Motichoor Ladoo is one of the most popular Indian sweet recipe made with gram flour pearls called boondi, and saffron and cardamom flavored sugar syrup. The word “Moti” means pearl and “choor” means to crush. Motichoor means Crumbled pearls. It is slightly differently from boondi ladoo, because it is made with tiny boondi. These Ladoos mainly offered to Gods and Goddesses on various festivals like Ganesh Chaturthi, Diwali etc. much more liked by family and friends. . In India, many of Indian temples offer Ladoos as a prasad to the devotes, so these ladoos can be made as a prasad in many of religious activities performed at our home.
How to Make Motichur Ladoo
These ladoo made with gram flour (besan). Tiny drops of gram flour batter are deep-fried and then mixed to sugar syrup and then shaped into round balls. To make this sweet, you need some practice and patience to get perfect ladoos at home.
Motichoor ladoos take some time to prepare, but are tasty too. Once you make boondi than it becomes easy to make Ladoos. You can use jhara/perforated ladle with small holes to get tiny boondi.
The orange color of this ladoo make the ladoos look more appealing and appetizing. This is one such best sweet that can be given as a gift to all our friends and relatives.
Tips & Tricks to get perfect Motichoor Ladoos mentioned below:
Motichoor Ladoo
Print RecipeIngredients
- 2 ½ cups around 250 grams gram flour (besan)
- 3 cups around 250 grams ghee
- 3 cups around 500 grams sugar
- 2 pinch baking soda
- 1 ½ teaspoon green cardamom crushed
- Few saffron strings
- 50-50 grams almonds and pistachios, chopped
- ½ orange food color
- 2 cups water
Instructions
For making sugar syrup
- In a pan, add the sugar with 2 cups of water. Let the sugar dissolve and mixture come to a boil stir well the sugar until you get a one-string consistency.
- To check it, take a drop of sugar syrup and rub between your thumb and point finger, it should form a string.
- Then add cardamom powder and give a good stir.
- Switch off the flame. keep this sugar syrup aside.
For making Boondi
- First, sieve the gram flour to get no lumps remain to the batter.
- Take a large mixing bowl, add the gram flour and orange food colour. Mix well.
- Then start adding required water to form a thick batter with no lumps.
- The batter should not be very flowing or very thick.
- Now add little baking soda. Whisk it well without any lumps.
- Heat ghee in a large deep frying pan/kadhai. Take a perforated ladle or spoon.
- Place the ladle above the oil. Take a large spoon of some of the batter.
- Let the boondi batter fall into the oil slowly. Fry them on a low flame, until they become golden.
- Do not over fry or make them crisp, if boondi becomes crisp then motichoor ladoos won’t be soft and they won’t be able to absorb the sugar syrup.
- To remove the fried boondis, you need one more large ladle/jhara.
- Once done, place the boondi on a tissue paper to remove excess oil.
- Then add tiny boondis directly to the sugar syrup and cook till the sugar syrup and boondi is perfectly mixed.
- Cover it with the lid and turn off the flame.
- The boondis should get softened in the sugar syrup.
- Apply some ghee on your palms and shape the motichoor ladoos.
- The mixture would be warm when preparing the ladoos. They become firm once cooled.
- Set them in a tray and garnish with some chopped almonds and pistachios.
- You can serve it immediately or keep it in an airtight container for later
Tips-
- Make a thin flowing batter without lumps for these ladoos. It should fall on it’s own as you tap on the jhara.
- You need very tiny boondis for this ladoo and for that you need jhara or ladle with small holes.
- Don’t over fry the boondis or make them crisp. They should be soft and not crisp.
- When you add boondis to the sugar syrup should be hot.