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Motichoor ladoo recipe

by Jeyashri suresh
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Motichoor ladoo

Motichoor ladoo recipe| Motichur laddu recipe with full video and step by step pictures.

Motichoor ladoo is one of my favorite sweets and I wanted to try this for a long time. Two weeks back we went to Malaysia and I wanted to make a sweet and a savory for my friends and my mama’s family whom I have planned to visit there.

I decided on the South Indian Madras mixture and thought of making Mysore pak. Though I made both somehow I wanted to make another sweet and suddenly this Motichoor ladoo came to mind.

I had this recipe of Motichoor ladoo in a popular cookbook which I wanted to try for a long time. It just turned out perfect and I could finish the entire process in an hour. I can highly recommend trying out this motichoor ladoo for this diwali and trust me it will turn out awesome.

Check out my post on Sugar syrup consistency. Check my full diwali collection of recipes. Also, check out my Boondi ladoo with Khoya.

Do check out my detailed boondi ladoo post. Also check out complete collection of Diwali sweet recipes.

Motichoor ladoo recipe

Motichoor ladoo
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Motichoor ladoo recipe

Popular Motichoor ladoo recipe with full video
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Sweet
Cuisine: Indian
Keyword: Diwali recipes, sweets
Servings: 15 ladoos
Author: Jeyashri suresh

Ingredients

  • 1 and ½ cup besan | gram flour
  • 1 and ½ tbsp semolina
  • A pinch of baking soda
  • 1 and ¼ cup sugar
  • ¼ tsp cardamom powder
  • 2 pinches orange food color
  • 1 tsp rose water
  • Oil for deep frying
  • 2 tbsp Almonds and pistachios sliced

Instructions

  • In a wide bowl add the besan, rava (if not fine pulse it once in the mixer) a pinch of orange food color, and baking soda.
  • Add water to this and make this into a smooth batter like the dosa batter consistency without any lumps.
  • Heat oil in a wide pan for deep frying. Let's start preparing boondis now.
  • You need 2 perforated ladles for making boondi.
  • The ladle with small holes to make boondi and another one to take out the boondis from oil.
  • Pour a ladle of batter to the perforated ladle, keeping the ladle on the top of the oil and let the boondis falls into the oil.
  • Let the boondis cook and don’t allow them to cook till crispy.
  • Just take it out when they are done and yet soft.
  • Drain the excess oil in a tissue. Repeat this for the rest of the batter.
  • Check out my boondi ladoo post for detailed notes of how to make boondi without getting the tail.
  • In a pan add sugar and a pinch of orange colour.
  • Add 1 and 1/2 cup of water and bring it to a boil.
  • Heat till the sugar gets dissolved stirring in between.
  • Once sugar gets dissolved stop stirring and boil till this reaches one string consistency.
  • Check for 1 string consistency. If you take the sugar syrup in your thumb finger and index finger it should form one string consistency.
  • Switch off the flame
  • Add the fried boondis to the sugar syrup
  • Now add cardamom powder. You can add milk masala too.
  • Mix well. Add rose water and mix well too.
  • Take half of the sugar-soaked boondis and pulse it in the mixer when it is still warm.
  • In a wide bowl add the pulsed boondi mixture and the remaining non-pulsed boondis.
  • Add finely sliced almonds and pistachios.
  • Mix well.
  • Take small portions and shape them into ladoos.
  • Repeat this for all the mixture.
  • Motichoor ladoos are ready.
  • These ladoos may be a little moist, but don’t worry. After a few minutes, it will be firm.

Video

Notes

1.You can add melon seeds instead of almonds. 
2. This ladoo stays well for 4 to 5 days in the refrigerator.
3. Do not over grind, just one pulse is enough, else will look like besan ladoo.
  • In a wide bowl add the besan, rava (if not fine pulse it once in the mixer) a pinch of orange food color, and baking soda.
  • Add water to this and make this into a smooth batter like the dosa batter consistency without any lumps.
  • Heat oil in a wide pan for deep frying. Let’s start preparing boondis now.
  • You need 2 perforated ladles for making boondi.
  • The ladle with small holes to make boondi and another one to take out the boondis from oil.
  • Pour a ladle of batter to the perforated ladle, keeping the ladle on the top of the oil and let the boondis falls into the oil.
  • Let the boondis cook and don’t allow them to cook till crispy.
  • Just take it out when they are done and yet soft.
  • Drain the excess oil in a tissue. Repeat this for the rest of the batter.
  • Check out my boondi ladoo post for detailed notes of how to make boondi without getting the tail
  • In a pan add sugar.
  • Add 1 and 1/2 cup of water and bring it to a boil.
  • Heat till the sugar gets dissolved stirring in between.
  • Once sugar gets dissolved stop stirring and boil till this reaches one string consistency.
  • Check for 1 string consistency. If you take the sugar syrup in your thumb finger and index finger it should form one string consistency.
  • Switch off the flame.
  • Add the fried boondis to the sugar syrup
  • Now add cardamom powder. You can add milk masala too.
  • Mix well. Add rose water and mix well too.
  • Take half of the sugar-soaked boondis and pulse it in the mixer when it is still warm.
  • In a wide bowl add the pulsed boondi mixture and the remaining nonpulsed boondis.
  • Add finely sliced almonds and pistachios.
  • Mix well.
  • Take small portions and shape them into ladoos.
  • Repeat this for all the mixture.
  • Motichoor ladoos are ready.
motichoor ladoo
  • These ladoos may be a little moist, but don’t worry. After a few minutes, it will be firm.
  • You can add melon seeds instead of almonds.
  • This ladoo stays well for 4 to 5 days in the refrigerator.
  • Do not over grind, just one pulse is enough, else will look like besan ladoo.
Motichoor ladoo

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67 comments

Gayathri Ramanan October 8, 2013 - 3:40 am

lovely color…my favorite ladoo..looks so good and tempting…

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Premalatha Aravindhan October 8, 2013 - 3:40 am

Delicious ladoos, I too clicked to post;)

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AparnaRajeshkumar October 8, 2013 - 3:41 am

delicious indeed i am drooling!

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Veena Theagarajan October 8, 2013 - 3:44 am

so yummy super tasty ladoo

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Sowmya Madhavan October 8, 2013 - 3:45 am

My sons favorite ..maybe will make this for him

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Arthy Suman October 8, 2013 - 4:07 am

this is the only indian sweet i love…im not the sweet toothed person…love it, can i know will the color of sugar+water change to more like caramel or have u added color to it?

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jeyashri suresh October 9, 2013 - 3:10 pm

i have added orange food colour. I have mentioned it in the post too

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Mahi October 8, 2013 - 4:40 am

Nice laddu, I make it slightly different way! 🙂

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Nagalakshmi V October 8, 2013 - 4:41 am

it's come out so well! i may try it if there's time 🙂

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prathibha Garre October 8, 2013 - 4:53 am

motichoor ladooo is one of my favourite..urs look yummm

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CHITRA October 8, 2013 - 5:22 am

Its in my try list ..Tempting pictures.. 🙂 Lovely..

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Uma Ramanujam October 8, 2013 - 5:26 am

Perfectly made jeyashri..beautifully arranged in plate.

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Rafeeda AR October 8, 2013 - 5:26 am

this looks so delicious… my favorite sweet any time…

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Sona S October 8, 2013 - 5:49 am

Laddus have come really well. Looks yummy and delicious.

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Kaveri Venkatesh October 8, 2013 - 6:31 am

Mmm….laddus look delicious and perfectly made, Jeyashri

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Sapana Behl October 8, 2013 - 7:42 am

Aldo looks so delicious ! Nice post Jeyshri..

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Priya Suresh October 8, 2013 - 7:43 am

Even am planning to make some for this Diwali,let me see..they looks like cute balls and inviting.

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Hema October 8, 2013 - 10:38 am

They are perfect Jeyashri, I used to wonder how they make the boondis so small, so it's grinding the boondis at the end..

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Priti S October 8, 2013 - 11:30 am

This is my most fav too and I had this only last week but you are super tempting me now ….came out so perfect ..so so tempting

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Dipti Joshi October 8, 2013 - 1:12 pm

Wow! They look tempting!

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Sushma Madhuchandra October 8, 2013 - 2:02 pm

am drooling here.., great job dear.

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Priya Vinod October 9, 2013 - 6:57 am

Jeyashri very informative blog indeed.
Wanted clarification on pulsing this in mixer,, how long do i need to do,, as if i overdo it will be into small bits loosing shape of a boondi . oru thirpu poruma ?

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jeyashri suresh October 9, 2013 - 8:34 am

Thanks priya. Just pulse it once that will be fine. Oru thirupu porum.

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ambika clyton October 9, 2013 - 9:04 am

ladoos look very tempting and seems to be easy. how many ladoos have u got?

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jeyashri suresh October 9, 2013 - 3:09 pm

THANKS AMBIKA. I HAVE MENTIONED IT THE POST. IGOT 22 LADOOS

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Shanthi October 9, 2013 - 1:58 pm

lovely color…awesome pictures…

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Happys Cook October 9, 2013 - 4:12 pm

wow lovely color and inviting to try

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Sharans Samayalarai October 9, 2013 - 8:54 pm

wow delicious ladoos.. I was hunting for this recipe during Krishna Jayanthi.. I'm Glad you posted it 🙂

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Raks anand October 10, 2013 - 12:08 am

I love this so much and cant resist myself if its there, I finish everything in a day!! 🙂 Will try sometime. looks so tempting

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hemalata October 10, 2013 - 2:47 pm

Mouthwatering ladoos, looks so inviting.

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Bhuvana October 10, 2013 - 6:38 pm

Nice explanations Jeyashri…..Inspired and planning to try for this Diwali !!!

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Sayantani October 12, 2013 - 3:21 pm

wow you prepared them at home! simply awesome.

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Priya Vinod October 15, 2013 - 5:45 am

I tried it Jeyashri,,it came very well, Thanks for the elaborate post.
From ur blog i have tried jackfruit payasam,Temple puliyodarai ,,Boondi ladoo as well. all were wonderful. Together u and Raks ( Raks kitchen ) are really doing a great work 🙂
Thanks again and awaiting further to see more such recipes….

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Lavi Raj October 21, 2013 - 4:14 pm

Jey, tried this ladoo today with a variation. you are my ladoo guru! Your photographs tempted me to try soon. Thank You!

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DV October 23, 2013 - 3:09 pm

Very tempting Jeyashri! But looks like a lot of work 🙁 I'll try one of the other laddus this time.

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sathu October 29, 2013 - 8:34 pm

hi jshree what is the purpose of adding rose water is it compulsory? romba rose flavor (like they sometimes add in jangiri) will be cominga.

Sathya.

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jeyashri suresh October 30, 2013 - 3:09 pm

Just for flavour only sathya. If not comfortable skip it. else add few drops

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Neela Anand November 1, 2013 - 4:07 am

Looks very yummy. I tried from a different recipe. It is a little sticky not soft-firm….u know what I mean? Like in the shops.I feel may be I added a couple of tsp water more. What shd I do?

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jeyashri suresh November 1, 2013 - 8:04 am

No need to worry, just keep it in the fridge for 2 hours it will be firm. HAppy diwali

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Akila December 18, 2013 - 8:22 am

looks sooo good.. feel to have it.. can u pls tell me how much amount of hot water u added to the mixer?

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jeyashri suresh December 22, 2013 - 12:23 pm

I added 2 tblsp i have mentioned this in the post too

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Charismatic Chick April 23, 2014 - 6:41 am

Hi
Thanks for posting the recipe..can you tell me if I decide not to grind the boondis & just add rose water and nuts directly, would it impact the taste? Also I m looking to freeze the laddoos for an event..how long can I freeze these laddoos? Is 3 months ok? Any tips on freezing and thawing for optimal freshness before serving? Thank you so much

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Charismatic Chick April 23, 2014 - 6:41 am

Hi
Thanks for posting the recipe..can you tell me if I decide not to grind the boondis & just add rose water and nuts directly, would it impact the taste? Also I m looking to freeze the laddoos for an event..how long can I freeze these laddoos? Is 3 months ok? Any tips on freezing and thawing for optimal freshness before serving? Thank you so much

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jeyashri suresh April 23, 2014 - 7:55 am

Thanks for the message. If you don't grind the ladoos it won't affect the taste for sure. But regarding freeezing the ladoos i am clueless as i never attempted freezing foods.Sorry about that

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Kalai Vani May 15, 2014 - 4:39 am

Hi jeyashri , tried ur recipe. Great taste. How long can it be kept outside without refrigeration? And mine was very moist. Any tips? How long should the boondis be in the sugar syrup?

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jeyashri suresh May 16, 2014 - 3:24 am

You can keep it outside for a day or 2. After that depending on the weather conditions it will spoil soon. After a day you can put it back in the refrigerator. If it is too moist, you can put them in the refrigerator for 2 hours. It will be firm. The boondis need to be in the syrup for just 2 minutes. Once the syrup gets absorbed you can takeout

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fufan May 14, 2014 - 10:38 am

Hi jey
If we want to add ghee to these ladoos when should we add?

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jeyashri suresh May 16, 2014 - 3:25 am

You can grease your hands with little ghee while making the ladoo balls

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karthika krishnan September 26, 2014 - 12:54 pm

Hi, am planning to make this. But when I think of this one thread consistency, I am very scared of it as many times I have gone wrong in that "padham". Can you tell me how many minutes it would take for that "padham" after the sugar is completely dissolved? If not exactly, at least the probable time??

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jeyashri suresh September 29, 2014 - 2:15 pm

Hi, thanks for the messgae. Do not worry about the one string consistency. It is very easy and you could easily make it out. Approximately in 5 to 7 minutes of time it will come. Depends on the flame u keep the syrup.

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sanjuka rameshwaram September 26, 2014 - 3:30 pm

I Love it thank you…….

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sandhya sekar September 28, 2014 - 1:04 pm

Hi jaya akka,
i tried this laddo once but it was a bit soggy and i think the sugar syrup was too much but by mistake i added all the sugar syrup , wt i should do if the laddo becomes soggy nd sugar syrup is more?????

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jeyashri suresh September 29, 2014 - 2:21 pm

if you follow this measurement, you will go wrong for sure. In case if the texture of the besan is different , you may get less boondis, in that case just make some more boondis and add to this. Always check for one string consistency of the syrup. Else it will be soggy

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sandhya sekar October 1, 2014 - 9:58 am

Oh thank u sooooooo much 🙂

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Sundari Nathan October 7, 2014 - 8:56 am

Ladoos look too tempting!! I tried out and came out very well. Pls do visit my blog when u find time.

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Sudha Gautam October 16, 2014 - 3:27 pm

Ladoos were awesome tried it today and was fantastic..my only question is how long does it last without getting spoilt as we are adding water in the end to grind it…

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jeyashri suresh October 17, 2014 - 11:25 am

It stays well for 3 to 4 days in the refrigerator.I updated in the post too

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Sudha Rajesh October 20, 2014 - 3:41 pm

Hi Jeyashri, should the ravai be roasted?

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jeyashri suresh October 25, 2016 - 9:43 am

No just plain rava

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Bhavani November 11, 2014 - 10:21 am

Hi jeyashri, I have been following your blog for sometime and ladoo i made was awesome and i got it perfectly. I tried ladoo long before and we had it as only boondi could not shape it properly.

Your blog is very informative and very easy to make as the photographs were very perfecly done. As said A picture speaks thousand words. I appreciate the hardwork you put in for this, Good work and keep continuing.

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jeyashri suresh November 12, 2014 - 6:45 am

Thank you so much for the sweet words

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Priya Badri November 11, 2014 - 4:59 pm

Hi Jeyashri……… tried it for this diwali and it was a big hit at home ! thanks you so much for your neat and clear instructions ………. please keep up your good work and help us with more and more recipes wanted to post this for so long and just did it today 🙂 i have recommended your page to few of my friends too! cheers – Priya Badri

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jeyashri suresh November 12, 2014 - 6:46 am

Thanks a lot priya. Happy to knwo

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Charanya Asokan October 26, 2016 - 12:43 pm

Hi so needn't add ghee in this

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jeyashri suresh October 27, 2016 - 8:36 am

No ghee in this , if you want you can grease your hands in ghee and make ladoos

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lakshmi Ravi October 29, 2016 - 6:21 am

I tried laddu recipe as per ur instructions.. Cant believe it came well.. Thank u so much.. First time for my thala Diwali…

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Nitya R Vinod October 29, 2016 - 3:38 pm

I madw laddu using this recipe and everyone loved it at home. Thank you.

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