Motichoor Ladoos are one of the most popular Sweet sold in most of the mithai shop in India. Till last year, I was looking for the boondhi ladle that has tiny holes. But many shops told that specific tiny holed boondhi ladle is available only in North India. Then when I had a casual talk with one of my friend who is a Maharashtrian, she advised me to use the usual perforated ladle and then grind the ladoo mixture to a coarse paste. Though the ladoo doesn't look like the motichoor ladoo we get it in shops, still the coarse and nutty texture has the same flavour and taste and my family enjoyed this ladoo very much. The orange color of this ladoo make the ladoos look more appealing and appetizing.For most of the festivals, we would love to share the sweets we made with our family, friends and relatives. This is one such best sweet that can be given as a gift to all our friends and relatives.

Motichoor Ladoo Recipe
Motichoor Ladoo Recipe

Preparation and Yield:
Preparation time15 mins
Cooking Time1 hour
Recipe CategorySweet
Recipe CuisineNorth Indian

Motichoor Ladoo Recipe
Motichoor Ladoo Recipe

Ingredients for Boondhi & Ladoo:
Besan / Gram Flour1 Cup*
Rice Flour1 tablespoon
Ghee1 tablespoon
Baking Salt / Baking Soda1/4 teaspoon
Orange Food Color1/4 teaspoon
Broken Cashews 1 tablespoon
Sliced Almonds1 tablespoon
OilFor Frying Boondhis
Milk2 tablespoon

* 1 Cup = 250ml
Ingredients for Sugar Syrup:
Sugar1 Cup*
Water1 Cup
Cardamom Powder1/2 teaspoon
Orange Food Color1/4 teaspoon
Rose Water1 teaspoon
Lemon Juice 1 tablespoon

Motichoor Ladoo Recipe
Motichoor Ladoo Recipe

Method for making Boondhi Batter:
  1. Sieve the gram flour to get rid of  lumps. Take a mixing bowl, add a cup of gram flour. 
  2. Then, add the baking soda and rice flour and give a good mix with a whisk or you can also sieve them all together to make sure they all are nicely mixed up. The baking soda aerate the mixture and helps the boondhi to puff up in the oil
  3. To the mixing bowl, now, add orange food color and ghee and then mix everything well
  4. Then add water little by little and make it to a batter. The batter should be like a dosa batter. The batter should not be very thin or very thick.
  5. Now the boondhi batter is ready. Set this aside
Method for making Sugar Syrup:
  1. Heat a pan and add the sugar. Add a cup of water and allow the sugar to get dissolved in water
  2. Keep stirring the sugar till you get a one-string consistency. When you take a drop of sugar syrup and rub between your thumb and point finger, it should form a string. That is the correct consistency. Switch off the flame
  3. Add cardamom powder, food color, rose water and stir well. Finally add lemon juice and give a good stir. The lemon juice prevents the sugar syrup to get crystallize upon cooling. Even adding lemon juice, if the sugar syrup gets crystallized, then no need to worry, just before adding the boondhis to the syrup, we can warm the sugar syrup 
  4. Set this sugar syrup aside
Method for making Ladoo:
  1. Heat oil in a pan, hold a perforated ladle or boondhi ladle a little high from the pan and pour the boondhi batter on the ladle and then gently rub or pat the ladle so that the small drops of batter starts to drop in oil. 
  2. Add 1 or 2 ladle of batter at a time. Do not populate the oil with more boondhis then the boondhis will stick with one another. Also, if you get a tail in each boondhi, no need to worry, any way we are going to grind the boondhi at last
  3. Allow the boondhi to deep fry in oil. Keep the flame in medium while frying and when the bubbles stop, take the boondhis out of the oil and place it in a paper towel to drain excess oil. Repeat the process for rest of the batter.
  4. Now the boondhis are ready. 
  5. Warm up the sugar syrup if it is very thick. Add the fried boondhis along with half of cashews and almonds and mix well. 
  6. Once they are little cooled, take them to the mixer jar. Warm the milk and add it to the boondhi. the boondhis will be dry thats the reason we are adding milk. We can also boil water and add it instead of using milk
  7. Give a couple of pulse and make it to a coarse mixture. Add rest of the nuts and mix well
  8. Take the coarsely ground ladoo mixture in a bowl. Make lemon sized balls out of the ladoo mixture. Initially these ladoos are sticky but these ladoos will become firm upon cooling
  9. The yummy Motichoor ladoos are ready to serve! You can keep it in an air-tight container and consume it within 3-4 days. You can refrigerate for more shelf life.
  10. Motichoor Ladoo Recipe
    Motichoor Ladoo Recipe

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  1. I tried your badhusha receipie. It was little hard. What is the reason Mam?