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Motichoor Ladoo is a delicious Indian Sweets very popular across all states of India. These ladoos are made with tiny boondis made of Gram flour and cooked with sugar syrup.

The important factor for this ladoo being the tiny motis that are cooked and later added into sugar syrup to form ladoos. Making this is quite tricky as you need to get tiny boondis and not crush it as many thinks is how this ladoo is made.

I don’t like sweets, at least that was the state for many years until I picked up eating sweets that Amma made at home. Of course, this rule doesn’t apply for the homemade sweets she makes like the Kajas, Rava Ladoo, Athirasam etc. These are my all time favorites and can have it any season.

However, Amma has always stayed away from making Boondi Ladoos as she says the Sugar Syrup for these ladoos are always an issue for her. She was so happy when I had made Boondi Ladoo along with her some years back.

Going back to read that post, I was grinning that I had written about Motichoor Ladoo and how its become my favorite. Because, not only did I finally make it, it turned out so excellent that whoever tasted it were all praising and said it was so much so better than the shopwala ladoo.

It was an intense labour of love as I had to make it all myself. Luckily I had the house for myself and I could just do it. I had referred this video just to get the hang of it and went with just the basic ingredients and with just one cup of flour.

While everybody talked about having two people to do the boondis, I felt if you have things set properly around you, you can manage it yourself. Since the Boondi Ladle we have is quite big, I was thinking of how to improvise on it. I saw a video where the lady used an aluminum packing foil bowl.

So I ended up using my chakli sev mold and this makeshift tiny aluminum bowl. One important factor we must remember while making this tiny motis is that the batter should be very thin, that it pours very quickly into the hot oil. Your left hand must be quick to shake the mould, while you pour with your right hand.

When making the sugar syrup, make sure you just melt the sugar and not go further to make the threads. The sugar thickening will happen when you cook the boondis in the sugar syrup. On the whole, this was one successful venture and everybody said they want this made again.

Motichoor Ladoo is my choice for the next traditional Sweets in the BM#104 Sweets & Snacks. If you are interested to read about another Halwa, hop over to Cooking 4 all seasons.

Week 1 – Sweets (Indian Traditional Sweets)

Day 1 is Arcot Makkan Peda
Day 2 is Burhanpur Jalebi
Day 3 is Ghevar

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Step By Step Pictures to make Motichoor Ladoo

Motichoor Ladoo

Ingredients Needed:

For Fine Boondi

1 cup Besan / Gram Flour
1 tsp Ghee
Pinch of Orange food color
1 tbsp Magaz / Melon Seeds
1/8 tsp Baking Powder
1 cup Water
3/4 cup Ghee for frying
1 cup Oil for frying

For Sugar Syrup

3/4 cup Sugar
1/2 cup Water
Pinch of Orange food color
3-4 drops Lemon juice

How to make Motichoor Ladoo

For the Boondi
Take all the ingredients listed for boondi and mix into a thin batter. Make sure there are no lumps. Let it rest for 30 mins.
When ready to make the boondis, make a temp slotted bowl by piercing the foil bowl with a safety pin.
Heat the Kadai with ghee and oil. When it hot, take bowl directly over the hot oil, quickly pour the batter and shake with your left hand, keep tapping so that the batter falls down.
The batter should be thin and fall freely. You can check if the oil is hot enough by dropping a few drops of batter and when the boondi comes up quickly. Maintain the oil temperature from medium to high depending on when you drop the boondis.
The boondis come up immediately, so stir it a couple of times and remove. Since the boondis are tiny, it gets cooked very quickly.
Drain to a colander for the excess oil to drip. Continue with the rest of the batter and use the entire batch. Keep it aside for 10 mins.
For Sugar Syrup
For the syrup, mix all ingredients in a deep pan. Bring it to boil at medium heat. When the sugar melts completely, stir and then add the fried boondis.
Simmer and cook on low heat for 5 mins, while you keep stirring. Cook for just about 5 to 7 mins, when you scrape through the mix, you should be able to see the sticky sugar syrup and the mixture leaving the sides. It’s now done.
Do not overcook or leave the mixture in the hot pan, the ladoos will not form.

Making the Ladoos

Add the Magaz / melon seeds and mix. Mix well and allow the mix to cool down. When you are able to handle the heat, take a portion of the mix and make round shape Ladoos whatever size you like. Make all ladoos while the mixture is warm.
Keep Ladoos in a plate and leave it for about 30 minutes to get firm shape. Store it in an airtight container. I almost left the ladoos over 4 to 5 hours.

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Motichoor Ladoo

Motichoor Ladoo is a delicious Indian Sweets very popular across all states of India. These ladoos are made with tiny boondis made of Gram flour and cooked with sugar syrup.

Course Desserts, Sweets

Cuisine North Indian

Keyword Motichoor Laddu

By Cook Method Deep Fried, Stovetop

Occasion Diwali, Festival Meal

By Diet Kid Friendly

Dish Type Festival Sweets

Author Srivalli

Ingredients

For Fine Boondi

• 1 cup Besan / Gram Flour
• 1 tsp Ghee
• A Pinch Orange Food Color
• 1 tbsp Magaz / Melon Seeds
• 1/8 tsp Baking Powder
• 1 cup Water
• 3/4 cup Ghee for frying
• 1 cup Cooking Oil for frying

For Sugar Syrup

• 3/4 cup Sugar
• 1/2 cup Water
• A Pinch Orange Food Color
• 3-4 drops Lemon Juice

Instructions

For the Boondi

• Take all the ingredients listed for boondi and mix into a thin batter. Make sure there are no lumps. Let it rest for 30 mins.
• When ready to make the boondis, make a temp slotted bowl by piercing the foil bowl with a safety pin.
• Heat the Kadai with ghee and oil. When it hot, take bowl directly over the hot oil, quickly pour the batter and shake with your left hand, keep tapping so that the batter falls down.
• The batter should be thin and fall freely. You can check if the oil is hot enough by dropping a few drops of batter and when the boondi comes up quickly. Maintain the oil temperature from medium to high depending on when you drop the boondis.
• The boondis come up immediately, so stir it a couple of times and remove. Since the boondis are tiny, it gets cooked very quickly.
• Drain to a colander for the excess oil to drip. Continue with the rest of the batter and use the entire batch. Keep it aside for 10 mins.

For Sugar Syrup

• For the syrup, mix all ingredients in a deep pan. Bring it to boil at medium heat. When the sugar melts completely, stir and then add the fried boondis.
• Simmer and cook on low heat for 5 mins, while you keep stirring. Cook for just about 5 to 7 mins, when you scrape through the mix, you should be able to see the sticky sugar syrup and the mixture leaving the sides. It's now done.
• Do not overcook or leave the mixture in the hot pan, the ladoos will not form.

Making the Ladoos

• Add the Magaz / melon seeds and mix. Mix well and allow the mix to cool down. When you are able to handle the heat, take a portion of the mix and make round shape Ladoos whatever size you like. Make all ladoos while the mixture is warm.
• Keep Ladoos in a plate and leave it for about 30 minutes to get firm shape. Store it in an airtight container. I almost left the ladoos over 4 to 5 hours.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104