Motichoor Laddu is a tasty delight made by frying tiny balls of besan flour, coating it with flavoured sugar syrup & shaping them to ladoos. Motichur Laddu is commonly made during Diwali, Ganesh Chaturthi and special occasions. Motichoor Ladoo Recipe is simple & a must try at home.
Motichoor Ladoo is one of my all time favorite sweets. Motichoor Laddu Recipe is explained here with step by step pictures.
Table of Contents
About Motichoor Laddu
Motichoor Laddu has tiny boondis which is very cute to see, I went through many recipes to replicate motichoor ladoo as in sweet shops and found this one to be unique to try.
This motichoor ladoo recipe called for coarse besan and the method of making boondis was slightly different from the regular ones which yields tiny boondis.I tried these ladoos yesterday, though my boondis were tiny when compared to boondi ladoo I cannot claim it as very tiny as in sweet shops but I am completely satisfied with the taste so that justifies this post right?! 🙂 I combined both the methods and finally here is the version of motichoor ladoo recipe from my kitchen 🙂 And this motichoor ladoo recipe is the closure for this Diwali 2016!
Check out other Ladoo Recipes:
- Rava Ladoo , Maa Ladoo , Moong Dal Ladoo
- Boondi Ladoo , Besan Ladoo , Peanut Ladoo,
- Aval Ladoo and Atta Ladoo
Don’t worry if you dont get tiny boondis you can make usual boondis and make motichoor ladoo…You are not going to miss anything big except for the looks so go ahead making these yummies!
The ladoos looked gorgeous that I couldn’t keep my camera at all…that with white bg .
If you have any more questions about this Motichoor Laddu Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe
Motichoor Laddu | Motichur Ladoo
Motichoor Laddu is a tasty delight made by frying tiny balls of besan flour, coating it with flavoured sugar syrup & shaping them to ladoos. Motichur Laddu is commonly made during Diwali, Ganesh Chaturthi and special occasions. Motichoor Ladoo Recipe is simple & a must try at home.
Servings15 ladoos
Ingredients
- 1 cup besan flour
- few drops food color
- 2 tsp ghee
- 1 heaped tsp melon seeds
- oil to deep fry
To make sugar syrup:
- 3/4 cup sugar
- 1/2 cup water
- 2 drops rose essence
- 1/8 tsp cardamom powder
- 1/4 tsp lemon juice
Instructions
Making Boondi:
- In a mixing bowl take besan flour, it should be coarse. Now add ghee to it.
- Now add 2 drops of orange food color. Use a whisk to mix it well. Now add little water.
- Add water little by little to form a thick paste, then add little more water.
- And little more food color, the batter should be thinner than dosa batter. It should be freely flowing.
- Now take your boondi ladle. This is the setup - Heat a kadai with oil, keep a taller (than the kadai) box without touching the kadai. Place a folded kitchen towel on the box, then keep the boondi ladle rest over it. I have just demonstrated the set up.
- Once the oil is hot, pour the batter all over just half or 1 ladle should be good in one batch. Then tap on the cloth so that the batter falls in a sprinkled manner in the oil giving tiny boondis.
- Do not cook for more time, when shh sound ceases take it out and drain in tissue paper. Now again, repeat the process until the entire batter finishes. Wipe of the ladle with a cloth every now and then,
- Once all the boondis are fried, take a tbsp of the boondi and just pulse it in mixie once or twice (This step is purely optional), set aside.
Making Sugar Syrup:
- Take sugar in a sauce pan.
- Add water to it and heat it up. Heat it up until sugar dissolves stirring often.
- Once it reaches one string consistency, take it out from the flame. Now add cardamom powder, rose essence.
- And few drops of orange food color. Finally add lemon juice.
Making Motichoor Ladoo:
- Transfer the cooked boondis to the pan containing sugar syrup, add melon seeds. Mix well with a ladle. Keep covered and let it sit for 10mins at least for all the syrup to be absorbed.
- Open fluff it up, mix it well then start shaping the ladoos. Squeeze, hold tight and make ladoos. Arrange it in a plate, cool down then store. Enjoy Motichur Ladoo!
Notes
- Try this tapping method and use coarse besan to get perfect tiny boondis.
If you are not getting tiny boondis just make regular boondis and grind half of the boondis after step 11 then make ladoos. - You can add any nuts of your choice, but traditionally they use melon seeds.
Try tapping method if that doesn't work then switch over to regular method of boondi making. - Tiny boondis absorb more oil so there is nothing to miss except the looks, so just make regular boondis, grind a part of it and shape ladoos.
If your boondis are very tiny, you may need a wire mesh ladle to drain after frying. - Regulate flame and cook, do not cook in high flame.
- While tapping, be careful and make sure not to tap on the frying kadai.
While pouring over the ladle, pour just a layer not more than that, else the boondis will stick together. - Don't worry if it sticks together just grind it later to get coarse boondis.
Even after the sugar syrup is added if you feel the boondi mixture is too dry sprinkle little hot water, then try to shape. - Do not try to shape as soon as the boondis are added to the syrup. Give 10mins at least resting time for the boondis to absorb the syrup.
Nutrition Facts
Motichoor Laddu | Motichur Ladoo
Amount Per Serving (25 g)
Calories 76
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.5g3%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.3g
Cholesterol 2mg1%
Sodium 6mg0%
Potassium 70mg2%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 11g12%
Protein 2g4%
Vitamin A 3IU0%
Vitamin C 0.1mg0%
Calcium 6mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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Motichoor Laddu Recipe Step by Step
- In a mixing bowl take besan flour, it should be coarse.Now add ghee to it.
- Now add 2 drops of orange food color.Use a whisk to mix it well.Now add little water.
- Add water little by little to form a thick paste,then add little more water.
- And little more food color, the batter should be thinner than dosa batter.It should be freely flowing.
- Now take your boondi laddle..This is the setup – Heat a kadai with oil,Keep a taller(than the kadai) box without touching the kadai.Place a folded kitchen towel on the box,then keep the boondi laddle rest over it.I have just demonstrated the set up.Once the oil is hot, pour the batter all over just half or 1 laddle should be good in one batch.Then tap on the cloth so that the batter falls in a sprinkled manner in the oil giving tiny boondis.
- Do not cook for moretime, when shh sound ceases take it out and drain in tissue paper.Now again,repeat the process until the entire batter finishes.Wip of the laddle with a cloth every now and then,
- Once all the boondis are fried, take a tbsp of the boondi and just pulse it in mixie once or twice(This step is purely optional),Set aside.Take sugar in a sauce pan.
- Add water to it and heat it up.Heat it up until sugar dissolves stirring often.
- Once it reaches one string consistency, take it out from the flame.Now add cardamom powder,rose essence.
- And few drops of orange food color.Finally add lemon juice.
- Transfer the cooked boondis to the pan containing sugar syrup,add melon seeds.Mix well with a laddle.Keep covered and let it sit for 10mins atleast for all the syrup to be absorbed.
- Open fluff it up,mix it well then start shaping the ladoos.Squeeze, hold tight and make ladoos. Arrange it in a plate,cool down then store.
Expert Tips
- Try this tapping method and use coarse besan to get perfect tiny boondis.
- If you are not getting tiny boondis just make regular boondis and grind half of the boondis after step 11 then make ladoos.
- You can add any nuts of your choice,but traditionally they use melon seeds.
- Try tapping method if that doesnt work then switch over to regular method of boondi making.
- Tiny boondis absorb more oil so there is nothing to miss except the looks,so just make regular boondis,grind a part of it and shape ladoos.
- If your boondis are very tiny,you may need a wire mesh ladle to drain after frying.
- Regulate flame and cook, do not cook in high flame.
- While tapping, be careful and make sure not to tap on the frying kadai.
- While pouring over the laddle,pour just a layer not more than that, else the boondis will stick together.
- Don’t worry if it sticks together just grind it later to get coarse boondis.
- Even after the sugar syrup is added if you feel the boondi mixture is too dry sprinkle little hot water,then try to shape.
- Do not try to shape as soon as the boondis are added to the syrup.Give 10mins atleast resting time for the boondis to absorb the syrup.
Veena Theagarajan
wow! looks so perfect.. Tempting pics
Sheela Balamurugan
Hi Sharmi,
I am a regular viewer of your 'Sharmis Passion' and it made my Dewali very special. This is already late to praise your hardwork, perfection, photography, presetatio, etc, etc. Great work you are doing and my prayer is always there for your better health. I made murukku, thattai, mixture, adhirasam, somas and badhusha and I followed your method for mixture and badhusha, both came out soooooo well, thanks a lot, rest of them my mother's those are my regular items for Diwali. (My small suggestion for adhirasam: we can add dry ginger powder and poppy seeds instead of cardamom) – Sheela
Bhavna
Besan quantity in grams please.
Sharmilee J
Will update it here when I measure next time