motichoor ladoo recipe, motichur laddu recipe

motichoor ladoo recipe with step by step photos – i had made these melt in the mouth motichur ladoos for the diwali festival, but was not able to post.

the whole process of making the motichoor ladoos took a lot of time and in between it started becoming dark. so by the time, i was finished, it was already dark. the ladoos were so good, we could not resist having the ladoos. so after some ladoos were over, i took the pics the next day of the remaining ladoos. again next day, with a lot of things happening during the festive occasion, i ended up taking the final pics just before sunset. hence the final pics have not come out well.

so, i was not sure of adding these motichoor ladoo recipe on the blog. two days back, my husband bought some motichoor ladoos from a famous mithai shop nearby and asked me to taste it and compare with the ones i had made.

we came to a conclusion that the ladoos which were made at home were much better than the mithai shop ones. i don’t want to boast but that was our genuine feeling. the ladoos made at home were more softer and tasty. so my husband told me, don’t deprive your readers from this delicious motichoor ladoo recipe. what hubby said, made sense and so i am adding the ladoo recipe post.

making motichoor ke ladoos is easy but time consuming. i already know the process as i have seen halwais (traditional sweet makers) preparing the ladoos a couple of times. i have a photographic memory so i still remember the whole process in my mind. but for finer details and points, i asked my mother-in-law and referred to lavi’s post here.

the major difference between boondi ladoo and motichoor ladoo is the size of the tiny boondi/fried gram flour balls. boondi ladoo has the gram flour balls bigger in size and motichoor ladoos have smaller ones. both the ladoos are made from gram flour or besan batter. the batter is poured through a ladle or sieve with perforations and these give rise to round shaped droplets, called as boondi (derived from the word ‘boond’ in hindi which means water droplets). boondi is used in making many indian recipes like:

  1. jaljeera
  2. pani puri
  3. boondi raita
  4. kara boondi
  5. south indian mixture

there are two types of boondi ladoos. one is a soft textured one and the other is a crisp hard one. both these ladoos have some variations in the method, thus yielding different textures.

in hindi the word ‘moti’ means pearl and ‘choor’ means to crush or crumble. literally translated to crumbled pearls. actually when you hold these ladoos in your hand and even apply a little pressure, they crumble.

if you plan to make the motichoor ladoos, for any deity or for pooja, then i do suggest adding a pinch of edible camphor in the ladoos. you can also fry the boondi in ghee. generally, most food offered for bhog or naivedyam, are made in cow’s ghee. ghee has a satvik quality and hence used for religious purposes.

ladoos is offered to many indian gods & goddesses. many indian temples offer ladoos as prasad to the devotess. one of the most famous ladoos, we have had as prashad, are from the tirupati temple in andhra pradesh, india. another prashad, we look forward is the boondi ladoo from shirdi sai temple, nasik, india. whenever we want to make any food for deities then refrain from tasting or smelling the food. prepare the food with lot of devotion, cleanliness and peaceful state of mind.

if you have a pooja or any religious activity at home, then these motichoor ladoos, can be given as prashad to the devotees. usually, four small ladoos are given in one pack.

generally the ladoos you get outside have green, red or orange color boondi pieces in the ladoos. for that they make extra batches of colored boondis. i have used saffron as a natural coloring agent. i try to avoid artificial coloring agents as far as i can. i will share the boondi ladoo recipe in coming weeks.

if you are looking for more ladoo recipes then do check atta ladoopeanut ladoo, poha ladoo, rava ladoo and besan ladoo.

motichur or motichoor ladoo recipe below:

motichoor ladoo recipe
4.66 from 23 votes
print

motichoor ladoo recipe | motichur laddu recipe

motichoor ke ladoo recipe - melt in the mouth ladoos made from gram flour. one of the most popular indian sweet.

course sweets
cuisine indian
prep time 15 minutes
cook time 15 minutes
total time 30 minutes
servings 8 to 10 ladoos
author dassana amit

ingredients (1 cup = 250 ml)

for sugar syrup:

  • 1 cup sugar
  • ½ cup water
  • a generous pinch of saffron powder or crushed saffron (kesar)

for making boondi:

  • 1 cup besan (gram flour)
  • a generous pinch of saffron powder or crushed saffron (kesar)
  • ¾ cup water
  • 2 to 3 black cardamoms - seeds removed and the skins discarded (badi elaichi)
  • ½ tablespoon magaz (melon seeds)
  • oil for deep frying
  • a bit of oil or ghee for applying on the palms while shaping the ladoos

how to make recipe?

preparing sugar syrup for motichoor ladoo:

  1. dissolve sugar, saffron threads and water in a pan and keep it on the stove top.
  2. cook the sugar solution till it reaches one thread consistency (check step 3 pic to see photo showing one thread consistency) and then switch off the flame. keep the sugar solution aside.)

making boondi for motichoor ladoo:

  1. make a smooth flowing batter of the gram flour/besan, crushed saffron and water. the batter should neither be thick nor thin. it should be a flowing batter without any lumps. the amount of water to be added depends on the quality of the the gram flour. so you can add more or less than what is mentioned in the recipe.
  2. heat oil for deep frying in a kadai or pan. the oil has to be moderately hot. take a perforated ladle/spoon. with your hands position the ladle above the oil. you will need one more large ladle/jhara to remove the fried boondis.
  3. take a large spoon of the besan batter and pour it on perforated ladle/spoon. press with the other spoon so that the batter falls down from the perforations into the hot oil.
  4. fry the boondi (gram flour balls) till they become golden. don't over fry or make them crisp. when the oil stops sizzling, remove the boondis. about 45 seconds to 1 minute is enough to get the correct texture in the boondi.
  5. this step is important because if boondi becomes crisp then motichoor ladoos won't be soft and they won't be able to absorb the sugar syrup.

making motichoor ladoo:

  1. for collecting the fried boondi use a large slotted spoon/jhara. drain the oil very well after removing the boondi and then add them directly to the sugar syrup. also note that the sugar syrup should be hot.
  2. if the sugar syrup is not hot, then just heat it. in case, the sugar syrup crystallizes, then reheat again. no need to bother about the tailed boondis as we will be pulsing them in the blender later.
  3. make all the boondis like this and keep on adding them immediately to the sugar syrup. stir and mix well. the boondis should get softened in the sugar syrup.
  4. in a blender or mixer add the boondi and the sugar syrup. add 1 tbsp of hot water and pulse the boondi mixture for a few times to get a smaller shape.
  5. don't pulse too much otherwise you won't be able to shape the motichoor ladoos. the amount of water to be added depends on the texture of the boondis.
  6. if the boondis are a bit crisp, then add 1 or 2 tbsp more of the hot water. the boondis absorb the hot water and remain soft and moist.
  7. add the magaz/melon seeds and black cardamom seeds. mix well.
  8. apply some oil or ghee on your palms and shape the motichoor ladoos. the mixture would be warm when preparing the ladoos. on cooling they become firm.
  9. you can garnish the motichoor ladoos with melon seeds/magaz or raisins. these motichoor ladoos can also be refrigerated since they are not made from ghee. if you fry them in ghee then the ghee will solidify on refrigeration.


how to make motichur or motichoor ladoo recipe:

1. dissolve sugar, saffron threads and water in a pan and keep it on the stove top to prepare the sugar syrup.

sugar for motichoor ladoo recipe

2. make a smooth flowing batter of the gram flour/besan, crushed saffron and water. the batter should neither be thick nor thin. it should be a flowing batter as shown below. the amount of water to be added depends on the quality of the the gram flour. so you can add more or less than, what is mentioned in the recipe.

batter for motichoor ladoo recipe

3. the sugar solution getting cooked.

making motichur ladoo recipe

4. cook the sugar syrup till one thread consistency is obtained (see the photo below showing one thread consistency) and then switch off the flame. keep the sugar solution aside. the sugar syrup should be hot when you add the boondis. so you can keep the sugar solution on a hot water bath. meaning place the pan on a plate or tray filled with hot water.

making motichor laddu recipe

making boondi for motichoor ladoo:

5. heat oil for deep frying in a kadai or pan. the oil has to be moderately hot. when you add one or two drops of the gram flour batter, they should come up steadily on the surface. if they come quickly, then the oil is very hot. if they don’t come up or take time, the oil is not enough hot. take a perforated ladle/spoon. with your hands position the ladle above the oil. you will need one more large ladle/jhara to remove the fried boondis.

making motichoor ladoo recipe

6. take a large spoon of the besan batter and pour it on  perforated ladle/spoon. press with the other spoon so that the batter falls down from the perforations into the hot oil.

besan batter for motichor ladoo recipe

7. fry the boondi (gram flour balls) till they become golden. don’t over fry or make them crisp. when the oil stops sizzling, remove the boondis. about 45 seconds to 1 minute is enough to get the correct texture in the boondi. this step is important because if boondi becomes crisp then motichoor ladoos won’t be soft and they won’t be able to absorb the sugar syrup.

making boondi for motichoor ladoos recipe

8. for collecting the fried boondi use a large slotted spoon/jhara. drain the oil very well after removing the boondi and then add them directly to the sugar syrup. also note that the sugar syrup should be hot. if the sugar syrup is not hot, then just heat it. in case, the sugar syrup crystallizes, then reheat again. no need to bother about the tailed boondis as we will be pulsing them in the blender later.

boondi for motichur laddu recipe

9. make all the boondis like this and keep on adding boondis immediatedly to the sugar syrup. stir and mix well. the boondis should get softened in the sugar syrup.

making motichoor ladoo recipe

10. in a blender or mixer add the boondi and the sugar syrup. add 1 tbsp of hot water and pulse the boondi mixture for a few times to get a smaller shape. don’t pulse too much otherwise you won’t be able to shape the motichoor ladoos easily.

the amount of water to be added depends on the texture of the boondis. if the boondis are a bit crisp, then add 1 or 2 tbsp more of the hot water. the boondis absorb the hot water and remain soft and moist.

boondi for making motichoor ladoo recipe

11. add the magaz/melon seeds and black cardamom seeds. mix well.

melon seeds to make motichor ladoo recipe

12. apply some oil or ghee on your palms and shape the motichoor ladoos. the mixture would be warm when preparing the ladoos. on cooling they become firm.

motichoor ladoo, motichoor ladoo recipe

you can garnish the motichoor ladoos with melon seeds/magaz or raisins. these motichoor ladoos can also be refrigerated. if you fry them in ghee then the ghee will solidify on refrigeration and some softness is lost. for more sweets recipes you can check this post sharing 121 sweets for diwali festival.

motichoor ladoo recipe, motichur laddu recipe

recollecting the important points to make motichoor ladoos:

  1. the batter should be smooth flowing and without lumps and of medium consistency.
  2. one thread consistency in sugar solution and keep it hot.
  3. don’t over fry the boondis or make them crisp. they should be soft and cooked and not crisp.
  4. sugar syrup should be hot when you add boondis to them.
  5. add fried boondis immediately to the sugar syrup.
  6. don’t pulse the boondis too much in mixer otherwise you won’t be able to shape the motichoor ladoos easily.




90 thoughts on “motichoor ladoo recipe, how to make motichur laddu recipe | motichoor ke ladoo”

  1. Hi! Your husband was right, I’m glad you posted it. It is great and I made perfect bundi laddus with it!
    You made a difficult recipe very easy. Thank you and god bless you for all your efforts.
    I tried before to post my thank you, I don’t know what goes wrong, it does not get posted.

  2. Hi,
    Thank-you for the detailed and stepwise recipe.
    I tried out and it came out well though it became little watery when added water. Is it necessary to put water?
    But my family loved it. Going to make it again this time in desi ghee.Thank-you soooo much.
    Ardent fan of you n your site.

    1. thanks a lot roli. just a bit of water needs to be added. water helps in the boondi sticking to each other, so that the ladoos can be shaped easily. so next time you can just sprinkle a bit of water.

  3. Hi i dont know your name but i keep trying your recipes from three months your recipes are so good and your explanation also very clear to understand thanku for helping me in cooking .

  4. Hi dassana , Happy Diwali to u n ur family.
    Yesterday I tried motichur laddu n they were just mouth melting ur recipe steps were really helpful n once again thanks a lot for sharing detailed recipes .
    Also just one step which I took from other site is that when we get one strand sugar consistency put little lime juice over it to avoid formation of sugar crystals n this was also helpful.

    1. bhavana, wish you and your family a happy diwali. thanks for the feedback on the motichoor ladoo recipe. yes lime or lemon juice does help in stopping the sugar crystal formation. you can use this method when making any sugar syrup, even for gulab jamuns.

  5. Hi dasana, I tried them yesterday, just want to clarify few things, I had put the sugar syrup in hot water bath, but still noticed some crystallization whilst adding boondi, so I reheated the boondi mix , also could feel bit of rawness in boondi , though I cooked it till oil stopped sizzling, adding 2tbsp of water made the mixture, more watery after pulsing diifficult to roll..
    Please help, as I want to try again soon

    1. fine sonia 🙂 depending on the size and depth of the pan, there can be some crystallization. some more water can added to almost cover the pan from outside till 2/3rd or 3/4ths, so that the sugar at the sides does not crystallize. at what temperature of oil you fried boondi? on a high flame or high temp in the oil, the boondi will quickly cook from outside but will be uncooked from center. the oil will stop sizzling as the boondi has got cooked from outside. best is to fry at a low to medium temp. the flame can be made medium to low and vice versa while frying. if the mixture is still watery, then just warm it up again and roll when the moisture becomes less. hope these suggestions help.

      1. Thanks dassana for your reply, I think the water which I poured in the pan was touching base, so it needed more water..
        Secondly ,I did fried it on medium heat, so dont know why it tasted raw, is it the quality of besan , the reason , and thirdly, is that mandatory to add hot water to.the mix?? Or we can skip that
        Thanks

        1. welcome sonia. i think the besan should be cooked more. could be due to the quality of besan. in fact the besan that is available outside, is a mix of chana dal and dried white peas. thats why there is stickiness in the besan batter. chana dal besan is not sticky. i usually give 1 kg of chana dal to the local mill for grinding to get besan. you just need to sun dry it or lightly roast in a large kadai. cool and then give to the grinding mill.

  6. Hi, do you have to use saffron as it is very difficult to find in the UK and can be expensive. Thank you

  7. These have to be the best instructions I have ever come across for any recipe ever. If everyone was as good as you for giving recipe instructions, I would be a very good cook. Thank you, Kim from Australia

  8. Hi I tried it today taste was good but the laddus became dry outside.what could be the reason for the dryness.

    1. did the sugar crytallize from outside. looks like the moisture is less. more 1 to 2 tbsp of water added would have helped. also you can spread some ghee or oil on your hands and gently roll the ladoos, so that the ghee comes on to the ladoos. this will help in making them soft from outside a bit.

  9. I really like ladoos but I have never tried homemade ladoos, today I made motichoor ladoos first time at home, and my family members really like them,thanks for your recipe of motichoor ladoos

  10. Made them today and the result was fabulous. Ladoos were sweet and mouth watering. I have tried many times making perfect ladoos but always there was something missing . But now with your guidance everything was perfect . Thanks a lot.

  11. Thanks for this wonderful recipe. How long I can store them in good condition in airtight container? Can you please tell me the secret behind Motichoor Laddo of reputed manufacturer which one can store in airtight container for longer period than homemade one. I am surprised how can they do that!

    1. welcome sudipta. i suggest to keep in air tight container in the fridge. taste well for 3-4 days. then they become little dry and start losing the moistness. they must be adding some preservatives.

  12. I made the laddoos n they were yummy…but??? But i couldnt mke it round because they were a bit watery n sticky… The taste was awesome

  13. Hi Dassana,
    I made it was yummy. But actually while making ladoos my mixture got cool down and i was unable to shape them
    At last we had the few ladoos and few boondi.
    Plz give any tips for this

    1. if the mixture cools down, then its difficult to shape the ladoos. so the mixture has to be slightly hot or warm. thats also the reason we add hot water while crushing them in the mixer. you will have to keep the mixture pan on a hot water bath. meaning a shallow pan filled with hot water and the boondi pan on top touching the hot water. hope this helps.

  14. I made these laddoos and they turned out yum….my sister loved them and packed all of them to her hostel….

    I would recommend a few more important points for beginners… Sometimes the sugar solution may become more or less for the boondis so it is better to add boondis in batches to the sugar solution or vice versa….
    achieving right consistency in sugar solution seems little tough for beginners….drop a little drop of sugar solution to water and if it retains its shape for some seconds before dissolving itself then it is the right to add boondis….
    using a perforated ladle to make boondis is messy, tiring and time consuming….instead one can use a perforated vessel….
    The frying pan has to be large enough and oil has to be less than half in the large pan….else oil flows blocking the stove burner….

    it is better to prepare the sugar solution first and keep it in hot water bath to retain its temperature…..
    It is better to process dry boondis than the wet boondis…so process half of the boondis in mixer jar or whatever and then add them to sugar solution….I added half of the boondis for processing….and the remaining were full….it gives a good texture to the laddoos….
    Hope these help the beginners….. And thank you for the recipe….

  15. Hi….
    Thanks for the recipe.your all recipes are really awesome and easy to understand. After reading you it became difficult for me to read any other blogs.I am afraid to do something new but the situation has changed now.now I have got the courage to try it with out fear because I really believe that it won’t fail me.I give you a seven star.

  16. Hey Dassana,

    You are simply great! I love how you take time to make recipes and take photos and upload and everything. I lovveee cooking but never made these ladoos, although they are my favorite ones. I will make them and reply to you. Keep up the good work(or I must say HARD WORK!) :-).

  17. Thanks Dassana for cooking with such depth n precision and making my everyday cooking a lot more delicious.I tried these ladoos ,they came out right

  18. Hi i tried these ladoo but they didnt taste so good. My boondi remain crispy only. I followed all the steps carefully.

  19. You made it look so simple. I will try this. I have a question, on my web search, I saw couple of recipes which use cooking soda and also rice flour for boondis. Is that required? Please clarify.
    Thanks,
    Sarika

    1. thanks sarika. even i have seen some recipes using cooking soda and rice flour. but not compulsory or required. i make these motichoor ladoos as well as boondi ladoos without them.

  20. Thanks dear…for this recepie….u wrote very nicely and in simple ways.
    I will try this for my son he will be very happy.he loves motichoor ladoos..again thanks

  21. Thanks Dassana for step by step
    I would like to ask what cup standards did you use in this recipe please? By 1 cup besan and sugar, do you mean 120g or 250 grams?

    1. the cup measurement, equivalent to 250 ml in volume. since i have not measured in weight, it would be difficult for me to tell you the weight in grams.

  22. I tried this recipe and it tasted good, although there was a light crystalline crust that developed on the outside of the laddoos. I wanted to ask you- at the Indian store I saw them selling laddoo gram and laddoo wheat. Both of these had a slightly coarse textured compared to regular wheat flour and gram flour. Are these supposed to be used for making laddoos? Have you tried them? Which is better? I just used regular besan. Thanks.

    1. the crystallinne crust is due to the sugar crystals. happens at times. i have seen these laddoo flours, but never used them. however tasted laddoos made from these coarser flours and they taste equally good. both are good. besan gives a smooth texture. thats all. but taste wise both are good.

  23. hi dassana i have two questions for you one is where should i add edible camphor in batter or sugar syrup and another is about cow ghee which brand is better i want hand churned traditional ghee ?thank you bye.

    1. edible camphor is added to the boondis and sugar mixture, before you break the boondis in the mixer. i use organic cow ghee. i have used various brands of organic cow ghee and found all of them to be good.

  24. Hi. Thanks for the recipe. I tried it twice…..Both time it tasted very nice…..but both time I have the same problem with the texture….it was too wet. It was very difficult shape the ladoos…..but still manage to do it after much effort. The ladoos had shape but still a little wet and sticky to the touch.I did not add the any water before pulsing as the mixture was already too wet. Thanks again for the recipe. Would appreciate any advice to get the texture right.

  25. hi dassana
    i tried this today. but i get the raw smell of besan in the ladoos. any idea why? i did fry the boondhi well and also used good quality besan. but still it smelled besan.

    1. raw aroma of besan is not felt in the ladoos. apparently, the besan was not cooked completely, hence the raw smell. fry the boondi on oil at medium heat or medium-low heat. on a high heat, the boondi will get cooked quickly from outside keeping the insides bit uncooked.

      1. Thanks dassana. When i asked my mom she told me to dry roast besan for few mins on a lower flame to avoid the raw smell. Would this help in anyways ?

        Thanks

  26. What a detailed and beautiful recipe of motichoor ladoo. last year I made for ganesh chaturthi but it came out crisp and lost its texture. Now I know where the mistake is after seeing ur recipe. Thanks Dassana. I try ur recipes and it always turned out yummy. Happy Ganesh Chaturthi!!!!!

  27. Hai dassana, i tried most of ur recipes, the output of every dish was yummy. Thank u for for the easy explanation of the recipes. I tried out ur mootichoor laddu recipe for my mother-in law birthday ,they came out very well.

  28. Thanks Dassana,
    you have made me a good cook:) I keep trying your receipes and get compliments for each.

  29. Lovely recipe Dassana, thanks for sharing the recipe,
    at last now we all know how to make Motichoor ke Laddoo.
    How much of precision & hard work goes into it!
    Its commendable!
    The pictures are as beautiful as always,
    don’t know why you feel that they have not come out well..
    I am tempted to have them right away from the plate.. 😛
    but my laptop’s screen does not allow me to! :-/

    1. thanks shazia. indian sweets, specifically require a lot of work. but then whats a festival without sweets. generally, i prepare the sweets in advance, so that on the festive days, i am free 🙂 thanks for liking the pictures. i had to work a lot on the pics to make them presentable. they were too dull actually. i wish i could pass some of them to you 🙂

      1. Ha Ha Ha.. 😀 😀
        Yes sure, you are right!
        No festival without sweets..
        You passed me some, I ate them all..
        They were very delicious.. 😛 😛

Comments are closed.