- Desserts
- Indian
- Veg
Motichoor ladoo is a delicious mouthwatering sweet which is famous in Northern part of India. Ladoo is commonly offered to GOD during worship as well as served on festival or occasions. These ladoos are all time favorite of my kids favorite. The ladoos are made from batter made of besan flour and deep fried in oil/ghee, then simmered in sugar syrup tothicken for final preparation. The laddos are flavored with rose essences and cardamon powder. The most important part of the recipe is the batter consistency and temperature of oil/ghee. Batter consistency should be medium thin so that it easily pass through Jhara. The process is little complex as you need to tap Jhara over the heated oil/ghee pot at a consistent speed to get the boondi shape. To make fine boondi you need Jhara with fine holes.
Motichoor laddo and boondiladoo are little different with each other as boondis for motichoor is much finer than boondis of boondi ladoo. Preparing these ladoos is a bit time consuming and involved process and requires little practice and patience to get it perfect. I was able to get it right in my second attempt. I prepared these for Diwali and it came out perfect.
Motichoor Ladoo Print Recipe
- CourseDessert
- CuisineIndian
| Servings | Prep Time |
| 15 Medium Ladoos | 25 Minutes |
| Cook Time |
| 25-30 Minutes |
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| Motichoor Ladoo Print Recipe
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Ingredients
For Fine Boondi
- 1 Cup Gram flour( besan)
- 1 tsp Rava
- 1 tbsp Ghee
- Pinch of yellow food color
- Pinch of Orange food color
- 1 tbsp Magaz( melon seeds)
- 1/8 tsp Baking powder
- 3/4 Cup Water and 1 tbsp water
- 1/2 cup Ghee
- 2 cup Oil for frying
For Sugar Syrup
- 3/4 cup Sugar
- 1/2 cup Water
- Few threads of saffron
- Pinch of yellow food color
- 1/4 tsp Rose essence
- 1/2 tsp Freshly crushed green cardamom
- 3-4 drops lemon juice
Instructions
For Fine Bundi
Mix all ingredients which is listed in fine boondi section in a mixing bowl. Whisk is nicely using wire whisker.
Add little by little water and make a thin and lump free batter. Cover it and keep it aside for 30 minutes.
To make miniature boondi, you will need fine Jhara (big fine perforated spoon) which comes with big handle.
Heat ghee or oil in big kadhai at medium to high heat. You would need a hard and 6-7 inches tall item which can be used to tap the Jhara for making boondi. For this you can either use a steel container upside down or a brick if available. Place kitchen towel on it and handle of Jhara on top of that in such a way that Jhara face is directly over the oil Kadhai. Before starting the process ensure the oil is nice and hot and to check the same, drop a little batter and if boondi comes up fast means oil is ready. Maintain the temperature between medium to high.
Mix the batter using a big spoon and then take one spoon batter and pour slowly using one hand while tapping the jhara consistently at fast speed from other hand. (You can also take someones help to pour while you are tapping, if you are unable to do your own).
After tapping each scoop of batter, stir the boondi immediately for about two to three time and remove it from oil. Strain is using a strainer. Leave boondis in the strainer only and place it on a bowl to drain excess oil. Once oil is drained nicely, place boondis in a separate bowl.
Fry all boondis following the same process and store them in a bowl.
Let it cool down. Crush the fried boondi by hand. Keep it aside.
For Syrup
To make sugar syrup, mix all ingredients which is listed in sugar syrup section in a deep pan. Bring it to boil at medium heat. Once it start boiling bring the temperature on very low heat.
Drop the fried boondis in to sugar syrup. Stir it well. Let it cook on very low heat for 10 to 11 minutes or till boondi absorb the sugar syrup and mixture gets thick. Stir it occasionally.
Mixture should not be overcooked otherwise ladoos would get dry. So cook the boondi in sugar syrup till mixture gets thicker. Boondi would start getting shining texture and would also start leaving the side as shown the picture.
Once its done, add Magaz( melon seeds) and mix. Cover it for 5 minutes and let it cool down a bit. Now, grease some water on your Palm and make round shape Ladoos whatever size you like. Make all ladoos while mixture is warm.
Keep Ladoos in a plate and leave it for about 30 minutes to get firm shape. Store it in any airtight container.
Delicious homemade Motichoor Ladoos are ready for your special occasions or festivals.
Serve it as dessert.
Recipe Notes
- To make Motichoor ladoo you need fine boondi and for that you would need Jhara with fine holes. Also the handle should be long so that its easier for tapping.
- The batter consistency is very important for nice boondi, it should be of medium thin consistency sothat it easily passes through Jhara.
- Tapping consistently at fast speed while pouring the batter is very important process, if not done properly the boondi would start getting flatter than round shape.
- Ensure that boondi does not get burnt while frying, so it's important to take it out from oil quickly after tapping. Keep the temperature between medium to high for nice boondi. If the temperature is lower, then also boondi will start getting flat.
- After soaking the boondi into sugar syrup, cook it atvery low flame till boondi absorb the sugar syrup and the mixture gets thicker, starts getting shine and leaving the side of the pan. Please do not over cook otherwise ladoo will get hardand dry.
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