Motichoor ladoo recipe, How to make perfect motichoor ladoo - Raks Kitchen (2024)

Motichoor ladoo / Motichoor laddu is an Indian sweet, different from boondi ladoo, because this made with tiny boondi and slightly different method of preparation as well as ingredients.

In this post, you can learn how to make these tiny boondi with step by step pictures and video.

Motichoor laddu is prepared during festivals like Diwali, Ganesh Chaturthi, Janmashtami.

Check out Ganesh chaturthi recipes and Diwali sweets in my website.

About

'Moti' means pearl and 'choor' means crushed, hence the name. This popular Indian sweet is originated from north India.

It is fried with desi ghee usually and prepared for festivals and celebrations.

The boondi (pearls) are tiny in this ladoo unlike the regular boondi ladoo. This makes it more attractive and special.

Tiny boondi

I always wondered how they manage to get so much tiny boondis. Have searched a lot in blogs, websites but, found nothing which explains the trick of getting it tiny.

In another method, they grind the regular boondi and make motichoor laddu.

Been postponing to try this recipe as I did not want to try that way. I know there should be some technique to make it.

Once I was making plain salt boondi for raita, the batter became watery and I got really tiny boondis. But it was more like a mess, half of it were like sev.

Ladle

This ladle comes with different size of holes. You can ask for it in the shop and buy.

Sadly I forgot to notice the number/ size. It is available in all vessels shop in T Nagar Chennai.

My mom in law got this from Saravana stores. You can also Google and buy in Amazon.

I wanted to make video for my boondi ladoo post this year and also I am a big fan of it, but never get to eat.

Knowonly if I can make myself I can eat it. So, when I went to Chennai this year, asked my MIL to buy and keep the ladle .

She too was sweet, thoughtful, bought & kept for me. Without this ladle I don’t think this recipe is possible.

I remember my mom had two or three varieties of this boondi ladle which we call as Jalli karandi.

One made of brass and other two made of iron. one of them is used to drain from oil. Other one to make it.

When she used to make, my grandma will help or vise versa. I too have helped her when as I grew up. As she makes large quantity, another helping hand is a must to finish it fast.

The technique

Using the ladle, we have to tap it gently over the oil as you see in the steps and video.

Luckily saw few videos in which they show the technique and thankful for the same. But was in doubt if it will turn out good, will it be possible for me and so on.

It looked bit complicated, but somehow I was determined to try. I had plan to grind and do if it doesn’t turn out tiny, but wow, I pulled it off!🤗

I know many of you have been wanting to know how they make motichoor ladoo with tiny boondi, just like me.

Finally the search has come to an end here! 😁 Impress everyone with this ladoo for this Diwali.

No one will first believe that you made it, but make them believe, take a bow!

Top tip

• Make sure to not buy ladle with too large holes.
• The dabba/ box we use for tapping should be heavy so that it stays in place and taller than kadai.
• Quickly act and drain from oil as if it gets crisp, you may not be able to shape it.
• If oil temperature is low, the boondi will stick together (gather) in middle. So make sure it is hot each time.

FAQs

Adding salt, lemon juice in a sweet will affect the taste?

No, actually in contrast it will enhance the taste when added in small amount instead of flat taste of sweet.

Why I am not able to shape the motichoor ladoo, my ladoo does not hold it's shape?

If you let the boondi cook for long time, then it happens. Make sure boondi is soft.

Boondi has not absorbed the syrup

• Boondi is too crisp to absorb
• Syrup is cold, not warm enough
• Syrup is too thick (past the stage)

Why to add milk?

It ensures softness of boondi, prevents from becoming crisp.

Coarse besan or regular fine besan?

Coarse besan works best for ladoos. Because it takes time to get cooked which in turn keep it soft. This ensures you can shape the ladoo, it will hold it's shape.

Recipe card

Stepwise photos

1. Take besan (chickpea flour) in a mixing bowl firstly.

2. Add salt and whisk well or you can sieve too. Add milk, food color and required water to make a thick batter. Refer video for consistency.

2. Heat a broad kadai with enough oil. Keep a heavy, taller (than the kadai using) box/ dabba near the kadai, without touching the flame or the kadai.

Place a kitchen cloth or towel, folded over the container. This is for tapping the ladle over the oil.

3. Once the oil is hot, put flame to low or medium and hold the boondi ladle in slanting way, above the oil, so that the handle rests over the dabba.

Pour batter all over the ladle rather than at one place. Quickly start tapping the handle of the ladle over the dabba, so that the batter gets sprinkled in the oil.

4. Once the bubbles reduces and you could see boondis, remove it from oil using a wire mesh ladle.

Never let it for more time, otherwise it will get crispy and brown and you cannot shape it. Drain in paper towel. Repeat to finish.

Sugar syrup

5. To make sugar syrup, boil sugar and water until one string consistency.

That is, if you swipe the back of the ladle with your fore finger and check between your thumb, a string should form.

6. Switch off the flame, add lemon juice, cardamom and rose essence. It should be atleast warm when you add boondi to it.

7. Add the prepared boondi, mix well and keep it closed for minimum 20 mins or until all the syrup is absorbed by the boondi.

8. Chop finely and fry the pistachios in ghee. Add to the soaked boondi, mix.

9. Grease you hand with ghee. Take palm full of the boondi and make ladoos. Repeat to finsish and arrange motichoor ladoo in serving plate.

I arranged in muffin liners. But can keep as such too! Store in airtight containers. Aren't they gorgeous and pretty? 🙂