Motichoor Ladoo (+Video)

Motichoor Ladoo

If you want to know how to make delicious motichoor ladoo at home then you are at right place. Motichoor Ladoo is a favourite Indian sweet/mithai commonly served as a prasad in India. Motichoor Ladoo is a round-shaped sweets originating from the Indian subcontinent.

These ladoos are made from tiny balls/moti of besan/ gram flour, fried in ghee or oil, and soaked in sugar syrup. During the time of Diwali, people love to eat Indian sweets and motichoor ladoo is one of them. Today in this video we are going to show you how to make motichoor ladoo at home.

Do try our Diwali Special recipe of motichoor ladoo and let us know how it turned out?

Ingredients Needed for Motichoor Ladoo

• Gram flour / besan
• Water
• Ghee
• Sugar
• Orange food colour
• Citric acid or few drops of lemon juice
• Cardamom powder
• Melon seeds
• Silver leaf
• Pistachios

How to make Motichoor Ladoo?

Step 1. Make Batter-In a mixing bowl add besan and water.Whisk until combined and a smooth batter is formed.

Step 2. Make Moti/Boondi- Heat oil or ghee in a wok. Use a slotted spoon (motichoor jhara) and place it over the wok. When the oil is hot enough pour a ladleful batter at a time over the slotted ladle, and tap it over the kadai using a container by the side. (check the video instructions).

Remove from oil, drain on the strainer with a bowl beneath to remove extra ghee.

Step 3. Make Sugar Syrup– In a saucepan add sugar, food color, cardamom, and water. Boil and then cook on simmer for 5-7 minutes. Set the syrup aside.

Step 4. Make Ladoo– Add the fried moti/boondi in sugar syrup and start cooking on simmer for 2-3 minutes or until it starts leaving the sides of the pan. Add melon seeds. Apply a little oil or ghee on your palms and make ladoos while the mixture is warm.

Cool and store in air tight container.

Serving Suggestions and Storage

Store the ladoo at room temperature for a week, in the refrigeartor for 2 weeks and in the freezer for a month.

Serve the motichoor ladoo as such or with rabri, custard or badam milk.

Like motichoor ladoo, try these recipes…..

• Ram Ladoo (+Video)
• Besan Ladoo (+Video)
• Peanut Makhana and Coconut Ladoo
• Mango Malai Ladoo
• Chaulai ke Ladoo | Amaranth seeds Ladoo

Looking for more such yummy recipes to get some ideas for your snacking? Do not miss my  Chocolate Bark and Pumpkin Cake and the best one’s Butternut Squash Soup.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Motichoor Ladoo

Sapana Behl

The most popular and evergreen sweet dish of India. We just love it to the core and can't stop eating one.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Dessert

Cuisine Indian

Equipment

• Wok
• Slotted Ladle
• Mixing Bowl

Ingredients

  

For Ladoo

• 1 1/2 cup besan/gram flour
• 3/4 cup water
• oil or ghee for frying

For Sugar Syrup

• 1 cup sugar
• 1/2 cup water
• 1/4 teaspoon cardamom powder
• a pinch saffron strands or yellow/orange food color
• a pinch citric acid

Instructions

 

For Boondi

• In a mixing bowl add besan and water.Whisk until combined and a smooth batter is formed.
• Heat oil or ghee in a wok. Use a slotted spoon (motichoor jhara) and place it over the wok.
• When the oil is hot enough pour a ladlefuln batter at a time over the slotted ladle, stirring and tap it over the kadai.
• Remove from oil ,drain on pstrainer with abowl beneath to remove extra ghee.

For Syrup

• In a saucepan add sugar,food color, cardamom and water.Boil and then cook on simmer for 5-7 minutes.
• Set the syrup aside.

Make Ladoo

• Add the fried moti/boondi in sugar syrup and start cooking on simmer for 2-3 minutes.
• Add melon seeds .Apply a little oil or ghee on your palms and make ladoos while the mixture is warm.
• Cool and store in air tight container.

Video

Notes

1. The batter should be of pouring consistency.
2. Make sure the sugar syrup is one thread consistency
3. Do not over fry the boondis , just for a 30 sec. Adjust the sugar as per your taste.
4. You may add additional flavorings like black pepper, saffron, cardamom or kewra essence.

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Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!