Festival RecipesMotichoor ladoo recipe

Motichoor ladoo recipe

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
Course Sweet
Cuisine Indian
Keyword Diwali recipes, sweets
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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

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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

67 COMMENTS

  1. 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?

  2. 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 ?

  3. 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….

  4. 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?

  5. 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

  6. 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

    • 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

    • 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?

    • 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

  7. 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??

    • 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.

  8. 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?????

  9. 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.

  10. 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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