Motichoor laddu recipe | How to make motichur ladoo | motichoor laddu

Who can resist eating a motichoor laddu. It looks so tempting and it is one of my favourite sweets. We can make softer and more tasty ladoo from our own hands rather than buying from the shops. They are more fresh and made from fresh and genuine ingredients. Earlier I used to get confused between boondi laddu and motichoor laddu. But they are different because of the boodi size. boondi laddu has bigger sized boondi balls or besan balls whereas motichoor laddu has very small sized besan balls. These boondis can be made from very fine sided hand grater. You can also grind them with your hand, if your are not able to make very small balls from your hands.  Also, the motichhor laddus have a softer texture. The word “motichoor” means pearls which are crumbled. While making these laddus you will figure out the same feeling.

The boondis for motichoor are deep fried in desi ghee and you can also use a few food colours like orange or yellow for a colourful laddu. I have used the natural saffron colour overall. Also you can add melon seeds or magaz and pistachio for more rich motichur ladoo.
These are also used as parshad for the Diwali pooja, Navratri and Ganesh Chaturthi.

Print Recipe
motichoor laddo 
Motichoor Ladoo Recipe – One of the most liked Indian Sweet
Prep Time 15 minutes
Cook Time 30 Minutes
Servings
ladoos
Ingredients
  • 1 cup Besan
  • desi ghee (to deep fry)
  • 1 cup Sugar
  • 1/2 tsp saffron
  • 1/4 cup water
  • 1/2 tsp Cardamom Powder
  • 2 tbsp mixed dry fruits (magaz and almonds)
  • 1/2 cup water
Prep Time 15 minutes
Cook Time 30 Minutes
Servings
ladoos
Ingredients
  • 1 cup Besan
  • desi ghee (to deep fry)
  • 1 cup Sugar
  • 1/2 tsp saffron
  • 1/4 cup water
  • 1/2 tsp Cardamom Powder
  • 2 tbsp mixed dry fruits (magaz and almonds)
  • 1/2 cup water
Instructions
  1. In a deep mixing pan add water, sugar and saffron threads. Heat the sugar syrup till one thread consistency. Switch off the flame and keep the sugar solution aside.
  2. Make a lumps free batter of besan (gram flour) using water, which should neither be too thick nor too thin.
  3. Now heat oil in a pan and using a ladle make boondis from gram flour. Spread the batter over the laddle and rotate the batter using other spoon. The boondis will be formed with the perforations of the laddle.
  4. We do not have to over fry the boondis and make them crisp. A 30-45 seconds of bondis in moderately hot oil is sufficient.
  5. Now add the cooked boondis to the hot sugar syrup. Mix well and grind the mixture moderately with soft hands or 1 round in a mixture can also be done. You can also add 1 tbsp of hot water to give the boondis a nice smaller crushed texture.
  6. Now add magaz and pista to the mixture and mix well.
  7. Now apply some ghee on your palm and make small ladoos. And the laddus are ready. These can also be refrigerated.

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