Motichoor Ladoo

IngredientsJump straight to recipe

Motichoor Ladoo is a popular Indian sweet, made with chickpea flour. It’s my favorite and mouthwatering good!

Motichoor Ladoo

So like last year, I have decided to take a break from all things fall and focus on my favorite festival – the festival of lights, Diwali! It doesn’t mean I won’t be sharing fall stuff, of course I will be but Diwali is so important to me and I want to share some sweet and savory recipes for this amazing festival. For those unaware, Diwali is our biggest festival. It’s exactly like Christmas in USA. It’s something I used to look forward to every year and still do but it’s just that it doesn’t feel the same here. Seriously my heart is always a little sad during this time of the year. I so badly want to fly back home and celebrate Diwali with everyone but oh well I will be home soon enough so that makes feel little better.

Motichoor Ladoo Recipe

So during Diwali everyone goes crazy shopping and cooking. Everyone will make their own sweets and stuff and shopping? Well new clothes for everyone and deep house cleaning. I swear things that would not be cleaned throughout the year are cleaned for Diwali. Houses are lit up well before a week of Diwali and on the day we pray for happiness and prosperity. We also eat lots of sweets and burst crackers. Okay, the bursting crackers part has reduced drastically over the years  but the sweets part is still very much the same!

Motichoor Ladoo Diwali Sweet

I have always told you guys that I was and still am a very non-picky eater. I used to eat all veggies but the only thing I was picky was sweets. I only liked 3 sweets as a kid – rasmalai, besan ladoo and motichoor ladoo. I was never interested in the other mithais (sweet=mithai in Hindi). I have already made rasmalai and besan ladoo for Diwali last year and so this year I made motichoor ladoo.

Ladoos refers to anything round and sweet and we make a lot of ladoos. I already have some on my blog and there are so many more. Basically grains, lentils, dried fruits, nuts etc. everything can be converted into a ladoo. Motichoor ladoo are made with chickpea flour or besan as we call it. Tiny drops of chickpea flour are deep fried and then mixed with a sugar syrup and then shaped into round balls. It’s not difficult but like with every Indian sweet, you need some practice to get it right.

Diwali Motichoor Ladoo

What I like about motichoor ladoo is that you don’t have to worry about how your boondis (the fried chickpea flour drops) turn out. They don’t have to be perfect, you are going to grind them anyway. I hope you guys give my favorite motichoor ladoo a try this Diwali!

 

Method

Sieve besan in a bowl. Add water, baking soda and orange food color (if using) to form a smooth batter.

The batter shouldn’t have any lumps and it should be a flowing batter, as you can see in the picture.

Heat a combination of oil and some ghee in a wok for deep frying. You can use 100% ghee and 100% oil for frying too. You would need two ladles to fry boondis – one perforated one to make the boondis and other to take out the fried boondi from the wok. Pour a laddle full on top of your perforated ladle. Use another spoon to spread the batter. Tiny drops of the batter will float in the hot oil. Fry for a minute, DO NOT fry till they are crispy, just fry for a minute. Remove boondi from the oil using another ladle and set aside in a bowl.

Motichoor Ladoo Recipe-Step-1

Using your mortar and pestle, crush some cardamom seeds and saffron stands and set aside.

To make the sugar syrup, in a pan mix together water and sugar. Stir till the sugar dissolves, add the crushed cardamom and saffron.

Cook the syrup till it reaches 1 string consistency, which means that if you take a drop of the syrup between your thumb and forefinger and try to move them away from each other, you will see a single string (as seen in the picture). This will take 5-6 minutes. At this stage remove pan from heat.

Motichoor Ladoo Recipe-Step-2

Transfer the prepared boondi into the hot sugar syrup. Mix well and let the boondi soak the sugar for 10 minutes.

Transfer the mixture to a food processor.

Grind to a paste. Remember to not over-grind it. Some pieces of whole boondi is fine.
Motichoor Ladoo Recipe-Step-3

Add pinch of nutmeg and hot ghee to the mixture and mix. Take a small amount of mixture in your hand.

Press to form a round shape. Repeat till all the mixture is over. You will get 12-15 ladoos out of this.

Garnish the ladoos with chopped pistachios, almond and silver leaves.

Motichoor Ladoo Recipe-Step-4

EAT!

Diwali Sweet Motichoor LadooFew points to keep in mind while making motichoor ladoo

* If possible get a ladle with small holes, that way you will get small bondi and that’s actually better for motichoor. I didn’t have one so I used the one with large holes.

* When you add the boondi to the sugar syrup, the sugar syrup must be hot.

* Adding ghee helps in binding the ladoo. You can add more ghee, remember the more you add the tastier it would be! [but it will come with extra calories!]

* You can add raisins or any nuts of your choice. However the motichoor ladoo that we get in North India is plain and simple and has only some melon seeds added to it. I didn’t have melon seeds else I would have added them.

Motichoor Ladoo

Prep time: 

Cook time: 

Total time: 

Serves: 12-15 ladoos

Made with chickpea flour, Motichoor Ladoo is a popular Indian sweet!
Ingredients
  • 1 cup besan or chickpea flour
  • ½ cup + 1.5 tablespoons water (or adjust to make a flowing batter)
  • pinch of cardamom powder
  • pinch of nutmeg
  • ⅛ teaspoon baking soda
  • orange food color, optional
  • 2-3 tablespoons ghee (clarified butter), to bind the ladoo
  • oil+ghee, for deep frying
Sugar syrup
  • 1.25 cups sugar
  • ½ cup water
  • 2 pinch saffron
  • 7-8 cardamom pods
To garnish
  • chopped pistachios
  • chopped almonds
  • saffron strands
  • edible silver leaves (chandi ka vark)
Instructions
  1. Sieve besan in a bowl. Add water, baking soda and orange food color (if using) to form a smooth batter.
  2. The batter shouldn't have any lumps and it should be a flowing batter, as you can see in the picture.
  3. Heat a combination of oil and some ghee in a wok for deep frying. You can use 100% ghee and 100% oil for frying too. You would need two ladles to fry boondis - one perforated one to make the boondis and other to take out the fried boondi from the wok.
  4. Pour a laddle full on top of your perforated ladle. Use another spoon to spread the batter. Tiny drops of the batter will float in the hot oil.
  5. Fry for a minute, DO NOT fry till they are crispy, just fry for a minute.
  6. Remove boondi from the oil using another ladle and set aside in a bowl.
Make the sugar syrup
  1. Using your mortar and pestle, crush some cardamom seeds and saffron stands and set aside.
  2. To make the sugar syrup, in a pan mix together water and sugar. Stir till the sugar dissolves, add the crushed cardamom and saffron.
  3. Cook the syrup till it reaches 1 string consistency, which means that if you take a drop of the syrup between your thumb and forefinger and try to move them away from each other, you will see a single string (as seen in the picture). This will take 5-6 minutes.
  4. At this stage remove pan from heat.
Make the ladoo
  1. Transfer the prepared boondi into the hot sugar syrup. Mix well and let the boondi soak the sugar for 10 minutes.
  2. Transfer the mixture to a food processor.
  3. Grind to a paste. Remember to not over-grind it. Some pieces of boondi is fine.
  4. Add pinch of nutmeg and hot ghee to the mixture and mix. Take a small amount of mixture in your hand.
  5. Press between the palm to form a round shape. Repeat till all the mixture is over. You will get 12-15 ladoos out of this.
  6. Garnish the ladoos with chopped pistachios, almond and silver leaves.

 Motichoor Ladoo

Motichoor Ladoo Collage

48 thoughts on “Motichoor Ladoo

  1. Aw I am sorry you are feeling homesick Manali! I am sure it is hard to be away from your family!! Hugs to you friend!
    But what a fun way to celebrate! I love unique desserts! These look amazing!

  2. OMG, sorry that you are homesick Manali! I have a lot of family in Europe and I can relate to this… But you are going there at the and of the year, right? So am I 🙂 Love this Indian dessert! Perfect!

  3. I know how hard it is to be away from your loved ones, but hopefully time goes by quickly and you’ll be back with your family soon 🙂 I’ve never had a ladoo before but it looks and sounds sensational!

  4. What a fun festival! I know it must be hard to be away from your family and culture during this time, but hopefully it brings back happy memories from your childhood! This dessert sounds amazingly delicious! I need to meet some Indian friends who live close by to celebrate Diwali with and try all the yummy foods!

  5. It breaks my heart that you can’t be home for Diwali. Perhaps one of these years you will make it back so that you can enjoy the festivities and all those yummy sweets in the country that you love. Speaking of yummy sweets. . .this Ladoo is quite possibly one of the beautiful sweets I have ever seen. While beautiful on its own, that edible silver lead really adds something special.

  6. Diwali sounds so amazing Manali! I’m sorry that you can’t be home for the holidays. These sweets are beautiful, and have such an amazing combination of flavours! I can’t wait to try them! Love the addition of edible silver leaf!

  7. Haha my favs were and still the same.. besan ladoo motichoor ladoo rasgulla more than rasmalai and jilebi!!!! Thks to u i am gonna try mak them all! Love u for this! And love gagan for introducing me to u!

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