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.
Servings: 14 Ladoos
Equipment
- motichoor Boondi Jhara/ Skimmer with small holes
- Large deep frying pan
- Large bowl
- whisk
- Ladle/large spoon for pouring batter
- Large perforated ladle for removing the boondis from hot oil
Ingredients
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)
Instructions
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.
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: 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.
Notes
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.