Motichoor Ladoo Recipe: For many of us, Diwali just seems incomplete without motichoor ke ladoo! Indian sweets reinforce the festive mood. However, many think it is very difficult to make and buy motichoor ke ladoo from outside. Try this foolproof recipe for perfect motichoor ladoo at home.
Just follow the exact proportions, and you will get the perfect motichoor ladoo, with the rich taste of besan and irresistible aroma of cardamom and saffron. Motichoor ladoo are very soft and crumbly in texture. Moti in Hindi means pearl and choor means crumbly, hence the name motichoor ladoo.
To make motichoor ladoo, we first need to make boondi. For that, combine besan, salt, baking powder, and orange food color in a bowl and whisk until smooth. Heat the ghee in a deep non-stick pan and hold the perforated spoon (boondi jhara) over the hot ghee. Pour a ladle of the batter over it and tap the handle of the perforated spoon so that boondis fall beautifully and easily into the ghee. Don’t use a spoon to push the batter through the Jhara as that will prevent the boondi shape. Cook on a medium flame until they turn light golden brown in color or until crisp.
Then proceed to make motichoor ke ladoo. For that, combine the sugar, lemon juice, orange food color, and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 5 minutes, stirring occasionally. Switch off the flame, add the pistachios, melon seeds, saffron strands, cardamom powder, and rose essence, and mix well. Switch on the flame, add boondi and cook for 3 minutes. Cool for 10 minutes on a plate, divide into 13 portions, and shape them into round ladoos with your greased palms. Keep aside motichoor ke ladoo for 2 to 3 hours, roll again, and then serve.
Notes and tips to make the perfect Motichoor Ladoo Recipe:
- The batter is very important, and you need to make a pouring consistency batter and keep on mixing so you get a lump-free mixture. Don’t forget to use a whisk as this will get you a smooth consistency.
- We have taken a boondi Jhara, which is traditionally used, but you can also use a regular one, but make sure the handle is long enough so that you don’t burn yourself. We are going to fry the boondi in ghee today.
- Make sure to wash the perforated spoon and wipe it till dry before using it to fry the next batch of boondi, as there should be no droplets of water.
- Make sure to blend the boondi to a coarse powder, not too big or small.
- Adding exactly 1/2 cup of water to create the sugar syrup is important. Melon seeds give a nice crunch to motichoor ladoo.
- Grease your palms with ghee and roll the motichoor ladoo lightly.
- The crunch of nuts in this Indian mithai makes the experience all the more awesome.
- Make sure you do not store these motichoor ladoo in the refrigerator because they will harden, and the succulent softness will be lost. Store them in an air-tight container at room temperature and have them within 4 to 5 days.
Motichoor Ladoo Recipe Ingredients
For The Boondi Batter
- 1 cup besan (bengal gram flour)
- 1/4 tsp baking powder
- 1/4 tsp edible orange color
- 3/4 cup cold milk
- Ghee for deep-frying
Other Ingredients For Motichoor Ke Ladoo
- 1 cup sugar
- 1 tsp lemon juice
- 2 pinches edible orange color
- 1 tbsp chopped pistachios
- 1 tbsp melon seeds (charmagaz)
- A few saffron (kesar) strands
- 1/4 tsp cardamom (elaichi) powder
- Few drops of rose essence
- Ghee for greasing
Motichoor Ladoo Recipe Method
For the boondi batter:
- Combine all the ingredients in a deep bowl and mix well using a whisk until smooth.
- Heat the ghee in a deep non-stick pan and hold the perforated spoon (boondi jhara) over the hot ghee.
- Pour a ladle of the batter over it and tap the handle of the perforated spoon so that boondis fall into the ghee. Cook over medium flame until they turn light golden brown in color or until crisp. Ensure to wash the perforated spoon and wipe it dry before using it to fry the next batch of boondi.
- Repeat steps 2 and 3 to make 3 more batches of boondi.
- Cool slightly and blend it in a mixer until they are coarsely crushed. Keep aside.
How to proceed:
- To make motichoor ke ladoo, combine the sugar, lemon juice, edible orange color, and ½ cup of water in a deep non-stick pan. Mix well and cook over medium flame for 5 minutes, stirring occasionally.
- Switch off the flame, add the pistachios, melon seeds, saffron strands, cardamom powder, and rose essence. Mix well.
- Switch on the flame, add the crushed boondi, mix well, and cook over a very slow flame for 3 minutes, stirring continuously.
- Transfer the mixture onto a plate and allow it to cool slightly for 10 minutes.
- Divide the mixture into 13 equal portions.
- Grease your palm with a little ghee, take a portion of the mixture, and shape it into round ladoos.
- Keep them aside for 2 to 3 hours, roll again, and serve, or store the motichoor ke ladoos in an airtight container and use as required.
Handy tip:
- These motichoor ke ladoos can be stored at room temperature for 4 to 5 days.
Nutrient values (Abbrv) per ladoo
- Energy: 204 cal
- Protein: 3.6 g
- Carbohydrates: 24.5 g
- Fiber: 2.2 g
- Fat: 9.9 g
- Cholesterol: 1.8 mg
- Sodium: 12.3 mg
Conclusion
Motichoor ladoo is a popular Indian sweet that adds joy to festive occasions like Diwali. With this foolproof recipe, you can easily make perfect motichoor ladoos at home and enjoy the rich taste of besan combined with aromatic spices. Follow the tips provided to ensure success, and don’t forget to store the ladoos properly for optimal freshness. Enjoy the festive season with these delicious treats!
FAQs about Motichoor Ladoo Recipe
Can I use any type of gram flour for making boondi?
Yes, you can use any type of gram flour (besan) for making boondi. However, it’s recommended to use fine besan for a smoother texture.
Can I substitute orange food color with another color?
Yes, you can substitute orange food color with any other color of your choice, or you can omit it altogether if you prefer.
Can I use regular sugar instead of powdered sugar for making the syrup?
Yes, you can use regular sugar instead of powdered sugar for making the syrup. Just make sure to dissolve it completely in water before cooking.
How long can I store Motichoor Ladoo?
Motichoor ladoo can be stored at room temperature in an airtight container for 4 to 5 days. Avoid storing them in the refrigerator as they may harden.
Can I skip adding nuts and seeds to the ladoo mixture?
Yes, you can skip adding nuts and seeds if you prefer. However, they add a nice crunch and flavor to the ladoos.
