Motichoor Ladoo Recipe
Motichoor Ladoo is an exotic dessert / sweet served during many occassions . From Ganesh Pooja to Diwali, this is one of the very common sweet which we prepare to further sweeten the occasions. Learn how to make Motichoor Ladoo in simple steps and impress your family.
Servings: 18 Ladoos
- 1 cup Gram Flour (Besan / Chickpea Flour) 1 cup = 250 ml
- 1 tbsp Rice Flour
- 1 tbsp Ghee
- ¼ tsp Baking Salt (or) Baking Soda
- ¼ tsp Orange Food Color
- 1 tbsp Cashews broken
- 1 tbsp Almonds sliced
- Oil for frying Boondhis
- 2 tbsp Milk
For Sugar Syrup
- 1 cup Sugar
- 1 cup Water
- ½ tsp Cardamom Powder
- ¼ tsp Orange Food Color
- 1 tsp Rose Water
- 1 tbsp Lemon Juice
Method of making Boondhi Batter
Sieve the gram flour to get rid of lumps. Take a mixing bowl, add a cup of gram flour.
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
To the mixing bowl, now, add orange food color and ghee and then mix everything well
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.
Now the boondhi batter is ready. Set this aside
Mthod of making Sugar Syrup
Heat a pan and add the sugar. Add a cup of water and allow the sugar to get dissolved in water
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
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
Set this sugar syrup aside
Method for making Boondhi
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.
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
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.
Now the boondhis are ready.
Method for making Ladoo
Warm up the sugar syrup if it is very thick. Add the fried boondhis along with half of cashews and almonds and mix well.
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
Give a couple of pulse and make it to a coarse mixture. Add rest of the nuts and mix well
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
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.
- We can use Jaggery in place of sugar
- If you are using very fine variety of besan, then use semolina/sooji to get coarse texture
Serving: 1ladoo | Calories: 246kcal | Carbohydrates: 26g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Sodium: 6mg | Potassium: 129mg | Fiber: 3g | Calcium: 20mg | Iron: 1mg