Delicious Motichur Laddu Recipe: Motichoor laddu is a classic Indian sweet made with gram flour, sugar, and a touch of spice. These soft, melt-in-your-mouth laddus are made by frying tiny balls of gram flour batter (boondi), which are then soaked in sugar syrup, mixed with nuts or seeds, and shaped into round, beautiful sweets. Popular in North India, motichoor laddu is a favorite during festivals and celebrations. Here’s a detailed guide on how to make this delicious sweet from scratch!
What is Laddu?
Laddu (or ladoo) is a popular Indian sweet known for its round shape and rich flavor. It’s typically made with flour (like gram flour or wheat flour), sugar, and ghee, and often includes spices, nuts, or other flavorings. There are numerous varieties of laddus across Indian cuisine, each with unique ingredients and flavors. From Diwali to weddings and religious ceremonies, ladoos are an essential part of Indian celebrations and are often made as offerings to deities in temples. Delicious Motichur Laddu Recipe
About Motichur Laddu
The term “motichoor” comes from two Hindi words: “moti,” meaning pearl, and “choor,” meaning to crush or crumble. These tiny, crumbled boondi balls look like little pearls, giving the sweet its name. Motichoor laddu is known for its soft, delicate texture that falls apart easily, making each bite a delight. Unlike boondi laddu, which has larger boondi, motichoor laddu is made with very fine boondi.
The main ingredient here is gram flour (besan), which is mixed into a smooth batter, fried, and coated in sugar syrup. Traditionally, artificial colors are used to make the boondi vibrant, but here we use saffron for a natural hue. You’ll need a few simple tools, all typically found in an Indian kitchen, to make this homemade motichoor laddu. Motichur Laddu Recipe
Ingredients: Motichur Laddu Recipe
For the Sugar Syrup
- 1 cup sugar
- ½ cup water
- A pinch of saffron powder or crushed saffron (kesar)
For the Boondi
- 1 cup gram flour (besan)
- A pinch of saffron powder or crushed saffron
- ¾ cup water
- 2–3 black cardamom seeds (seeds only)
- ½ tbsp magaz (melon seeds)
- Oil for deep frying
- A bit of oil or ghee for shaping the laddus
Step-by-Step Guide to Making Motichur Laddu Recipe
- Make the Sugar Syrup
- Combine sugar, saffron, and water in a pan over medium heat. Simmer until the syrup reaches a one-thread consistency. Keep the syrup warm until you’re ready to add the boondi.
- Prepare the Batter
- In a bowl, mix gram flour, saffron, and water to make a smooth, flowing batter. The consistency should be just right—not too thick or too thin.
- Fry the Boondi
- Heat oil in a kadai or deep pan over medium heat. Hold a perforated spoon over the hot oil, and pour a small amount of batter onto it, pressing gently so small droplets fall into the oil. Fry the boondi until they are golden but still soft.
- Remove the boondi and drain on a paper towel. Add immediately to the warm sugar syrup to absorb the sweetness.
- Pulse the Boondi Mixture
- Transfer the syrup-coated boondi to a blender. Add a tablespoon of hot water, then pulse a few times until the boondi is slightly crushed. Don’t over-pulse, as you still want a bit of texture for shaping. Motichur Laddu Recipe
- Shape the Laddus
- Add melon seeds and cardamom seeds to the boondi mixture, stirring well. Apply a bit of oil or ghee to your palms and shape the mixture into round laddus while it’s still warm. Garnish with extra seeds or nuts, if desired.
Pro Tips for Making the Perfect Motichur Laddu Recipe
- Ensure the sugar syrup reaches a one-thread consistency and stays warm for the boondi to soak up properly.
- Avoid over-frying the boondi. They should be golden and soft, not crispy.
- Don’t over-blend the boondi mixture; you want a texture that’s easy to shape.
- The laddus hold their shape best when shaped while warm.
FAQs about Motichur Laddu Recipe
What’s the difference between motichoor laddu and boondi laddu?
Motichoor laddu is made with finer, smaller boondi, while boondi laddu uses slightly larger, coarser boondi. The texture and taste are slightly different, with motichoor laddu being softer.
Can I make motichoor laddu without saffron?
Yes, you can make the recipe without saffron, though it adds a natural color and a subtle flavor. You can substitute with a pinch of turmeric for color if needed.
Why do my boondi turn out flat instead of round?
This may happen if the batter is too thin or if it falls from too high above the oil. Aim for a thicker batter and hold the perforated spoon close to the oil.
How long can I store motichoor laddu?
Stored in an airtight container in a cool place, motichoor laddu will stay fresh for up to a week. For longer storage, keep them refrigerated.
Can I make motichoor laddu without a perforated ladle?
A perforated ladle works best, but if you don’t have one, you could try improvising with a colander with small holes, though the results may vary.