Motichur laddu are soft and delicous. People love ladus and especially they love motichur ladoos.
Motichoor Ladoo is a popular Indian sweet, made with besan (gram flour).
It’s one of my favorite sweets, which I made for my son, when he came last month to visit us here in Canada from United States of America. My both sons love these ladus and they said, these ladus were more tasty than those that we buy from the market due to less sugar in them. I will say they were more tasty due to made with love for your Kids as well as no doubt less sugar as well.
When we make anything at home for our family, we put so much love in it, and those positive vibrations make the big difference in any food.
Mostly they are made with gram flour, sugar, food color and choti elachi and charmaz. The gram flour batter is fried in desi ghee or any other cooking oil to make boondi and mixed with sugar syrup, nuts or seeds and later shaped to neat round balls.
Motichoor ladoo is a popular sweet and often made during festivals or celebrations. Here I will share detailed recipe to make them at home.
Most of the times they are using gram flour(besan) to make ladus, semolina (rava), various millet flours, lentil flours, rice flour and ingredients like coconut, flattened rice, dry fruits, seeds and nuts etc.
They are usually made for major Indian festivals; for example like Diwali, Raksha Bandhan, weddings, engagement, birthdays etc. and also for religious pooja ceremonies.
What is Motichoor Ladoo?
Ladoos refers to anything round and sweet and we make a lot of ladoos, especially Indians love them. So they are available in all Indian Sweet Restaurants.
Basically grains, lentils, dried fruits, nuts etc. everything can be converted into a ladoo.
Motichoor ladoo are made with gram flour or besan as we call it.
Tiny drops of chickpea flour (boondi) are deep fried and then mixed with a sugar syrup and then shaped into round balls(ladus).
So if you love traditional Indian sweets, this easy Motichoor Ladoo is a must-try recipe, which is so easy to make. This popular Indian Motichoor laddu sweet is made with besan (gram flour), Motichoor ladoos, laddoos or laddus are loved by people of all ages and my husband and my both sons they love them.
This quick and easy Motichoor Ladoo recipe with step by step instructions will become your favorite and you would be able to make these laddus any time, whenever you like to eat something sweet. This ladoo recipe is perfect for every festival, you can prepare Motichoor laddu anytime you want as you just need a few simple ingredients to this delicious and yummy dessert. Here is a simple recipe to prepare these ladoos at home and the best part is it that it doesn’t take much of your time and effort to prepare.
The main ingredient here in this recipe is gram flour. It is also known as besan in Hindi and is made from skinned black chickpeas. For the recipe use the finer variety of gram flour and not the coarser variety.
The recipe is time intensive but not difficult. You will need certain equipment to make this laddu; for example- you need motichoor ladoo jhara to make the boondi, but don’t worry. I didn’t used Jhara, but used whatever I had in my Kitchen and that was ladle or sieve. I mean if most of the times we have some kind of a ladle with very fine holes in our home and we can use that and I had it, so I used it. You need the one with tiniest holes for this recipe.
I have not purchased anything special and made use of what I had in the kitchen. Most of these equipment’s can be easily found in an Indian kitchen.
Basically the main difference between Boondi ladoo and motichoor ladoo is the size of the tiny boondi or fried gram flour balls. Boondi ladoo has the gram flour balls bigger in size and motichoor ladoo has smaller ones.
Actually these both types of ladoo are made from gram flour or besan batter. The batter is poured through a ladle or sieve with perforations and these give rise to round shaped droplets, called as boondi.
When my son came, that time I was so busy to make homemade sweets for him and I also made for him Alsi Ki Pinni, Dry fruits Pinni. Not only this I gave him 17 Paraths of Mooli Paratha, Paneer Paratha and Potato Parathas.
When we buy motichur ladoo from a famous mithai shop nearby, they are not the same in taste, because they put so much sugar in them and I put less sugar than the ones that we buy from the sweet shop.
How to make Motichoor Laddu?
- 2 cup sugar
- 1 cup water
- Pinch of saffron powder or crushed saffron (kesar)
For Making Boondi
- 2 cup besan (gram flour)
- 1.5 cup water
- 4 to 6 black cardamoms – seeds removed and the skin can be used in dishes
- 1 tablespoon magaz (melon seeds)
- Good Quality Cooking Oil for deep frying
- Orange food color
Instructions to Make Laddos
- Make the Batter: Make a smooth and flowing batter of the gram flour or besan, orange food color and water. The batter should neither be thick nor thin. It should be a flowing batter. The batter should be smooth flowing and without lumps and of medium consistency.
- Making Boondi: Heat oil for deep frying in a kadai. The oil has to be moderately hot. When you add one or two drops of the gram flour batter, they should come up briskly but steadily on the surface. Fry the boondi in a medium-hot oil. If the oil is warm, the boondi will soak more oil, getting loaded and soggy with it. Take a large spoon of the besan batter and pour it on perforated ladle. Press with the other spatula so that the batter falls down from the perforations into the hot oil. Fry the boondi (gram flour balls) till they become golden brown. This way you can make all boondi from your all batter
- Make Sugar Syrup: Dissolve sugar, saffron threads and water in a Kadai and keep it on the stovetop to prepare the sugar syrup. Keep on a low to medium-low flame to dissolve the sugar. Cook the sugar syrup till you get one thread consistency in it and then switch off the heat. Remove the pan from the stovetop and set it aside on your kitchen countertop
- Add Dry fruits: Now add the magaz/melon seeds and Green cardamom Powder(Choti Ealchi). Mix well.
- Make the Ladoos: The mixture would be warm when preparing the laddu. Enjoy them as soon as they are made and store leftovers in the refrigerator.