Motichoor Ladoo popular Indian sweet made with gram flour and sugar. It is tiny drops of chickpea flour (boondi) that are deep fried and then mixed with sugar syrup and then shaped into round balls. It’s not difficult but, you need some practice and patience to get it right. I share the perfect ingredient ratio and a few no-fail tips to help you to make the perfect ladoo on the first attempt.
This festival season does make this wonderful Indian Sweet and enjoy its mouth-watering and juicy taste along with friends and family!
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Recipe Video
Motichoor ladoo recipe | how to make halwai style motichoor ladoo | motichoor laddu
Ingredients
For ladoo
- 1 cup or 110 grms coarse besan - gram flour
- 1/8 or pinch of baking soda
- Pinch of orange food color
- 220 ml or water as required
- Ghee for frying
- 2 tsp melon seeds
- 2 tsp pistachio
For sugar syrup
- 1 cup sugar
- ½ cup water
- ½ tsp cardamom powder
- 1 tsp lemon juice
- Pinch of orange food color
Instructions
- In a mixing bowl add coarse gram flour, baking soda and orange food color. Mix well.
- Then gradually add water and make thin and pouring consistency of the batter.
- Cover and rest the batter for 15-20 minutes.
- Then add the required water and make the perfect consistency of the batter.
- Now, heat ghee in a pan. hold the jhara 3-4 inches above the ghee. I use a steel canister and then place the jhara on top to give it support. It helps to have support when you shake the jhara vigorously after pouring the batter.
- Once the ghee is hot, pour batter on jhara and move it up and down quickly. A small tiny ball adds to the ghee.
- Let the boondis cook in hot ghee for 30 to 40 seconds only.
- Remove the fried boondi from the large sieve and repeat until all tiny boondis are fried and the batter is over. Make sure to clear jhara after every batch.
- In a pan, add melon seeds and pistachio slits. Roast for a few minutes.
- Now in a pan, add sugar and water. let sugar syrup come to a boil and then add cardamom powder, orange food color and lemon juice.
- Cook sugar syrup until it reaches 1-string consistency.
- Switch off the gas and add fried boondi and dry fruits. Mix well
- Let cool completely and take a small portion of boondi mixture and roll it between your palms to make motichoor ladoo.
- Serve or store motichoor ladoo in the refrigerator for 6-7 days.
Notes
- boondi batter has smooth and free-flowing consistency.
- fry boondi on high heat.
- place the ladle 3-4 inches above the surface of ghee.
- wipe the ladle before you make the next batch.
- one string consistency for motichoor ladoo.
- sugar syrup must be hot while soaking boondi.
- boondi become soft when sugar syrup completely absorbs in it.
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