Motichoor Ladoo | Motichur Laddu Recipe | Motichoor Laddu Recipe
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.
Equipment
- Mixing Bowl
- Kadai
- Slotted Spoon or Perforated Ladle
Ingredients
- Oil for Deep frying
- 3 tablespoon Almonds | Badam chopped finely
- 3 tablespoon Cashews chopped finely
- 1 tablespoon Boiling Water
- 2 tablespoon Ghee
For Making Boondi Batter
- 1 cup Gram Flour | Besan | Chickpea Flour 120 grams
- 1 tablespoon Sooji | Fine Rava Put it in a blender and make into a fine powder
- ½ cup Water or adjust
- ½ teaspoon Orange Food Colouring
For Sugar Syrup
- 1 cup Refined White Sugar 200 grams
- ½ cup Water 120 ml
- ⅛ teaspoon Saffron
- 1 teaspoon Ground Cardamom
Instructions
- Batter Making - Take gram flour and sooji in a sifter and sieve it in a mixing bowl. Add in water and mix well to form a smooth batter. The batter should be a little thinner than dosa batter. Don't make it too thin, else the boondi will fall flat. If it is too thick then the boondi wont fall off the ladle. Add in food colouring and mix well Set this aside till you finish making the syrup.
- Make the sugar syrup - Now take sugar and water in a pan. Mix well so the sugar gets disolved in the water. Bring this to a boil. Simmer for 8 to 10 mins till it forms one string 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. Now add in cardamom powder and saffron to this and mix well. Now make sure the syrup stays nice and warm till you finish frying the boondis.
- Frying boondi - 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). 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. Fry this on a medium high heat for couple of mins. It shouldn't get crispy, it should be little on the softer side. Strain the boondi onto a bowl and set aside. Repeat till you finish the batter.
- Making ladoos mixture - Now Add all the nuts to the boondi and pour the warm syrup over it. Mix well so it gets combined. Now take this in a mixer or food processor. Add a tblspn of boiling water to this and pulse for few times so it gets crushed and becomes one mass. Dont grind it too much or it will get completely mashed up.
- Shaping Ladoo - Now transfer this to a bowl. Dip your hands in ghee and take a small portion from it. Shape into balls and arrange them on a plate. Decorate with a slice of almonds or cashews if you like and enjoy.
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: 1servingsCalories: 158kcalCarbohydrates: 25gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 6mgSodium: 8mgPotassium: 124mgFiber: 2gSugar: 18gVitamin A: 4IUVitamin C: 0.05mgCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!