Motichoor Ladoo | Motichur Laddu

Motichur Laddu | Motichoor Ladoo | Boondi Na Ladva – Very popular Round shaped laddu Indian Sweet recipe made with chickpea peals called boondi, and saffron and cardamom flavored sugar syrup.

It is a well known Indian sweet recipe, mainly prepared for festivals like Ganesh Chaturthi, Diwali, and many occasions to share with family and friends.

Hello Foodies!! Mothers day is coming in two days. I was thinking all these days what to make for this very special day.

Then suddenly Motichoor Ladoo came into my mind. It’s my Mother and my Mother In Laws favorite sweet.

So thought let me make this Motichur Laddu for that person who is everything to me – my mentor, my inspiration when I need them most, amazing cook, my world,  my universe and beyond to it if something exists.

Whatever I am today it is because of her.

Though I am far away from them, I want to cherish this moment by making their favorite dessert.

Motichoor Ladoo is an Indian sweet, slightly differently from boondi ladoo, because this is with tiny boondi.  

What does Moti mean??

In Hindi, the word “Moti” means pearl and “choor” means to crush. Motichoor means Crumbled pearls.

This sweet is offered to many Indian God and Goddesses on various festivals and auspicious day.

Many Indian temples offer Ladoos as prasad to the devotes.

If you have a pooja or any religious activity at home, these Motichoor Ladoo can be made as prasad.

Motichur Ladoo is made with chickpea flour/besan. Tiny drops of Chickpea flour batter are deep-fried and then mixed with sugar syrup and then shaped into round balls.

It is not difficult at all but like with every Indian sweet, you need some practice and patience to get it right.

Normally special ladle used to make Motichoor Ladoo but I don’t have the same handy this time. Instead of using a ladle, I used a regular strainer with holes in it.

The best part is, I don’t have to worry about how boondi is coming out, whether it’s perfectly in round shape or not. Because eventually, I am going to coarsely grind it.

Let’s go over step by step process.

How to make Motichur Laddu | Motichoor Laddu?

Very Important Notes to remember while making Boondi Laddu / Motichur Laddu:-

• The batter should be smoothly flowing, without lumps and of medium consistency.
• Make sure sugar syrup is hot when you add fried boondi.
• Don’t over-fry boondi or don’t make them crisp. They should be soft. Fry them only for about minute.
• Don’t pulse the boondis too much in a mixer.
• I have pulse the boondis before adding into the sugar syrup. But you can also pulse them after adding them into Sugar syrup.
• If you are not able to roll ladoos, add 1 tablespoon water and pulse it one more time in mixer. Remember don’t over pulse it.
• Roll ladoo when the mixture is warm.
• 1 string consistency is very important. You won’t be able to roll the ladoos if it’s more or less.
• I fried boondi in flavorless oil. If you wish to, you can fry it in ghee or you can fry them in half oil and half ghee.
• Fry Boondi in hot oil only.

More Indian Sweet Recipes –

Gulab Jamuns

Kala Jamuns

Jalebi

Motichoor Ladoo

Author: Dhwani

231kcal

5 from 1 vote

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Prep 10 minutes mins

Cook 20 minutes mins

resting time 1 hour hr

Total 30 minutes mins

Motichoor Ladoo is an Indian sweet, slightly differently from boondi ladoo, because this is with tiny boondi. What does Moti mean?? In Hindi, the word "Moti" means pearl and "choor" means to crush. Motichoor means Crumbled pearls. 

Servings 5 people

Course Dessert

Cuisine Indian

Ingredients

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For Batter

• ▢ 1 cup Besan / Chickpea flour
• ▢ ¾ cup + 2 tbsp Water
• ▢ Pinch Orange food color

For syrup

• ▢ ¾ cup Sugar
• ▢ 90 ml Water
• ▢ Orange food color
• ▢ Few strands of saffron
• ▢ 2 drops Rose essence
• ▢ ½ teaspoon Cardamom powder
• ▢ 2 tablespoon Cashew nuts chopped
• ▢ Pistachios for garnishing
• ▢ Oil or ghee for frying

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Method

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For Batter

1. Sieve besan in a bowl. Add water and orange food color to form a smooth batter.
2. The batter should be a flowing consistency, as you can see in the video.
3. Heat oil in a pan. Check the oil before frying, drop a pea size batter inside the hot oil. If it floats right back up, means your oil is ready for frying.
4. Hold the strainer right above the kadai, neither too low, nor too high. Pour the batter into the strainer. Start tapping the strainer or with the help of back of the spoon, drop the batter and you can see small drops of boondi falling in the hot oil. Fry them over medium to high heat. Don't fry them more than a minute.
5. Once done remove boondis from oil and place them on a paper napkin to absorb excess oil. Let it cool down for five minutes. Pulse them in a food processor for fine texture. Keep it aside.

Sugar Syrup

1. In a pan, take sugar and water. Start boiling them. Add Saffron, orange color, cardamom powder, and rose essence. Boil till it is reduced in quantity and has reached one string consistency. It will take 5 to 6 minutes. Switch off the flame and add few drops of lemon juice.
2. To Check the sugar consistency - take some syrup between your fingers, press and now open your fingers, if it forms a thick string between your fingers without breaking - one string syrup is ready.
3. Add prepared boondi and chopped cashews into the hot sugar syrup.
4. Mix the mixture very well. Let it sit for 5 minutes.
5. When it is comfortable to touch, apply some ghee on your palm and start shaping the ladoos.
6. 10. Garnish it with pistachios and saffron. Enjoy.

Nutrition

Calories231kcalCarbohydrates45gProtein6gFat3gSodium19mgPotassium229mgFiber2gSugar32gCalcium11mgIron1.4mg

Video

Notes

1. The batter should be smoothly flowing, without lumps and of medium consistency.

2. Make sure sugar syrup is hot when you add fried boondi.

3. Don't over-fry boondi or don't make them crisp. They should be soft. Fry them only for about minute.

4. Don't pulse the boondis too much in the blender.

5. I pulse the boondis before adding into the sugar syrup. But you can also pulse them after adding them into Sugar syrup.

6. If you are not able to roll ladoos, add 1 tablespoon water and pulse it one more time in a blender. Remember don't over pulse it.

7. Roll ladoo when the mixture is warm.

8. 1 string consistency is very important. You won't be able to roll the ladoos if it's more or less.

9. I fried boondi in flavorless oil. If you wish to, you can fry it in ghee or you can fry them in half oil and half ghee.

10. Fry Boondi in hot oil only.

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