How to make Motichoor ladoo
Motichoor laddu or Motichur laddu is a delicious besan sweet made for Diwali. As the name literally suggests, this is a sweet laddu made of tiny besan boondis or crushed besan pearls.
Difference between Motichoor laddu and Boondi laddu.
Boondi laddu is popular in South India in which the simple gram flour batter is fried as boondis and later made as laddus by mixing with sugar syrup.
The Motichur laddu recipe also uses the same basic method but to mix the batter we use milk instead of water. Also, orange food color is used for bright reddish-orange laddus.
The Motichur Boondis are either crushed manually or made tiny using a special ladle. Yes!! I have seen a unique ladle with tiny slots specially made for Motichoor laddu. But this has come recently in shops and many households may not have this one available.
Without this special ladle also we can make Motichoor laddu. Yes! Just use the same boondi ladle or any perforated/slotted ladle to make boondis and crush them. As simple as that! Who wants the tiny pearl-like shapes exactly like shop one. After all, when it comes to festival day vibes, the taste takes the center stage than fancying.
I used the same boondi ladle which I use for making Boondi laddu and Kara boondi.
For similar delicious Diwali sweets and snacks.
Motichoor laddu is usually made sweeter and richer than other laddus. You can fry the besan pearls in ghee for a richer taste. I prefer oil for my laddus to avoid the saturated feel. The Motichur laddus are smaller in size compared to other laddus.
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Motichoor ladoo | Motichur laddu recipe
Equipment
- Perforated ladle(boondi ladle) -2
- Deep frying pan
- Sauce pan
Ingredients
To make boondis:
- 1 cup Besan flour
- 2 pinches Baking soda
- 1 tsp Orange-red color natural food color
- 4 tbsp Milk
- ½ cup water approx.
To make laddus:
- 1 cup Sugar plus 2tbsp extra
- ½ tsp Cardamom powder
- ½ tsp Lemon juice
- 1 tbsp ghee
- 1 tbsp Cashews
- 2 tsp Dry grapes optional
Instructions
Preparation:
- In a small tadka pan, heat a tbsp of ghee and fry two tbsp of cashews plus raisins.
- Fry until golden color, switch off and set aside.
How to make laddu batter:
- In a mixing bowl, take one cup of besan flour after sieving.
- Add a pinch of baking soda. Baking soda gives a puffy light texture to the boondis.
- Next, add 1/2 tsp of natural red food color. I used a orangish-red color.
- Add two tbsp milk and mix water slowly to make a lump-free batter.
- Water should be added gradually. Add the remaining two tbsp of milk also and make a batter which is slightly thinner than bajji batter.
How to fry boondis:
- Heat oil in another frying pan to deep fry the boondis.
- Hold the boondi ladle and pour the batter, do circular motions. Don't worry about the shape of the boondis as we are going to crush them anyway.
- Do not crowd the oil with more than one large scoop of batter. Decide based on the size of your pan and oil. The boondis should come up instantly and fry with the sizzling sound.
- In a few seconds, the sound will settle down. Do not fry until crisp because we need soft-cooked besan droplets.
- Use another slotted spoon to take out the cooked boondis and store it aside.
- Do the same for the rest of the batter.
How to make motichoor ladoo:
- Take half of the cooked boondis in a blender and do a few pulse runs. We need to just crush the boondis. You can do this with your hand but I prefer to use pulse mode.
- Mix the crushed boondis with the rest of the boondis well. Set aside.
Making sugar syrup for Motichoor laddu:
- In another pan, add one cup and two tbsp of sugar with half a cup of water.
- Let the sugar boil in medium heat. Add half a tsp of cardamom powder.
- When the sugar reaches one string consistency switch off the heat and add a few drops of lemon juice. Lemon juice prevents further crystallization of sugar syrup.
- Next, add the Boondis into the syrup or vice versa.
- Also, add the ghee fried cashews and dry grapes.
- Mix well and let the boondis soak in syrup for a few minutes. Cover the pan and leave it for five minutes.
- In five minutes the boondis will absorb the sugar and become softer.
- When the mixture is still warm grease your palm and make small lime size motichoor ladoos. If you feel the mixture is completely cooked down, you can warm it up a little bit for a few seconds.
Video
Notes
1) If you don't want to make regular sized boondis and crush them, you can use the special Motichur laddu ladle. This gives small tiny pearl boondis which you can use without crushing.
2)Never cook boondis until they become crispy in oil or ghee for laddus. We need only soft-cooked boondis.
Nutrition
Preparation:
- In a small tadka pan, heat a tbsp of ghee and fry two tbsp of cashews plus raisins.
- Fry until golden color, switch off and set aside.
How to make laddu batter:
- In a mixing bowl, take one cup of besan flour after sieving.
- Add a pinch of baking soda. Baking soda gives a puffy light texture to the boondis.
- Next, add 1/2 tsp of natural red food color. I used an orangish-red color.
- Add two tbsp milk and mix water slowly to make a lump-free batter.
- Water should be added gradually. Add the remaining two tbsp of milk also and make a batter that is slightly thinner than bajji batter.
How to fry boondis:
- Heat oil in another frying pan to deep fry the boondis. Keep two ladles readily available. One to pour the batter through and another to collect the fried boondis.
- Hold the boondi ladle and pour the batter, do circular motions. Don’t worry about the shape of the boondis as we are going to crush them anyway.
- Do not crowd the oil with more than one large scoop of batter. Decide based on the size of your pan and oil. The boondis should come up instantly and fry with the sizzling sound.
- In a few seconds, the sound will settle down. Do not fry until crisp because we need soft-cooked besan droplets.
- Use another slotted spoon to take out the cooked boondis and store it aside. Do the same for the rest of the batter.
How to make motichoor ladoo:
- Take half of the cooked boondis in a blender and do a few pulse-runs. We need to just crush the boondis. You can do this with your hand but I prefer to use pulse mode.
- Mix the crushed boondis with the rest of the boondis well. Set aside.
Making sugar syrup for Motichoor laddu:
- In another pan, add one cup and two tbsp of sugar with half a cup of water.
- Let the sugar boil in medium heat. Add half a tsp of cardamom powder.
- When the sugar reaches one string consistency switch off the heat and add a few drops of lemon juice. Lemon juice prevents further crystallization of sugar syrup.
- Next, add the Boondis into the syrup or vice versa.
- Also, add the ghee fried cashews and dry grapes.
- Mix well and let the boondis soak in syrup for a few minutes. Cover the pan and leave it for five minutes.
- In five minutes the boondis will absorb the sugar and become softer.
- When the mixture is still warm grease your palm and make small lime size motichoor ladoos. If you feel the mixture is completely cooked down, you can warm it up a little bit for a few seconds.
Tips:
1) If you don’t want to make regular sized boondis and crush them, you can use the special Motichur laddu ladle. This gives small tiny pearl boondis which you can use without crushing.
2)Never cook boondis until they become crispy in oil or ghee for laddus. We need only soft-cooked boondis.
