Motichoor Ladoo Recipe | Motichur Laddu - Best Indian Sweet

Perfect, best and easy to make motichoor ladoo, motichur laddu recipe

5 from 12 votes

Motichoor Ladoo Recipe | Motichur Laddu - Best Indian Sweet

Motichoor Ladoo is a popular Indian sweet recipe that is soft, flavorful, and will melt in your mouth. This Indian dessert is mainly prepared during special occasions and festivals like Diwali, Navratri, and Raksha Bandhan.

Prep Time20

Cook Time20

Total Time40

Course: Desserts, sweets

Cuisine: north indian, South Indian

Servings:

Calories: 82kcal

Author: Kushi

Equipment

1 Motichoor Boondi Jhara
Mixing Bowl
Frying Pan

Ingredients

For Sugar Syrup

1 cup Sugar
½ cup Water
¼ teaspoon Cardamom powder
Pinch of Saffron powder or Crushed saffron (kesar)
Pinch of orange food color (optional)

For Making Boondis

1 cup Besan (Chickpea flour or Gram Flour)
¾ cup Water, approx
¼ teaspoon Cardamom powder
Pinch of Saffron powder or Crushed saffron (kesar)
Pinch of orange food color (optional)
Ghee or Oil for frying

For decorating and garnish

Pistachios, crushed
Rose petals
Golden or Silver Vark

Instructions

Making Sugar Syrup

In a pan, add sugar and water and bring it to a boil.
1 cup Sugar, ½ cup Water
Add cardamom powder and saffron, and cook the mixture on medium heat until it reaches one string consistency. To check one string consistency, take a drop of cooled syrup between your thumb and forefinger and press it. And now, when your separate your fingers, it should form one string that does not break apart.
¼ teaspoon Cardamom powder, Pinch of Saffron powder or Crushed saffron (kesar), Pinch of orange food color (optional)
Switch off the flame and keep this aside.

Making of Boondi

In a bowl, add besan (gram flour), cardamom powder, saffron, a pinch of color if needed, and mix. Now add water little by little and whisk continuously to form a smooth, thin, lump-free batter of free-flowing consistency.
1 cup Besan (Chickpea flour or Gram Flour), ¾ cup Water, approx, ¼ teaspoon Cardamom powder, Pinch of Saffron powder or Crushed saffron (kesar), Pinch of orange food color (optional)
Heat oil in Kadai or pan for frying. Once the oil is hot, place the perforated laddle or motichoor jhara 3 to 4 inches above the oil and pour the batter. The batter will fall from these holes as tiny droplets.
Ghee or Oil for frying
Fry it for about a minute until it is cooked through, and remove it from the oil. Do not overcook the boondis.
Now using another perforated laddle, remove the boondis and see that you drain the oil very well.
Transfer this to a paper towel and cover it with a lid to prevent it from drying while you make the remaining boondis.
Wipe the laddle once with a clean cloth before you start pouring the next batch of batter.
Note: The sugar syrup should always be warm, so you can keep it on the flame at the lowest setting once you start frying or place the pan on a plate with hot water.
Now add the fried boondis to the warm sugar syrup and cook on the lowest setting for 2 to 3 minutes. This step ensures that the boondis become soft and sweetened all through. Do not overcook the boondis in sugar syrup.
Switch off the flame. Cover and keep this aside for 2 to 3 minutes.
When the mixture is warm to touch, grease your palm with ghee and pinch a small piece of the mixture and shape them into balls.
Garnish it with pistachios, vark, and rose petals. Enjoy.
Pistachios, crushed, Rose petals, Golden or Silver Vark

Nutrition