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
Motichoor ladoo recipe
Popular Motichoor ladoo recipe with full video
Servings 15 ladoos
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.
Video
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Notes
1.You can add melon seeds instead of almonds.
2. This ladoo stays well for 4 to 5 days in the refrigerator.
3. Do not over grind, just one pulse is enough, else will look like besan ladoo.
- 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.
lovely color…my favorite ladoo..looks so good and tempting…
Delicious ladoos, I too clicked to post;)
delicious indeed i am drooling!
so yummy super tasty ladoo
My sons favorite ..maybe will make this for him
this is the only indian sweet i love…im not the sweet toothed person…love it, can i know will the color of sugar+water change to more like caramel or have u added color to it?
i have added orange food colour. I have mentioned it in the post too
Nice laddu, I make it slightly different way! 🙂
it's come out so well! i may try it if there's time 🙂
motichoor ladooo is one of my favourite..urs look yummm
Its in my try list ..Tempting pictures.. 🙂 Lovely..
Perfectly made jeyashri..beautifully arranged in plate.
this looks so delicious… my favorite sweet any time…
Laddus have come really well. Looks yummy and delicious.
Mmm….laddus look delicious and perfectly made, Jeyashri
Aldo looks so delicious ! Nice post Jeyshri..
Even am planning to make some for this Diwali,let me see..they looks like cute balls and inviting.
They are perfect Jeyashri, I used to wonder how they make the boondis so small, so it's grinding the boondis at the end..
This is my most fav too and I had this only last week but you are super tempting me now ….came out so perfect ..so so tempting
Wow! They look tempting!
am drooling here.., great job dear.
Jeyashri very informative blog indeed.
Wanted clarification on pulsing this in mixer,, how long do i need to do,, as if i overdo it will be into small bits loosing shape of a boondi . oru thirpu poruma ?
Thanks priya. Just pulse it once that will be fine. Oru thirupu porum.
ladoos look very tempting and seems to be easy. how many ladoos have u got?
THANKS AMBIKA. I HAVE MENTIONED IT THE POST. IGOT 22 LADOOS
lovely color…awesome pictures…
wow lovely color and inviting to try
wow delicious ladoos.. I was hunting for this recipe during Krishna Jayanthi.. I'm Glad you posted it 🙂
I love this so much and cant resist myself if its there, I finish everything in a day!! 🙂 Will try sometime. looks so tempting
Mouthwatering ladoos, looks so inviting.
Nice explanations Jeyashri…..Inspired and planning to try for this Diwali !!!
wow you prepared them at home! simply awesome.
I tried it Jeyashri,,it came very well, Thanks for the elaborate post.
From ur blog i have tried jackfruit payasam,Temple puliyodarai ,,Boondi ladoo as well. all were wonderful. Together u and Raks ( Raks kitchen ) are really doing a great work 🙂
Thanks again and awaiting further to see more such recipes….
Jey, tried this ladoo today with a variation. you are my ladoo guru! Your photographs tempted me to try soon. Thank You!
Very tempting Jeyashri! But looks like a lot of work 🙁 I'll try one of the other laddus this time.
hi jshree what is the purpose of adding rose water is it compulsory? romba rose flavor (like they sometimes add in jangiri) will be cominga.
Sathya.
Just for flavour only sathya. If not comfortable skip it. else add few drops
Looks very yummy. I tried from a different recipe. It is a little sticky not soft-firm….u know what I mean? Like in the shops.I feel may be I added a couple of tsp water more. What shd I do?
No need to worry, just keep it in the fridge for 2 hours it will be firm. HAppy diwali
looks sooo good.. feel to have it.. can u pls tell me how much amount of hot water u added to the mixer?
I added 2 tblsp i have mentioned this in the post too
Hi
Thanks for posting the recipe..can you tell me if I decide not to grind the boondis & just add rose water and nuts directly, would it impact the taste? Also I m looking to freeze the laddoos for an event..how long can I freeze these laddoos? Is 3 months ok? Any tips on freezing and thawing for optimal freshness before serving? Thank you so much
Hi
Thanks for posting the recipe..can you tell me if I decide not to grind the boondis & just add rose water and nuts directly, would it impact the taste? Also I m looking to freeze the laddoos for an event..how long can I freeze these laddoos? Is 3 months ok? Any tips on freezing and thawing for optimal freshness before serving? Thank you so much
Thanks for the message. If you don't grind the ladoos it won't affect the taste for sure. But regarding freeezing the ladoos i am clueless as i never attempted freezing foods.Sorry about that
Hi jeyashri , tried ur recipe. Great taste. How long can it be kept outside without refrigeration? And mine was very moist. Any tips? How long should the boondis be in the sugar syrup?
You can keep it outside for a day or 2. After that depending on the weather conditions it will spoil soon. After a day you can put it back in the refrigerator. If it is too moist, you can put them in the refrigerator for 2 hours. It will be firm. The boondis need to be in the syrup for just 2 minutes. Once the syrup gets absorbed you can takeout
Hi jey
If we want to add ghee to these ladoos when should we add?
You can grease your hands with little ghee while making the ladoo balls
Hi, am planning to make this. But when I think of this one thread consistency, I am very scared of it as many times I have gone wrong in that "padham". Can you tell me how many minutes it would take for that "padham" after the sugar is completely dissolved? If not exactly, at least the probable time??
Hi, thanks for the messgae. Do not worry about the one string consistency. It is very easy and you could easily make it out. Approximately in 5 to 7 minutes of time it will come. Depends on the flame u keep the syrup.
I Love it thank you…….
Hi jaya akka,
i tried this laddo once but it was a bit soggy and i think the sugar syrup was too much but by mistake i added all the sugar syrup , wt i should do if the laddo becomes soggy nd sugar syrup is more?????
if you follow this measurement, you will go wrong for sure. In case if the texture of the besan is different , you may get less boondis, in that case just make some more boondis and add to this. Always check for one string consistency of the syrup. Else it will be soggy
Oh thank u sooooooo much 🙂
Ladoos look too tempting!! I tried out and came out very well. Pls do visit my blog when u find time.
Ladoos were awesome tried it today and was fantastic..my only question is how long does it last without getting spoilt as we are adding water in the end to grind it…
It stays well for 3 to 4 days in the refrigerator.I updated in the post too
Hi Jeyashri, should the ravai be roasted?
No just plain rava
Hi jeyashri, I have been following your blog for sometime and ladoo i made was awesome and i got it perfectly. I tried ladoo long before and we had it as only boondi could not shape it properly.
Your blog is very informative and very easy to make as the photographs were very perfecly done. As said A picture speaks thousand words. I appreciate the hardwork you put in for this, Good work and keep continuing.
Thank you so much for the sweet words
Hi Jeyashri……… tried it for this diwali and it was a big hit at home ! thanks you so much for your neat and clear instructions ………. please keep up your good work and help us with more and more recipes wanted to post this for so long and just did it today 🙂 i have recommended your page to few of my friends too! cheers – Priya Badri
Thanks a lot priya. Happy to knwo
Hi so needn't add ghee in this
No ghee in this , if you want you can grease your hands in ghee and make ladoos
I tried laddu recipe as per ur instructions.. Cant believe it came well.. Thank u so much.. First time for my thala Diwali…
I madw laddu using this recipe and everyone loved it at home. Thank you.