Motichoor Ladoo is a very important part of Indian festivals and celebrations. These tiny orange boondis (fried gram flour droplets) soaked in sugar syrup and rolled into soft, melt-in-your-mouth laddoos are a sign of happiness, wealth, and sweetness.In India when something good happened People ask for Laddos and these laddus are Very demanding whole the .
If you like Indian sweets, you have to try the Motichoor Ladoo recipe. It’s great for Diwali, Ganesh Chaturthi, Holi, or a wedding. You’ll learn how to make motichoor ladoo at home in this blog post. You’ll also learn how to get the perfect texture and shape and how to keep them fresh for longer.
What is Motichoor Ladoo?
The little round balls called boondis, which are fried droplets of gram flour batter, are dipped in flavoured sugar syrup and then formed into the famous Indian delicacy Motichoor Ladoo(Motichoor Laddu), Also known as Mothur Laddu.
The word “Motichoor” Moti + Choor literally means “crushed pearls.” This refers to the little, fragile boondis that give this ladoo its particular texture. Traditionally, these laddoos are bright orange or saffron in color, smell like cardamom and May have almonds or silver vark (foil) on top.
Ingredients for Motichoor Ladoo Recipe
Here’s everything you need for making perfect Motichoor Ladoo at home:
For Boondi:
- Gram flour (besan) – 1 cup (fine variety)
- Water – as required (to make a smooth batter)
- Orange food color – a few drops (optional)
- Ghee or oil – for frying
For Sugar Syrup:
- Sugar – ¾ cup
- Water – ½ cup
- Cardamom powder – ¼ tsp
- Rose water or kewra essence – ½ tsp (optional)
- Saffron strands – few (optional)
For Garnishing:
- Chopped pistachios or almonds – 1 tbsp
- Silver vark (optional) – for decoration
Step-by-Step Motichoor Ladoo Recipe
Step 1: Make the Batter
- In a bowl, first add the gram flour (besan).
- Add the water little by little while mixing constantly until the batter is completely lump-free.
- The batter should be a little thinner than pakora batter; it should be pourable but not too syrupy.
- Add a few drops of orange food coloring and mix until everything is the same color.
Tip: Use fine gram flour to make smooth boondis. Grainy texture comes from using coarse flour.
Step 2: Prepare the Boondi
- Put ghee or oil in a deep frying pan and heat it over medium heat.
- Put a ladle with holes in it (boondi jhara) over the pan.
- Pour a ladle of batter over it and tap it lightly so that small drops fall into the hot oil.
- Fry them for just 30 to 40 seconds. Don’t allow them get brown or crispy.
- Take off and put on a paper towel to soak up the leftover oil.
- Repeat this process for the remaining batter.
Tip: The boondi should remain soft. Overfried boondis won’t absorb sugar syrup properly.
Step 3: Make Sweet Sugar Syrup
- Boil 3/4 cup of Water and 1/4 cup of sugar in a pan.
- Heat until the sugar is totally disolve.
- Let it boil until it gets to a one-string consistency. If you take a drop between your fingers, it should stretch into a single thread.
- Put in the saffron threads, rose water, and cardamom powder.
- Keep it heated.
Step 4: Mix Boondi and Sugar Syrup
- Immediately drop the fried boondi into the boiling syrup.
- Mix gently so that all of the boondi gets the same amount of Syrup.
- Cover it and let it sit for 10 minutes to soften.
If the mixture looks too dry add 1–2 tablespoons of warm water or a spoon of ghee.
Step 5: Blend for Soft Texture (Optional)
- You may obtain smooth, professional-looking laddoos (like those sold at halwai shops) by mixing the soaked boondi in a mixer for 3–4 seconds.
- This helps the mixture stick together and breaks up huge boondis.
Step 6: Shape the Motichoor Ladoo
- Grease your Hands with Ghee.
- Take a little bit of the Mixture and Roll it into little ladoos.
- Add some chopped nuts or silver vark on top.
- Before serving or putting them away let them cool all the way.
How to Keep Motichoor Ladoo
- Store in an airtight jar at room temperature for up to 4–5 days.
- If you want them to stay longer (up to 10 days), put them in the fridge, but allow them come back to room temperature before you serve them.
Tips for Perfect Motichoor Ladoo
- Use fine besan (gram flour) to make sure the boondis are small instead of big.
- The temperature of the oil is important: it should be medium hot; if it’s too hot, the boondi will be crunchy.
- Sugar syrup consistency: One-string consistency makes the syrup just the right amount of sticky.
- Don’t fry boondis too much. Soft boondis soak up syrup well and make ladoos that are moist.
- Use boondi jhara to make small even droplets of batter.
- Coloring: You don’t have to use orange or saffron, but they do make it Look more Festive.
- Blending: Lightly pulsing the mixture Makes it smooth like halwai.
Variations of Motichoor Ladoo
- Dry Fruit Motichoor Ladoo: Before forming the boondi mixture, Mix in chopped almonds, cashews, and raisins.
- Saffron Motichoor Ladoo: Add saffron strands to sugar syrup to give it a royal flavor.
- Boondi Ladoo: This one is similar but utilizes bigger Boondis. The texture is rougher than motichoor.
- Motichoor Ladoo with Jaggery: For a healthier version, use jaggery syrup instead of sugar.
- Sugar-Free Motichoor Ladoo: Use stevia or Another natural sweetener and fried in ghee for a tasty dessert without the guilt.
Occasions to Serve Motichoor Ladoo
- A plate of sweets for Diwali
- Prasad for Ganesh Chaturthi
- Weddings and festivals
- Gifts for a new home
- Desserts for a birthday
- Or just as a treat after dinner
It is important to include Motichoor Ladoo in worship and poojas because it is believed to be Lord Ganesha’s favorite sweet.
| Nutrient | Value (approx.) |
|---|---|
| Calories | 180–200 kcal |
| Carbohydrates | 28 g |
| Protein | 3 g |
| Fat | 7 g |
| Sugar | 20 g |
Preparation Summary
| Step | Time Required |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 25 minutes |
| Resting Time | 10 minutes |
| Total Time | 45 minutes |
| Servings | 10–12 ladoos |
Why You’ll Love This Motichoor Ladoo Recipe
- The flavor of halwai at home
- Simple ingredients and processes
- Great for all celebrations
- Juicy, soft and fragrant
- Everyone loves them, youngsters and adults as well
If you make these motichoor ladoos the right way with this motichoor ladoos recipe, you will hardly have to buy them from a store!
FAQs About Motichoor Ladoo
Q1. What is the difference between Boondi Ladoo and Motichoor Ladoo?
Boondi ladoo is made with bigger boondis, giving it a little rough feel. On the other hand, motichoor ladoo is created with very fine boondis that melt in the mouth.
Q2. Can I make motichoor ladoo without food color?
Yes! Natural options, such as saffron or water made with turmeric, can be used in place of food colorants.
Q3. Why are my ladoos not holding shape?
The mixture will not bind properly whether the sugar syrup is too thin or the boondis are too dry. Try again after warming the mix a little.
Q4. Can I make this recipe vegan?
Yes, just replace ghee with vegetable oil or coconut oil.
Q5. Can I use store-bought boondi?
If you’re in a hurry, you can use unsalted boondi. Just make sure it’s fresh and soak it well in hot syrup.
Lasting the recipe
Making Motichoor Ladoo at home can look hard at first, but it’s actually very easy to do and very satisfying once you get used to of it. The sweet syrup, the rich smell of ghee, and the bright color make it a pleasure for the senses.
You can serve it fresh at festivals or make a package for your loved ones. No Indian celebration is complete without the royal deliciousness of Motichoor Ladoo.
