This popular Indian Motichoor laddu sweet is made with besan (gram flour), Motichoor ladoos, laddoos, or laddus are loved by people of all ages. Motichur laddu are soft, delish melt-in-the-mouth ladoo made mainly with gram flour, sugar, and spices.
If you always wondered how to make Motichoor Ladoo Recipe at home, this quick and easy Motichoor Ladoo recipe with step-by-step instructions will become your favourite. If you love traditional Indian sweets, this easy Motichoor Ladoo is a must-try for you.
The gram flour batter is fried to make tiny balls or boondi and mixed with sugar syrup, nuts or seeds and later shaped into neat round balls. the end result will be the same as you get it in-store, and the best thing is these laddus are free from preservatives and according to your taste and preference.
This ladoo recipe is perfect for every festival and is mostly prepared as a prasad recipe. However, you can prepare Motichoor laddu anytime you want as you just need a few simple ingredients to nail this delicious dessert.
They are usually made for major Indian festivals like Diwali, Ganesh Chaturthi, Raksha Bandhan or for any celebrations like weddings, engagement, birthdays etc and also for religious pooja ceremonies.
The difference between Boondi ladoo and motichoor ladoo is the size of the tiny boondi or fried gram flour balls. Boondi ladoo has gram flour balls bigger in size and motichoor ladoo has smaller ones.
So, add sweetness to your festive mood with this fresh homemade Motichoor ladoo recipe. This Motichoor Ladoo delicacy is often prepared as a naivedya during festivals and special occasions. I hope you enjoy making them and eating them.
Ingredients for Motichoor Laddu
- 1 cup Besan (Chickpea flour/Gram flour)
- 2 tsp ghee
- ¼ tsp saffron food colour
- ¾ cup water
- oil for frying
- 1 cup sugar
- ½ cup water
- ½ tsp saffron food colour
- 2 to 3 black cardamoms
- 2 tbsp cashew / Kaju (chopped)
- 2 tbsp pistachios (chopped)
Instructions for Motichoor Laddu
In a mixing bowl take besan flour, it should be coarse. Now add ghee to it.
- also, add ¼ tsp saffron food colour. alternatively, use orange food colour (a combination of red and yellow food colour gives an orange colour)
- Use a whisk to mix it well.
Now add little water. Add water little by little to form a thick paste, then add a little more water.
mix the mixture well and make sure there are no lumps.
- The batter should neither be thick nor thin. It should be a flowing batter.
- Heat oil for deep frying in a kadai or pan. The oil has to be moderately hot.
- Take a perforated ladle/spoon. With your hands position the ladle above the oil. You will need one more large ladle/jhara to remove the fried boondis.
- Once the oil is hot, pour the batter all over just half or 1 ladle should be good in one batch.
- Press with the other spoon so that the batter falls down from the perforations into the hot oil.
- do not overcrowd the boondis and stir.
- Fry the boondi (gram flour balls) till they become golden. Don’t over-fry or make them crisp. When the oil stops sizzling, remove the boondis.
- About 45 seconds to 1 minute is enough to get the correct texture in the boondi.
- once they are almost crisp, take them off and drain them over the kitchen paper towel.
- boondi can also be prepared using an oil strainer or small holes perforated spoon.
- prepare small boondi in batches and keep them aside.
sugar syrup preparation:
- in a large thick-bottomed Kadai, take 1 cup of sugar and ½ tsp saffron food colour.
- add ½ cup of water.
Heat it up until the sugar dissolves stirring often.
Keep on a low to medium-low heat to cook the sugar solution.
- Once it reaches one string consistency, take it out from the flame.
- Now add cardamom powder
- Transfer the cooked boondis to the pan containing sugar syrup.
- mix well and make sure to coat all the boondi with sugar syrup.
Keep covered and let it sit for 10mins at least for all the syrup to be absorbed.
- after 10 minutes, sugar syrup is absorbed completely by boondi.
- add 2 tbsp cashew and 2 tbsp pistachios. mix well.
- you can see the mixture is dried and all the sugar syrup has absorbed.
- Grease your hands with a little ghee and start shaping the ladoos
- The mixture would be warm when preparing the laddu. On cooling they become firm.
- Arrange it on a plate, cool down then store it. Enjoy Motichur Ladoo!
You can garnish them with melon seeds/magaz or raisins or nuts like almond or pistachio slivers. This ladoo can also be refrigerated.
If you fry them in ghee then the ghee will solidify on refrigeration and some softness is lost. Enjoy them as soon as they are made and store leftovers in the refrigerator.
Tips and variations
- You can add some slivered almonds to the ladoos to enhance their taste.
- firstly, add a generous amount of food colour to get a rich colour to ladoo.
- The batter for Motichoor ladoos should be thin and flowing.
- Don’t over fry the boondi. They should not become crisp.
- While pouring over the ladle, pour just a layer not more than that, else the boondis will stick together.
- Try to fry the boondis in ghee for a nicer flavour of your ladoos but you can also use refined vegetable oil.
- additionally, blend to boondi mixture to coarse powder if the boodi are not fine.
- finally, mootichoor ladoo recipe tastes good when prepared moist.