motichoor ladoo recipe | motichoor laddu | motichur ladoo (2024)

motichoor ladoo recipe | motichoor laddu | motichur ladoo with detailed photo and video recipe. a popular and attractive round shaped ladoo recipe made with fine and saffron coloured boondi pearls. it is a well known sweet recipe and is mainly prepared for festivals and occasions to share with family and friends. it is generally made with boondi jhaara, but in this post uses easily available spoons in every kitchen.

motichoor ladoo recipe | motichoor laddu | motichur ladoo with step by step photo and video recipe. laddu recipes are very common across india during the festival seasons and can be made with several ingredients. one such popular variation is boondi pearl based laddu which is known for it taste, texture and appearance. it is always assumed that, it cannot be home-made but this post clears the confusion once in for all.

as i mentioned previously, the motichoor ladoo recipe is traditionally made with special custom made ladle or spoon specific for this laddu recipe. but it does not make any sense to purchase it and hold it in your kitchen as it does not have any other use case. hence i thought of sharing this recipe with easily available spoons/ladles and then customise it according to the recipe. so i have showcased 2 ways to prepare motichoor laddu, using the indian strainer ladle and a metal based fine grater. both these spoons should be easily available in any kitchen if not one. the end result may not be the same as you get it in store, but certainly free from preservatives and according to your taste and preference.

furthermore, i would like to add some tips and suggestions for a perfect, moist motichoor ladoo recipe. firstly, if you have an access to boondi jhaara than i would heavily recommend to use it instead of the above mentioned workaround. it is hassle free and the result is much better compared to the workaround options. secondly, the deep frying of boondi pearls are generally made with ghee. but this can be done with combination of ghee + oil or just oil. lastly, if your boondi are large then, coarsely grind the deep fried boondi to reduce the size of it. this can be totally skipped if you feel the deep fried boondi pearls are tiny and small in shape.

finally, i request you to check my other indian sweet recipes collection with this post of motichoor ladoo recipe. it includes recipes like, besan laddu, boondi ladoo, gond ke ladoo, til ke ladoo, dry fruits ladoo, dates laddo, rava ladoo and coconut ladoo recipe. in addition do visit my other similar recipes collection like,

• desserts recipes collection
• eggless cakes recipes collection
• beverages recipes collection

motichoor ladoo video recipe:

recipe card for motichoor ladoo recipe:

how to make motichoor laddu with step by step photo:

boondi preparationrecipe:

1. firstly, in a large bowl take2 cup besan and 2 tbsp rava. if using coarse besan avoid adding rava.
   
2. also, add¼ tsp saffron food colour. alternatively, use orange food colour (combination of red and yellow food colour gives an orange colour.
   
3. mix well making sure its combined well.
   
4. now add 1 cup water and prepare a thick lump-free batter.
   
5. further, add½ cup of more water and mix well.
   
6. prepare a smooth flowing consistency batter.
   
7. fine boondi can be prepared using a small holed vegetable grater.
   
8. with the help of ladle, pour prepared besan batter.
   
9. slowly tap, making sure the drops of besan fall into the hotoil.
   
10. do not overcrowd the boondis and stir.
    
11. once they are almost crisp, take off and drain over the kitchen paper towel.
    
12. boondi can also be prepared using an oil strainer or small holes perforated spoon.
    
13. pour prepared besan batter and slowly tap with the help of ladle, making sure the drops of besan fall into the oil.
    
14. do not overcrowd the boondis andstir.
    
15. once they are almost crisp, take off and drain over the kitchen paper towel.
    
16. prepare small boondiin batches and keep aside.
    

sugar syrup preparation:

1. in a large thick bottomed kadai, take 1 cup of sugar and½ tsp saffron food colour.
   
2. add½ cup of water and dissolve sugar.
   
3. allow itto boil for 4 minutes or until syrup thickens slightly. do not allow sugar syrup to attain string consistency.
   
4. further, add ¼ tsp cardamom powder and ½ tsp lemon juice to sugar syrup. lemon juice prevents sugar syrup from crystallizing.
   

mothichoor laddu recipe:

1. to the hot sugar syrup,add prepared boondi.
   
2. mix well and make sure to coat all the boondi with sugar syrup.
   
3. continue to cook for 2 -3 minutes or until sugar syrupthickens.
   
4. cover and keep aside for 10 minutes.
   
5. after 10 minutes, sugar syrupis absorbed completely by boondi.
   
6. add2 tbsp cashew and 2 tbsp pistachios. mix well.
   
7. you can see the the mixture is dried and all the sugar syrup has absorbed.
   
8. prepare the ladoo taking a small amount of boondi. add milk if required, to make moist laddu.
   
9. finally, motichoorladdo is ready to be served or refrigerate for a week.
   

notes:

• firstly, add a generous amount of food colour to get a rich colour to ladoo.
• also, add milk to boondimixture if the mixture is dry.
• additionally, blendto boondimixture to coarse powderifthe boodiare not fine.
• finally, mootichoorladoo recipe tastes good when prepared moist.