motichoor ladoo recipe, how to make motichur laddu recipe | motichoor ke ladoo

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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.

motichoor ladoo recipe, motichur laddu recipe

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).

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:

How to make 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 immediately to the sugar syrup. stir and mix well. The boondis should get softened in the sugar syrup.

making motichoor ladoo recipe

Making motichoor ladoo

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.

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motichoor ladoo recipe, motichur laddu recipe, motichoor ke ladoo recipe

motichoor ladoo

4.88 from 39 votes
Motichoor ke ladoo are melt in the mouth ladoos made from gram flour. One of the most popular Indian sweet.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Cuisine Indian
Course: Sweets

Servings 8 to 10 ladoos
Units

Ingredients

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
  • ½ tablespoon magaz (melon seeds)
  • oil for deep frying
  • a bit of oil or ghee for applying on the palms while shaping the ladoos

Instructions

preparing sugar syrup

  • Dissolve sugar, saffron threads and water in a pan and keep it on the stove top.
  • 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

  • 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.
  • 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.
  • 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.
  • 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 motichoor ladoo

  • 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.
  • 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.
  • 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. 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.
  • Add the magaz/melon seeds and black cardamom seeds. Mix well.
  • 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.
  • 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.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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103 Comments

  1. Hi Dassana,

    Thanks for an amazing recipe! Actually my son insisted to make these laddooes when I was going through your recipe. I tried it out and it turned out to be really delicious! But I also had a small problem while making those bundies. Using Jara when I was making bundies, there were lumps also! I tried with thicker batter also but it happened again. Though I was not worried that much as we were going to churn it in the final step!

    But like you, even I love cooking and anything imperfect hits my head and I can’t get over with it until it is done perfectly!! So writing to you.

    Hope will be able to understand the mistake I must have made while making those bundies!

    I am following your recipes since 3-4 years and I am a big fan of yours.5 stars

    1. Hi Ami, thanks for writing and yes I can understand. When mixing the batter use a small wired whisk as it really helps in dissolving small tiny lumps. Sometimes there is more moisture in the besan and this leads to lumps when mixing. You can sift the besan a couple of times before making the batter. You can even lightly roast the besan.

      The stickiness in the lumps is due to the fact that most manufacturers use dried white peas flour in besan. Besan made with only chana dal won’t give troubles with the lumps. I used to grind chana dal in a local mill for making besan. I lightly roast the chana dal to get rid of moisture if any and then would be given to grinding in a local chakki. Trust me the pakoras or any dish you make with this homemade besan is much better than store-brought besan and does not even get lumps while mixing. I hope this helps.

      Thanks a lot.

  2. Hi, all your recipes are too good.. I tried it and the batter formed lumps when dropped in oil.. what could be the reason for that ?

    1. thank you. while frying, the oil needs to be hot. if the oil is not hot, then lumps will form. another reason could be that the batter was more thin. this can also result in lumps. hope this helps.

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