowing batter
Sugar Syrup
- 1 1/2 cups Granulated sugar
- 1 cup Water
- 3-4 Green Cardamom ( pounded in pestle and motor )
- 1/2 tsp Lemon juice
- Saffron/Orange edible Food colouring
Other ingredients
- Oil or ghee for deep frying
- 1-2 tbsp Ghee for binding
- Nuts to garnish (optional)
Make the Boondi Batter
In a large bowl add the sifted gram flour and slowly add in water and whisk until you get a lump free thick batter. Then slowly pour in more water to make it a flowing consistency batter (Just like crepes batter). Finally add a teaspoon of oil to the batter and whisk.Â
To make Boondi
Heat enough ghee or oil in a kadhai/frying pan to deep fry the boondi.
Test the oil by adding few drops of batter in the oil. If it sizzles and rises immediately, the oil is ready.
Now hold the jharra/slotted spoon over the hot oil about 6-8 cms. Pour a ladle spoon of batter all over the jharra/slotted spoon. Start tapping the handle of the ladle on the side of the pan, so that the batter gets sprinkled in the oil. Once you see the oil bubbles reduce remove them with a wire mesh or slotted spoon and place the boondi on a tissue paper.
One more important thing and a small tip:Â never use the same jharra/slotted spoon that was used for dropping the batter in the oil. Wash it immediately or what I did, I kept a large bowl with water near by and dipped the used jharra in the water immediately after using. For the next round just take it out of the water and wipe it dry with a clean cloth or kitchen towel and use. Continue this process every time you pour the batter
Fry the boondis for 30-40 seconds until crisp. The boondi should not turn brown in colour.
Now with the help if another perforated skimmer remove them from the oil and and transfer on the paper towel.
Make the Sugar Syrup
Add the sugar in a saucepan along with 3/4 cups of water and cardamons and saffron food colouring. Mix the sugar and water and put it to boil. Boil for 4-5 minutes until you the sugar syrup feels a bit sticky. The syrup consistency will be quite thin, We are not looking for any thread consistency. turn off the heat as soon as it feels sticky. Add few drops of lemon juice if you are worried about crystallisation.
Now add the boondi in the hot syrup. toss and mix them with the sugar syrup and further cook for 2 minutes. Cover it wit lid and turn off the flame. Let it sit for 20-30 minutes.
After 30 minutes add nuts and 1-2 tbsp of ghee to the boondi and mix.
And while the mixture is still a little warm, grease your palm with ghee and start making the ladoos. Place them on a plate and garnish it with some edible silver sheet and some nuts.
Points to remember:
- To get the perfect shop like orange colour add generous amount of food colouring.
- Try to fry the boondi in ghee for a nicer flavour of your ladoos but if you use vegetable oil add 1-2 tbsp of ghee right before binding them into ladoos.
- If you don’t have a motichoor ladoo boondi jharra then make normal boondi using a jharra or skimmer, add it in the sugar syrup and let the boondi soak up the syrup. Then add the boondi along with the sugar syrup in a blender or mixer and pulse the boondi mixture a few times to get a smaller shape. Do not over pulse it otherwise you won’t be able to shape the motichoor ladoos.
I hope you enjoy this Motichoor Ladoo (Motichur laddu) as much as we do!
You know what guys I would love to see your creations. If you have tried this recipe, just click a pic and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.
Bon Appetit!!!
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