motichoor ladoo (motichur Laddu) recipe with tips and video

motichoor ladoo/motichur laddu recipe with step by step photos –usually ladoo recipes are quick, delicious.this is easy ladoo recipe for festivals like ganesh chaturthi, diwali, navratri and varalakshmi vratham.Made this delicious and classic Indian sweet long back and wanted to post the recipe along with the videos and tips.

motichoor ladoo sweet is also known as Motichoor ke Ladoos or Motichur Laddu. boondi made out of
besan flour,batter is poured through a ladle or sieve with perforations.These give rise to round shaped droplets, called as boondi (derived from the word ‘boond’ in hindi which means water droplets).fried in ghee, then simmered in sugar syrup and formed into laddu.

I wanted to post recipe motichoor laddu atleast before Diwali 2015. Last year i could able to post any special recipes for Diwali because of my new entry of my little one and hopefully i could do some this year.

Making motichoor ladoo is not a big task but you should know some tricks and tips. Don’t worry do follow this
recipe,i have revealed some secrets as well 😛

difference between boondi ladoo and motichoor ladoo is that both the ladoos are made from gram flour or besan flour but for motichoor we use milk instead of water to make the thin batter and also it is fried in ghee. The boondi laddu the size of the boondi is large and in moti choor it is very tiny.

Tips and Secrets to make Perfect Laddu:

1. Sieve the besan flour before use and also get the course variety of besan flour.
2.Make the thin batter not so thick.
3. don’t fry the laddo for long just take it out once they fried.If they fried for long it will become crispy and will not
suck the sugar syrup and also making ball is difficult.
4.sugar syrup consistency is very important it should form the single thread.
5. Always drop the fired boondi on hot syrup.
6. Squeeze out the sugar syrup and then grind it.If you using tiny hole ladle then no issues or else grind the soaked
boondi and then make ball shape,while grinding give just a pulse not too smooth.
7. to get the perfect round shape i just rolled it in ladle (kuzhambu karandi) and then gave a rotate in the middle
of the hand.

If you are looking for more ladoo recipes check Boondi ladoo, rava ladoo, besan ladoo.

motichoor ladoo or motichur laddu recipe video:

lets see step by step motichoor ladoo or motichur laddu recipe:

Sieve the besan flour and then add it into a mixing bowl ,add a pinch of orange colour. Add milk or water and mix well without lumps. The amount of water or milk depends on the the quality of the flour which you are using so adjust according to it. The mix should not be too thick or too thin.

Lets see how to make the boondi :

Heat oil or ghee in a kadai and the slowly drop the batter over the ladle. fry the round droplets(don’t fry it for long time or crispy)and then take it out in a plate. Repeat this for the remaining batter.

Make the sugar syrup, once it reaches the string consistency, drop the fried boondi in the syrup and let it soak for a while.

Lets see how to shape ladoo:

Now the soaked boondi is ready. Transfer it to the mixie jar,you can do this by 2 batch also. just give a pulse is enough no need grind it into a smooth paste and then transfer it to a plate.

Now apply some oil or ghee on your palms and shape  it into a lemon sized ball and arrange it. Once it become cool you can serve it.

you can garnish the motichoor ladoos with melon seeds/magaz or raisins. If you want to keep it for long then refrigerate.

4.0 from 1 reviews

motichoor ladoo (motichur Laddu) recipe with tips and video

 

Save Print

Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

motichoor ladoo sweet is also known as Motichoor ke Ladoos or Motichur Laddu.boondi made out of besan/chickpea flour batter fried in ghee, then simmered in sugar syrup and formed into laddu.

Author: Premalatha Aravindhan

Recipe type: Sweets

Cuisine: North Indian

Serves: 8

Ingredients

• 1 cup besan flour
• a pinch orange colour or saffron
• ¼ cup milk (adjust according to ur flour quality)
• Oil or ghee for frying
• 1 cup sugar
• ⅓ cup water
• 2 drops rose water
• 2 pinch ellachi powder
• nuts of ur choice

Instructions

1. Sieve the besan flour and add it into a mixing bowl .add a pinch orange colour. Add the milk or water and mix well without lumps. The amount of water or milk depends on the the quality of the flour which you are using so adjust according to it. The mix should not be too thick or too thin.
2. Heat oil or ghee in a kadai and the slowly drop the batter over the ladle. fry the round droplets and then take out in a plate. Repeat this for the remaining batter.
3. Make the sugar syrup, once it reaches the one string consistency then drop the fried boondi and let it soak for a while.
4. Now the boondi is ready. Transfer it to the mixie jar,you can do this by 2 batch also. just give a pulse is enough no need grind it into a smooth paste and then transfer it to a plate.
5. Now apply some oil or ghee on your palms and shape it into a lemon sized ball and arrange it. Once it become cool you can serve it.
6. you can garnish the motichoor ladoos with melon

Notes

1. Sieve the besan flour before use and also get the course variety of besan flour.
2.Make the thin batter not so thick.
3. don't fry the laddo for long just take it out once they fried.If they fried for long it will become crispy and will not suck the sugar syrup and also making ball is difficult.
4.sugar syrup consistancy is very important it should form the single thread.
5. Always drop the fired boondi on hot syrup.
6. Sqeeaze out the sugar syrup and then grind it.If you using tiny hole ladle then no issues or else grind the soaked boondi and then make ball shape,while grinding give just a pulse not too smooth.
7. to get the perfect round shape i just rolled it in ladle(kuzhambu karandi) and then gave a rotate in the middle of the hand.

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