Monday 15 September 2014

Motichoor Ladoo

Melt in mouth Motichoor ladoo is a famous Indian dessert. No occasion is complete without them.Motichoor ladoo is made up of very small and fine boondi. Moti means pearl and the laddo look like made of small beautiful pearls.

Boondi is made with a special ladle called perforated ladle or bundi jhar. I could not find that so had to compromise with a normal small perforated ladle.

  • 11/2 bowl chickpea flour/Besan
  • 1 tbsp semolina
  • 1/2 tbsp rice flour
  • Ghee for frying

For syrup:
  • 11/2 bowl sugar
  • 1 1/4 bowl water
  • 1 tbsp milk
  • few saffron strands
  • Few Cashews Almonds and Raisins
  • Cardamom powder
  • Few drops of rose water


In a pan add sugar and water and bring it to boil. As it boils scum will rise to the top. Sieve with a strainer. Boil syrup till it reaches one thread consistency.

In a bowl mix chickpea flour, semolina and rice flour, add water gradually. The batter should be smooth lump free and little thick consistency.

Heat Ghee in a kadhai/ wok.
Pour a tbsp of batter to the perforated ladle, keeping the ladle on the top of the oil.

Let the boondis fall into the oil.cook boondi on high flame till they are soft. We don't want crispy bundi for ladoo. Add boondi to the warm sugar syrup and mix well. Repeat the process for rest of the batter. Every time you pour batter, wash and dry the ladle.

Add few drops of rosewater and cardamom powder and dry fruit to the bundi, transfer to a mixer and pulse for few seconds (I forgot to take picture for this :( )

Take out, grease your palms with ghee and make ladoos.

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