Motichur Ladoo

When it comes to traditional Indian sweets, Motichur Ladoo holds a special place. These melt-in-your-mouth delights, made from gram flour pearls, ghee, and sugar syrup, are a favorite across households, festivals, and celebrations. The name Motichur translates to “crumbs of pearls,” perfectly describing the texture of these tiny, round balls of sweetness.

Perfect for religious offerings, weddings, or just satisfying your sweet tooth, this recipe showcases the richness and cultural significance of Indian desserts. With its striking orange hue and heavenly aroma, Motichur Ladoo appeals to the senses and the soul.

The beauty of this recipe lies in its simplicity and adaptability. Using easily accessible ingredients and straightforward techniques, you can create a professional-quality dessert in your own kitchen. Whether you’re a seasoned cook or a beginner in Indian cuisine, this guide will help you master the art of making Motichur Ladoo.

• Preparation: 20 minutes
• Cooking: 30 minutes
• Cooling and Shaping: 40 minutes
• Total Time: ~1.5 hours

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For the Boondi (Gram Flour Pearls):

• Gram Flour (Besan) – 2 cups (~240g)
  • Calories: ~876 calories
• Water – 1.5 cups (~360ml)
  • Calories: 0 calories
• Orange Food Color – A pinch (optional)
  • Calories: 0 calories
• Ghee (Clarified Butter) – For frying (~1 cup)
  • Calories: ~1,840 calories

To make the Sugar Syrup:

• Granulated Sugar – 1.5 cups (~300g)
  • Calories: ~1,200 calories
• Water – 3/4 cup (~180ml)
  • Calories: 0 calories
• Cardamom Powder – 1 teaspoon
  • Calories: ~6 calories
• Saffron Strands – A few (optional)
  • Calories: 0 calories

For Garnishing:

• Slivered Almonds and Pistachios – 2 tablespoons (~30g)
  • Calories: ~180 calories

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1: Prepare the Boondi Batter

1. Mix Ingredients: Combine the gram flour, water, and food color in a mixing bowl. Whisk until smooth and free of lumps, forming a flowing consistency.
2. Heat Ghee: Heat ghee in a deep pan over medium heat. Ensure the oil is hot but not smoking.

2: Fry the Boondi

1. Make Boondi: Using a perforated ladle, pour the batter into the hot ghee, allowing tiny droplets to fall through the holes. Fry until they are just cooked but not crispy. Remove with a slotted spoon and drain excess ghee.
2. Cool the Boondi: Spread the fried boondi on a paper towel-lined plate to cool completely.

3: Prepare the Sugar Syrup

1. Dissolve Sugar: In a saucepan, combine sugar and water. Heat over medium flame, stirring until the sugar dissolves.
2. Simmer: Allow the syrup to simmer until it reaches a one-string consistency (a drop between your fingers should form a single thread).
3. Add Flavor: Stir in cardamom powder and saffron strands for aroma and color.

4: Combine the Boondi and Syrup

1. Mix Together: Add the cooled boondi to the sugar syrup while it’s still warm. Mix well, ensuring the boondi is evenly coated with syrup.
2. Rest: Cover the mixture and let it rest for 15 minutes so the boondi absorbs the syrup.

5: Shape the Ladoo

1. Grease Your Hands: Apply a small amount of ghee to your palms to prevent sticking.
2. Form Ladoos: Take a small portion of the boondi mixture and press it gently into a round ball. Repeat for the remaining mixture.
3. Garnish: Press slivered almonds and pistachios onto each ladoo for a decorative finish.

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• Gram Flour: ~876 calories
• Ghee: ~1,840 calories
• Granulated Sugar: ~1,200 calories
• Cardamom Powder and Saffron: ~6 calories
• Almonds and Pistachios: ~180 calories
• Total Calories: ~4,102 calories (serves 15, ~274 calories per ladoo)

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Perfect Texture:

The soft boondi absorbs just the right amount of sugar syrup, creating moist, flavorful ladoos that hold their shape beautifully.

Rich Flavor:

The aromatic spices, saffron, and ghee bring a luxurious depth of flavor to this classic sweet.

Customizable:

You can adjust the sweetness or add a touch of rose water for a floral note.

Traditional Yet Simple:

This recipe honors the authenticity of Indian sweets while keeping the process beginner-friendly.

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FAQs

1. Can I use oil instead of ghee?
   Yes, but ghee gives a richer flavor that is traditional for ladoos.
2. How can I store Motichur Ladoo?
   Store them in an airtight container at room temperature for up to a week.
3. What if I don’t have a perforated ladle?
   You can use a fine colander or sieve as an alternative.
4. Can I make the recipe sugar-free?
   Yes, by using artificial sweeteners or jaggery, but the texture may vary slightly.
5. What should I do if my ladoos are too dry?
   Add a tablespoon of warm ghee or syrup to the mixture and try shaping them again.
6. Can I add nuts or dried fruits inside?
   Absolutely! Chopped cashews, raisins, or cranberries can be mixed into the boondi for added flavor.