Motichoor Ladoo

Motichoor ladoo is a popular sweet mainly prepared for festivals and occasions to share with family and friends, and is made with fine and saffron colored pearls. These laddos are traditionally made with boondi jhara or special custom made ladle, but can also be made with easily available spoons/ladles and can be customized later as per the recipe. 

Now, let me share a few tips and suggestions to make perfect and moist motichoor ladoo. First, if you have a boondi jhara then I would recommend to use that as it is hassle free and also the result is much better. Second, you can deep fry the boondi pearls either in ghee or oil or a combination of ghee+oil. However, the taste of the ladoo comes good when prepared with ghee. Third, you can add some amount of milk to the boondi mixture, if you feel the mixture is dry and you're unable to bind the ladoos. Finally, if the size of your boondi is large then you can coarsely grind the boondis to reduce the size of the boondis. 

Servings:- 8 ladoo

Course:- Sweet

Cuisine:- North Indian


For boondi:

1 cup gram flour/besan

1 tbsp rava

1/8 tsp saffron food color

0.8 cup water

Ghee for frying

For sugar syrup:

1/2 cup sugar

1/4 tsp saffron food color

1/4 cup water

1/8 tsp cardamom powder

1/8 tsp lemon juice

1 tbsp cashew, chopped

1 tbsp pistachios, chopped


Boondi preparation:

1. Firstly, in a large bowl, take besan, rava and saffron food color. You can also use orange food color. Mix them well making sure that everything is well combined. 

2. Next, add water in parts and prepare a lump-free, smooth flowing consistency batter. Make sure the batter does not contain any lumps. 

3. Now, boondi can be made either using a vegetable grater or an oil strainer. I have used vegetable grater. 

4. Now, with the help of a ladle, pour the prepared besan batter. Slowly tap the grater, making sure that all the drops of the batter fall into the hot ghee. Do not overcrowd the kadai. 

5. Once the boondis turn crisp, take them off and drain them over a kitchen paper towel. Prepare the boondi in batches and keep aside. 

Sugar syrup preparation:

1. Firstly, in a thick bottomed kadai, take sugar and saffron food color. Further add water and dissolve the sugar. 

2. Boil the sugar syrup for 4-5 mins or until the syrup thickens slightly. Make sure that the sugar syrup does not attain a string consistency. 

3. Next add cardamom powder and lemon juice to the syrup. Lemon juice prevents the sugar from crystallizing. 

To make motichoor ladoo:

1. Now, to the hot sugar syrup, add the prepared boondi. Mix them well making sure that all the boondi are coated well with the sugar syrup. 

2. Cook them for 2-3 mins. Cover and keep aside for 4-5 mins. You can see that the boondi has absorbed the sugar syrup. 

3. Further add the chopped cashews and pistachios and mix them well. Next, prepare the ladoo by taking a small amount of the boondi. You can add milk if required to make moist ladoo. 

4. Finally, motichoor ladoo is ready to be served. Alternatively, you can also store them for a week in room temperature.