Motichoor Ladoo Recipe with step by step pictures. It is also known as Moti ladoo, motichoor laddu motichur laddu. This popular Indian ladoos is prepared for the celebration of Diwali, Holi, Janmashtami, Ganesh Chaturthi, and other special occasions and gatherings. Motichur ladoo is made with gram flour, sugar, dried fruits and nuts. I have shared recipe for ladoo without the use of the special ladle “boondi jhara”. In this blog post, learn how to make delicious motichoor ladoo with step by step pictures and video.
Motichoor Ladoo
Motichoor ladoo is one of my favourite ladoo. I am not against regular boondi ladoo but this one is my favourite. I love the soft melt in mouth texture of motichoor ladoo. Even though this looks slightly complicated to look at, the procedure of making motichoor ladoo is super simple and doable. Specially I make this around Diwali, because my kids love this.
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In this recipe post, I have shared step by step pictures for making the most amazing motichur ladoo which you can try easily. The ingredients are very simple as well and the procedure is simple too.
What is Ladoo (Laddu)
Ladoo is ball shaped sweets. You can make it with variety of ingredients and there are over hundreds of ladoo recipes all over India. It is made with some kind of flour which is mixed with sugar or jaggery and ghee to make ladoo.
Laddu is made with coconut, dried fruits, nuts, dates and other ingredients as well. Some of the most popular ladoo recipes are motichur ladoo, boondi laddu, coconut ladoo, rava ladoo and many more. You can check my collection of laddu recipes on the blog.
They are usually made to celebrate special occasions like Diwali, Holi, Ganesh Chaturthi, Krishna Jayanthi. It is also made for occasions like weddings, get-togethers and family gatherings. Ladoo is specially made as an offering for lord Ganesha and it is said that it is his favourite sweet other than Modak. One of the world famous ladoo is from Andhra which is offered in Tirupati temple.
About Motichur Laddu (Motichoor Ke Ladoo)
Motichur Laddu is a soft melt in mouth round balls made with gram flour | chickpea flour or besan. Gram flour batter is fried using a special boondi jhara or boondi ladle in hot oil. These fried tiny balls is mixed with sugar syrup, ghee, dried fruits and nuts to form small balls of heaven. This is a popular sweet or laddu from North India which is widely made during festive season like Diwali.
In Hindi, ‘Moti’ means ‘tiny pearl’ and ‘chur’ means ‘to crush’. That is how motichur laddu got its name. Unlike boondi ladoo, this motichur ladoo has fine texture which makes them so satisfying to eat. The ladoo is soft in texture which makes them so delicate to eat.
Watch Motichur Laddu Video
More Ladoo Recipes,
Coconut Ladoo
Malai Ladoo
Rava Ladoo
My Recipe for Motichoor Ladoo & Why it Works?
The recipe for making motichur ladoo is easy if you follow this simple method and tips which I have shared in this blog post. Traditionally motichur boondi jhara is used to fry the gram flour pearls. But I used regular slotted ladle available in every household to make the boondi. The boondi made using this is slightly bigger in texture so I follow a blending technique to achieve the fine texture.
First you have to prepare the batter which is as simple as mixing gram flour, sooji with water. The batter has to rest for 5 to 10 minutes which gives you plenty of time to make the sugar syrup. The syrup texture has to be one string consistency which takes only 5 to 10 mins. Once these two are made, you have to combine both together. The fried gram flour pearls absorb the sugar syrup in a matter of minutes.
I use a simple hack of using the blender and hot water to make the ladoo mixture which makes world of the difference. You get soft, melt in mouth texture. Over all this ladoo can be made in less than 1 hour which makes it a great festive sweet. Make sure to read the complete blog post, including tips and tricks.
Motichoor Laddu Ingredients
Gram Flour | Besan – use good quality besan for taste and texture. Best quality besan enhances the taste of motichoor ladoo. If you feel your gram flour is lumpy, use a sieve to sift it.
Sooji – a spoon of fine sooji is used in the batter. It helps creating the chewy texture in the boondi. If you have coarse sooji, grind them in blender to make them fine.
Sugar – Refined white sugar is used in syrup to bind the fried boondi. You have cook the sugar syrup till one string consistency.
Dried Fruits and Nuts – chop cashews into small pieces for even distribution, fried cashews add nice nutty texture. You can use melon seeds, chopped almonds, kishmish in the ladoo.
Flavourings – motichoor ladoo has cardamom powder and saffron as their main flavourings. But some people like to use a dash of kewra water too.
Food Colour – Traditionally motichoor ladoo is either in orange colour or deep yellow colour.
Ghee – pure desi ghee adds the flavour to the ladoo. I use ghee to fry my cashews and raisins and add it in the end for taste.
Boondhi Karandi | Boondi Jhara
Traditionally boondi is made with boondi karandi which is also known as boondhi jhara. It is a steel ladle which is perforated. Usually this ladle comes with a wooden handle which makes it heat-proof.
Gram flour is mixed with water to create a slightly thick batter. This Boondi batter is poured over this ladle which is placed directly over hot oil. the batter drops through the holes of the perforated ladle to form small ball like shapes which is known as “boondi”
If you cannot find this authentic ladle to make boondhi. You can use any perforated ladles like shown above in the picture to make boondi, it will still turn out great.
How to Make Motichoor Ladoo (Stepwise Pictures)
Making Batter
1)Take gram flour and sooji in a sifter and sieve it in a mixing bowl. You have to use fine sooji for this recipe, if you don’t have fie sooji, grind them in blender and use. Also sieving in important, This step helps remove the lumps from the gram flour.
2)Take sifted sooji and gram flour in a bowl.
3)Add in water to make the batter. Make sure to use little water at a time. Mix the water into the gram flour to make a smooth lump-free batter.
Pro Tip: The batter should be a little thinner than dosa batter. Don’t make it too thin, else the boondi will fall flat when frying. If it is too thick then the boondi won’t fall off the ladle.
4)Add in food coloring and mix well. I used orange food colouring. You can use yellow as well.
5)Set this aside till you finish making the syrup.
Making Sugar Syrup
6)Now take sugar in a pan. I used refined sugar, Jaggery will not work in this recipe.
7)Add water into the sugar. Mix well so the sugar gets dissolved in the water.
8)Bring this to a boil. Simmer for 8 to 10 mins till it forms one string consistency.
9)If you dip the ladle inside the sugar syrup and take it out, then the last drop falling off the ladle should form a string like effect.
You can also use your finger to check the consistency. If you stretch the syrup between the thumb and index of your fingers, it should form a string like consistency. This tells you the sugar syrup is at the one string consistency.
10)Now add in cardamom powder and saffron to this and mix well.
11)Now make sure the syrup stays nice and warm till you finish frying the boondis.
Frying boondi
12) Heat oil for deep frying. Don’t get it too hot. Now take a boondi ladle / perforated spoon ( I used a steel strainer with medium size holes in it).
13)Now take the batter and pour it over the ladle. Using a spoon tap off the ladle, so the boondi will fall through the holes.
14)Fry this on a medium high heat for couple of mins. It shouldn’t get crispy, it should be little on the softer side.
15)Strain the boondi onto a bowl and set aside. Repeat till you finish the batter.
Making ladoo Mixture
16)Add all the nuts to the boondi. You can use finely chopped cashews, almonds, melon seeds. You can fry the nuts in ghee till crispy and add it into the boondi.
17)pour the warm syrup into the boondi.
18)Mix this well, so the boondi absorb all the syrup.
19)Now take this in a mixer or food processor.
20)Add just a tbsp of hot water. and pulse for few times so it gets crushed and becomes one mass.
Pro Tip: Don’t add too much hot water when blending, if you use too much hot water the mixture may get runny and you won’t be able to shape ladoos.
21)You have to pulse the mixture. Don’t grind it too much or it will get completely mashed up.
Shaping Motichur Ladoos
22)Now transfer this to a bowl. The mixture will be thick.
23)Dip your hands in ghee.
24)Take a small portion from it and shape into soft ladoos.
25)Shape it into ladoos and arrange it in a plate.
26)Decorate with a slice of almonds or cashews if you like. As the ladoos rest it will harden just a bit.
27)Enjoy.
Fool Proof Motichoor Laddu Tips & Hacks
Get Your Batter Consistency Right
Always use finest quality gram flour. If you can, you can grind your own chana dal to get chickpeas. To make homemade chickpea flour, dry roast split yellow chana for few minutes. Then give it to the mill to make besan.
It is important to get your batter right. Sift gram flour and sooji to remove any lumps , this ensure that your batter doesn’t have any lumps. Make sure your batter is at the right consistency. It shouldn’t be too thick or too thin.
About Sugar Syrup
Make sure the syrup is at the right consistency. If you dip the ladle inside the sugar syrup and take it out, then the last drop falling off the ladle should form a string like effect.
You can also use your finger to check the consistency. If you stretch the syrup between the thumb and index of your fingers, it should form a string like consistency. This tells you the sugar syrup is at the one string consistency.
Frying Moti Pearls for Ladoo
The oil shouldn’t be too hot when frying the pearls. Now take a boondi ladle / perforated spoon ( I used a steel strainer with medium size holes in it). Now take the batter and pour it over the ladle. Using a spoon tap the ladle, so the boondi will fall through the holes. Fry this on a medium high heat for couple of mins. It shouldn’t get crispy, it should be little on the softer side.
FAQ
How to Make Motichoor ladoo?
Motichur Laddu is a soft melt in mouth round balls made with gram flour | chickpea flour or besan. Gram flour batter is fried using a special boondi jhara or boondi ladle in hot oil. These fried tiny balls is mixed with sugar syrup, ghee, dried fruits and nuts to form small balls of heaven.
How long can I store motichoor ladoo?
You can make and store motichoor ladoo for a week in fridge. It can stay at room temperature for 2 days.
More Ladoo Recipes to Try
📖 Recipe Card
Motichoor Ladoo | Motichur Laddu Recipe | Motichoor Laddu Recipe
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Servings: 12 ladoos
Calories: 158kcal
Video
Notes
- Make sure the batter is not too thick or too thin. It has to be correct consistency.
- You can use boondi ladle that is easily available in stores.
- If you have fine sooji, no need to powder it.
- Any nuts like almonds, cashews, melon seeds can be used. You can fry the nuts in ghee and add it to the mixture.
- You can use a blender or food processor for blending the mixture.
- Don’t add too much hot water when blending, if you use too much hot water the mixture may get runny.
Serving & Storage
You can make and store motichoor ladoo for a week in fridge. It can stay at room temperature for 2 days.
Nutrition
Serving: 1servings | Calories: 158kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 6mg | Sodium: 8mg | Potassium: 124mg | Fiber: 2g | Sugar: 18g | Vitamin A: 4IU | Vitamin C: 0.05mg | Calcium: 14mg | Iron: 1mg
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