Recipe
Motichoor Laddu
Prachi Palwe · 11/3/22
Motichoor Ladoo is one of the most popular Indian sweets loved across the country. It is often given on good occasions like Marriage functions, Raksha Bandhan, Deepavali, etc. These golden, melt-in-your-mouth treats hold a special place in every celebration and festive gathering.
My husband is from Gwalior, and Motichoor Laddu is a staple sweet in his family. Growing up watching his mother make them, he always wanted me to learn the recipe. After many attempts and perfecting the technique, I'm happy to share this beloved recipe with you.
Ingredients
- Gram Flour — 1½ cups
- Water — as required
- Ghee — for frying
- Sugar — 1 cup
- Water — ¾ cup
- Food coloring — orange and yellow
- Saffron — 4-6 strings
- Cardamom Powder — ½ tsp
- Kewda water — 1 tsp
- Glucose Syrup (optional) — 2 tbsp or Ghee
Instructions
- Prepare the batter: In a bowl, add gram flour and gradually add water to make a smooth, flowing batter. Add orange and yellow food coloring and mix well.
- Fry the boondi: Heat ghee in a deep pan. Hold a perforated ladle over the pan and pour the batter over it, letting small droplets fall into the hot ghee. Fry until cooked but not crispy. Drain and set aside.
- Make the sugar syrup: In a separate pan, combine sugar and ¾ cup water. Cook until you get a one-string consistency syrup. Add saffron, cardamom powder, and kewda water.
- Combine: Add the warm boondi to the sugar syrup and mix gently. Add glucose syrup or a tablespoon of warm ghee to help bind. Let the mixture rest for 10-15 minutes.
- Shape the laddus: Grease your palms with ghee and take small portions of the mixture. Shape them into round balls by pressing gently.