Easy Motichoor Ladoo
Learn to make Easy Motichoor Ladoo recipe with a detailed video tutorial and step by step photos. A failproof, beginner friendly recipe that guarantees soft, decadent, and delicious ladoos perfect for any festival or celebration.
Equipment
- 1 Boondi Ladle any size
- 1 Mixing Bowl
- 2 Kadai/Fry Pans
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Boondi:
- 1 cup Gram Flour/Besan
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- ¼ teaspoon Orange Red Food Color
- ¾ cup Water approximately
For Sugar Syrup:
- 1 cup Sugar
- ¾ cup Water
- ¼ teaspoon Cardamom Powder
- ¼ teaspoon Rose Essence
- ¼ teaspoon Orange Red Food Color
Other Ingredients
- 2 tablespoon Melon Seeds
- 2 tablespoon Slivered Pistachios
- 1 teaspoon Ghee + extra for greasing palms
- Oil for Deep Frying
Instructions
- In a mixing bowl, place a sieve and add 1 cup Gram Flour/Besan and sieve to remove rough particles.
- To this add ¼ teaspoon Salt and ¼ teaspoon Baking Soda. Mix well.
- Add ½ cup water and using a whisk, beat the batter until there are no lumps.
- Add water in small quantities and continue to whisk the batter until its smooth. You may need less than ¾ cup Water. Add ¼ teaspoon Orange Red Food Color.
- Mix well. The batter should be free-flowing but coat the back of the ladle and should make a clean mark when wiped off with a finger.
- In a pan heat Oil for Deep Frying at medium flame. Place the boondi ladle directly over the hot oil about 10-12 cms away from the oil.
- Pour a ladle of batter all over the boondi ladle and make circular motions around as if making dosa. This ensures the boondis to drop into hot oil.
- Without overcrowding oil, make boondis depending on the size of the oil pan and the boondi ladle.
- Cook on medium flame and when the boondi is lightly crisp, remove from oil onto a plate or bowl lined with kitchen tissue. Repeat this with rest of the boondi batter.
- Once at room temperature, add the prepared boondi to a mixer jar.
- Roughly pulse (not grind) 2-3 times until the boondi is coarsely ground. Set aside.
- In a nonstick pan heat 1 cup Sugar with ¾ cup Water. Mix well.
- Cook the syrup on medium flame for 4-5 minutes. Keep checking the syrup for one string consistency. Add ¼ teaspoon Cardamom Powder.
- When you can form a clear string when touching the syrup between thumb and index finger, the syrup is ready. Remove from heat.
- Add ¼ teaspoon Orange Red Food Color and ¼ teaspoon Rose Essence. Mix well.
- Next add the coarsely ground boondi along with 1 teaspoon Ghee.
- Mix well when the mixture is still hot/warm. Cover and rest for 20-30 mins.
- Add 2 tablespoon Melon Seeds, 2 tablespoon Slivered Pistachios. Mix well.
- With palm greased using ghee, make equal sized ladoos from the mixture. It may not look fully set, but in a few hours at room temperature, the ladoos will hold shape.
- Store in airtight container at room temperature for over a week. Serve as sweet or dessert for any festival or celebrations.
Video
Notes
- The batter should be free flowing for the boondis to drop evenly, especially if using size 0 or 1 boondi ladle. However, it is not mandatory to have equal sized boondis for this recipe.
- The sugar syrup should be cooked to a one-string consistency for the boondis to bind and if not, it will be difficult making ladoos.
- Adding a large pinch of baking soda makes the boondi light and fluffy, but anything more that makes the boondi soak up too much oil.
Nutrition
Nutrition Facts
Easy Motichoor Ladoo
Amount per Serving
Calories
112
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
1
mg
0
%
Sodium
49
mg
2
%
Potassium
69
mg
2
%
Carbohydrates
15
g
5
%
Fiber
58
g
242
%
Sugar
11
g
12
%
Protein
2
g
4
%
Vitamin A
6
IU
0
%
Vitamin C
0.1
mg
0
%
Calcium
9
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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