Motichoor ladoo is a beloved Indian sweet that can be easily prepared at home with just a few ingredients. Traditionally, it involves deep-frying tiny drops of chickpea flour batter (boondi), which are then soaked in sugar syrup and shaped into round balls. While this traditional method is quite intricate and time-consuming, in this recipe, I share a simpler approach to make Motichoor ladoo quickly and successfully on your first try. With the perfect ingredient ratio and a few foolproof tips, you’ll be able to make flawless ladoos with ease.
This festive season, delight your friends and family with this mouthwatering and juicy treat
The key to making tasty motichoor ladoo at home are;
- Firstly, ensure that the besan batter for boondi has a smooth, free-flowing consistency. The batter should be thick enough to coat but fluid enough to form drops. Fry the boondi in hot oil over medium-high heat. At higher temperatures, the boondi will easily take its round shape. When pouring the batter, hold the ladle 3-4 inches above the oil’s surface. Avoid holding it too high, as this will cause the boondi to develop tails.
- Secondly, grind the boondi in pulse mode until it breaks into two parts, creating a coarse mixture. You can use a vegetable chopper to achieve this texture. Be careful not to grind the boondi into a fine powder.
- Lastly, cook the sugar syrup until it slightly thickens but doesn’t reach a string consistency. Then, cook the boondi mixture on low heat until it absorbs all the sugar syrup. Allow the mixture to cool before rolling it into ladoos. The ladoos will stay fresh for 10 days at room temperature and up to 1 month in the refrigerator.
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Recipe Video
Motichoor ladoo recipe | boondi ladoo | boondi laddu
Ingredients
- For boondi
- 2 cup besan
- Salt to taste
- ¼ tsp turmeric powder
- 1 cup water or as required
- Oil for frying
- 1.5 cup sugar
- 1 cup water
- Orange-yellow food color
- 1 tsp cardamom powder
- 1 tbsp melon seeds
- 1 tbsp ghee
- Garnish with pistachio slits
Instructions
- In a mixing jar, combine 2 cups of besan (gram flour), salt to taste, ¼ tsp of turmeric powder, and 1 cup of water. Grind until a smooth batter forms.
- Transfer the batter to a mixing bowl and add 1 tbsp of hot oil. Ensure the batter has a free-flowing consistency. If it's too thick, add 1-2 tbsp of water; if too thin, add 1-2 tbsp of besan.
- Heat oil in a pan. Pour the batter over a grater or perforated ladle to create boondi. Keep the oil at a medium-high temperature to ensure the batter forms proper round boondis (refer to the video for clarity).
- Stir occasionally and fry the boondi until they turn slightly golden. Remove the boondi using a strainer, allowing the oil to drain completely.
- Before preparing the next batch, wipe the grater or ladle with a clean cloth. Continue frying the remaining boondi in the same manner.
- Transfer the fried boondi to a mixing jar and pulse until a coarse mixture forms, dividing the boondi into two parts. Do not grind them into a fine powder (refer to the video).
- In a pan, combine 1.5 cups of sugar and 1 cup of water. Mix well and cook until the sugar dissolves and the syrup becomes slightly sticky.
- Add a pinch of orange-yellow food color and 1 tsp of cardamom powder. Stir well and turn off the heat.
- Add the crushed boondi mixture to the syrup and mix well.
- Turn the heat to low and stir continuously until the boondi absorbs all the syrup. Make sure the flame remains low, as high heat can cause the mixture to harden.
- Once the boondi has absorbed the syrup completely and the mixture begins to leave the sides of the pan, turn off the heat. Cover the pan and allow the mixture to cool.
- Transfer the ladoo mixture to a mixing bowl, add some melon seeds and 1 tbsp of ghee, and mix well.
- Shape the mixture into ladoos with your hands, garnishing each with pistachios.
- Serve or store the ladoos in an airtight container.
Notes
- Adding slightly hot oil to the boondi batter enhances its crispiness when fried.
- The boondi batter should have a smooth, free-flowing consistency.
- The oil should be hot when dropping the boondi batter in.
- Do not spread the boondi batter with your hand or a spoon.
- Fry the boondi on medium heat until crispy.
- Clean the ladle or grater before making the next batch.
- Crush the boondi into a slightly coarse mixture, but avoid grinding it too fine.
- Cook the sugar syrup until it is slightly sticky; string consistency is not required.
- Cook the ladoo mixture on low heat to ensure the ladoos remain soft.
- Allow the ladoo mixture to cool completely before shaping.
- Motichoor ladoos can be stored in an airtight container. They stay fresh for up to 1 week at room temperature and 20 days in the refrigerator.
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