Motichoor Ladoo is an immensely popular Indian sweet dish, often served during weddings and festivals. Made with gram flour or besan, sugar, water, and in this case, some saffron. This Indian sweet dish is vegan and completely gluten-free but may have some chopped seeds and nuts.
For this motichoor ladoo recipe, all you need is a handful of ingredients, a special perforated ladle called as motichoor ladoo jhara which has very tiny perforations and a little bit of time on your hand.
How to make homemade sweets like a pro!
While I was researching ways to make motichoor ladoo, the first and foremost task on my hand was to overcome the fear of trying it!
In all my previous Indian sweets recipe, I have mentioned this time and again that mithai making is all about precision. A perfectly measured quantity of best quality ingredients will give you the most delicious results.
I am not ashamed to say that I have had several disasters before I started getting my Indian sweets recipes right. In most cases, I would find the recipes available online grossly insufficient for a beginner like me.
Hence, I upped my game of researching. Before I try making any Indian sweet dish, I go through several recipes. I ask around in my family to see if anybody has made it themselves. If they have, then I try to get the exact recipe measurement from them.
Most of the times that doesn’t happen because these ladies are so expert that they eyeball the measurement. They hardly use the cups measurement as we do!
Here, you will find that most of the sweets are made in small batches. This is perfect for a small family like mine where I prefer making it fresh and having it in the next couple of days.
Also, I think doubling the recipe is easier than trying to cut down the ingredients in halves or quarters. It keeps the calculations straight and easy.
What is a motichoor ladoo?
A motichoor ladoo or motichoor ke ladoo is made using small boondi or gram flour fried balls, cooked in sugar syrup. As they soak up the syrup, they are gathered, pressed and packed into a round ball.
The main difference between motichoor laddu and boondi ladoo is int he size of the boondi used to make the ladoos. Unlike the boondi ladoos, here the size is much smaller.
In this recipe for motichoor ladoo, we have used saffron to flavour the sugar syrup which will in turn flavour the ladoos. It will also give a gorgeous colour to our ladoos.
I usually avoid using food colours, but if you want your ladoos to look exactly like the store-bought ones, you can use a smidge of food grade orange gel colour.
Here’s a quick list of some of the most popular & easy Indian sweets recipes from my blog
If you are thinking about what are the good sweets to make at home for Diwali or any other Indian festival, here’s a quick list of some of the most popular yet easy sweets at home to try:
- Pranhara or Paneer Ladoo
- Kesar Peda
- Instant Gulab Jamun
- Instant Kalakand
- Sweet Boondi
- Rasbhari
- Khaja or Chiroti
- Chanar Jilipi or Paneer Jalebi
How to make Motichoor Ladoo – Ingredients list
- Gram Flour or Besan
- Water
- Baking Soda
- Sugar
- Saffron strands
Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @speakingaloud_hashdiaries or Facebook @hashdiaries and I will share it further.
Motichoor Ladoo is an immensely popular Indian sweet dish, often served during weddings and festivals. Made with gram flour or besan, sugar, water, and in this case, some saffron. This Indian sweet dish is vegan and completely gluten-free but may have some chopped seeds and nuts.
- ½ cup Gram Flour Besan
- ½ cup Water For Boondis
- ½ cup Sugar
- ¼ cup Water for Sugar Syrup
- 7-8 Saffron strands
- Baking Soda a pinch
- Ghee or Refined Sunflower Oil to fry
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Prepare the sugar syrup by combining the sugar and the water. Let this boil till you get one-string consistency. It means when you take some syrup and pinch it between index finger and thumb, it should make a thread as you pull the fingers apart.
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Drop the saffron in the syrup and mix.
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Combine the gram flour or besan, water and baking soda to make a lump-free free flowing batter. Let it sit for a couple of minutes.
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Meanwhile, heat ghee or oil in a frying pan. As it warms up, take the perforated ladle and hold it over the oil, maybe just 2 inches up. Take a tablespoon full of batter and drop it over the ladle, now simply move it over the oil so that the batter falls through the perforations.
Do not use the back of the spoon to push through the batter or it will cause bigger droplets to fall.
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Fry the boondis for a couple of minutes till they puff up and become crisp.
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Take them out of the oil using another perforated ladle or jhara or spider ladle and drop them in the hot sugar syrup.
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Repeat till you finish up the batter. Keep turning over the boondis in the syrup so that they soak up uniformly.
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Once the entire syrup has been soaked up and the boondis have puffed up, gather some in your palm and press it together. Now, form a ball and keep it aside. Make ladoos in a similar fashion with the rest of it.
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Serve.
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