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
- 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.
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 recipe
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.
