Motichoor Ladoo Recipe / Motichoor Laddu with step by step pics and a short YouTube video, If you like my video, please SUBSCRIBE to my channel. The name Motichur Ladoo means, Moti – Pearl and Choor – Crumbled / Crushed in Hindi, which makes in sense crumbled pearl-like ladoo. I have shared the trick of making tiny boondi, please refer my video, (you can see the demo of tiny boondi making) as the stepwise pics I have shared down is a closeup pic, which looks like a regular one. But if you are not able to get tiny boondi, then don’t halt, as you can make regular ones, just pulse and start shaping, as there will be no difference in taste. Usually, in mithai shops, this ladoo is fried in ghee to get a rich taste, but I have used oil only, to cut off the calories, as this tiny boondi already absorbs more oil. I have used saffron strands and melon seeds but you can replace it with slivered cashews, almonds, pistachios and cardamom pods too.
Check my other Ladoo / Laddu Recipes like
Motichur Laddu Recipe
Motichoor Ladoo Recipe / Motichoor Laddu means, Moti - Pearl and Choor - Crumbled / Crushed in Hindi, which makes in sense crumbled pearl-like ladoo. I have shared the trick of making tiny boondi, and looks like a regular one.
- ¾ Cup Sugar / சக்கரை
- ½ Cup Water / தண்ணீர்
- 2 Drops Rose Essence / எசென்ஸ்
- 2 Drops Orange Food Colour
- ¼ tsp Lemon Juice / எலுமிச்சைச்சாறு
- 1 Cup Coarse Besan Flour / கடலைமாவு
- 1 tsp Ghee / நெய் Link for Homemade Ghee
- Water / தண்ணீர் As Required
- 1 Pinch Salt / உப்பு
- 3 to 4 Drops Orange Food Colour
- Oil / எண்ணெய் For Deep Frying
- Few Strands Saffron
- 3 tsp Melon Seeds
To a heavy-bottomed pan, add sugar and water. Mix well in medium flame, until the sugar gets dissolved. Once bubbles appear, lower the flame.
- The mixture gets thicken soon, heat till you get a single string consistency. Be alert at this stage, don’t heat furthermore, else the sugar syrup turns hard. Switch off the flame and add lemon juice to avoid the sugar crystallizing.
- Now add 2 drops of rose essence and food colour.
Give a quick mix and keep covered till use.
Measure and keep all the ingredients ready.
To a bowl, add ghee and 1 pinch of salt. Pour water little by little and mix everything well to form a lump-free batter.
Add a few drops of food colour and mix again. The batter should be free-flowing, thinner than the dosa batter. Heat oil in a pan / kadai, keep a tall vessel nearby the pan, without touching it. Place a folded cloth over the tall vessel and rest the boondi jhaara / ladle over it. Just pour 1 ladle of the batter, don't layer it and start tapping the handle over the cloth very quickly. Ensure that you don't hit the hot oil pan.
- Fry till golden brown on both sides and the shhhhh sound ceases. Don't fry for more than a minute, else the boondi turn crispy.
- Drain it in tissue paper, do the same with the remaining batter. Transfer 2 to 3 tbsp of boondi to a mixer.
- Just pulse it once, don't make it like a paste. Now, add the fried and pulsed boondi to the hot sugar syrup only, so it absorbs the syrup easily. If the sugar syrup cools down, heat a little and then add the boondi.
- Add a few saffron strands and melon seeds. Mix well and keep covered for 15 minutes, so the boondi absorbs the syrup and fluff up nicely.
Recipe Video
Tips for Motichoor Ladoo Recipe
For the sugar syrup
1. 1 string consistency is important, else the boondi cannot be shaped.
2. Don't heat after the 1 string consistency is reached, else the sugar syrup turns hard.
How to avoid the sugar syrup crystallizing
1. 1/4 tsp of lemon juice can be added to the sugar syrup.
2. Always prepare the sugar syrup in medium flame only.
3. Also, don't add more sugar than mentioned.
Boondi Making
1. Use coarse variety besan flour (not fine one) to get tiny boondi.
2. Also, whisk the batter well without any lumps.
3. Addition of salt (1 pinch) in the batter enhances the taste of the Motichoor Laddu.
4. The batter consistency should be free flowing, thinner than dosa batter (not medium or thick) to get tiny boondi.
Frying the Boondi
1. Vessel Setup : Keep a tall vessel, nearby the oil pan, then place a folded cloth over the vessel and rest the boondi ladle / jhaara on it.
2. Just pour 1 ladle of batter in the boondi jhaara, don't layer it, else the boondi sticks to each other.
3. After pouring the batter to the jhaara, start tapping the ladle over the cloth very quickly to get tiny boondi.
4. Ensure that you don't hit the hot oil pan, while tapping.
5. Don't fry the boondi for more than 1 minute otherwise it turns crispy. Fry it in medium flame only.
6. This tiny boondi sucks lot of oil, so drain it in kitchen tissue and then add to the sugar syrup.
7. Pulse 2 to 3 tbsp of boondi in a mixer, so you get the tiny boondi look when shaping.
Making Boondi
1. Ensure the sugar syrup is hot enough when adding the boondi, so it absorbs the syrup easily.
2. Always rest the boondi in the sugar syrup for 15 minutes, so it absorbs the syrup nicely and fluffs up too.
3. Traditionally, melon seeds / magaz is added to this Motichoor Ladoo Recipe, but you can use cashews, almonds, pistachios too.
4. Don't skip saffron as it lends a divine aroma to the Motichur Ladoo.
5. If the boondi mixture turns dry, just add 2 to 3 tbsp of hot water to it and then shape.
6. Start shaping the boondi mixture when it is warm, if it cools down, you will not be able to roll.
7. Don't add too much of cashews, almonds or melon seeds. If added more, you will not be able to roll.
Motichoor Laddu Recipe
Method for Motichoor Laddu
1. For the Sugar Syrup: To a heavy-bottomed pan, add sugar and water. Mix well in medium flame, until the sugar gets dissolved. Once bubbles appear, lower the flame.
2. The mixture gets thicken soon, heat till you get a single string consistency. Be alert at this stage, don’t heat furthermore, else the sugar syrup turns hard. Switch off the flame and add lemon juice to avoid the sugar crystallizing.
3. Now add 2 drops of rose essence and food colour.
4. Give a quick mix and keep covered till use. Boondi Making: Measure and keep all the ingredients ready.
5. To a bowl, add ghee and 1 pinch of salt. Pour water little by little and mix everything well to form a lump-free batter.
6. Add a few drops of food colour and mix again. The batter should be free-flowing, thinner than the dosa batter. Heat oil in a pan / kadai, keep a tall vessel nearby the pan, without touching it. Place a folded cloth over the tall vessel and rest the boondi jhaara / ladle over it. Just pour 1 ladle of the batter, don’t layer it and start tapping the handle over the cloth very quickly. Ensure that you don’t hit the hot oil pan.
7. Fry till golden brown on both sides and the shhhhh sound ceases. Don’t fry for more than a minute, else the boondi turn crispy.
8. Drain it in tissue paper, do the same with the remaining batter. Transfer 2 to 3 tbsp of boondi to a mixer.
9. Just pulse it once, don’t make it like a paste. Now, add the fried and pulsed boondi to the hot sugar syrup only, so it absorbs the syrup easily. If the sugar syrup cools down, heat a little and then add the boondi.
10. Add a few saffron strands and melon seeds. Mix well and keep covered for 15 minutes, so the boondi absorbs the syrup and fluff up nicely.
11. When it is warm itself, start shaping the ladoo. Pinch a portion of the boondi mixture and roll into balls of equal size.
Enjoy this Motichoor Laddu along with Mixture during teatime.
Motichoor Laddu Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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