Motichoor Laddu
Motichoor Laddu is a beloved Indian sweet, famous for its delicate texture and rich flavor. Made with finely ground chickpea flour and soaked in sugary syrup, this traditional dessert is perfect for any celebration. Whether it’s a wedding, festival, or family gathering, Motichoor Laddu adds a touch of sweetness to every occasion.
Motichoor Laddu Ingredients
- 2 1/2 Gram flour
- 2 tablespoon Desi ghee
- 2 cup ghee for fry
- 1 1/2 green Cardamom
- 1/2 tsp edible orange color
- 3 cup sugar
- 2 cup water
- Saffron
- Nuts
- Rose Water/ Kewra
- Melon Seeds
Motichoor Laddu Method
Prep Time: 15-20 minutes | Cook Time: 20-25 minutes per batch
Preparing the Batter
- To begin with, add besan and food color (I used orange food color) to a large bowl.
- Next, add Desi ghee and mix thoroughly.
- Start gradually adding water, in stages.
- First, add around 1/2 cup (120 ml) of water to form a thick batter, ensuring there are no lumps. Then, add 3 tablespoons (45 ml) of water and mix well. Allow the batter to sit for 15 minutes.
- Afterward, add the remaining 3 tablespoons (45 ml) of water and mix. In total, I used 120 ml + 45 ml + 45 ml = 210 ml of water.
- The batter should have a very thin, flowing consistency with no lumps.
Frying the Boondi
- Heat ghee in a kadai on medium-high heat.
- Hold the jhara 3-4 inches above the oil. I use a canister and place the jhara on top to give it support.
- Fill a ladle with the batter.
- Once the ghee is hot, start pouring the batter through the jhara.
- Let the tiny boondi cook in hot ghee for 30 to 40 seconds. The color should not change.
- Remove the fried boondi into a large sieve. Repeat until all the tiny boondi are fried and the batter is used up. Remember to wipe the jhara with a wet cloth between batches to prevent clumping. Set the fried boondi aside.
Making the Syrup
- To make the syrup, add sugar and water to a large kadai.
- Add cardamom powder, kewra water (or rose water).
- Also, add lemon juice and food color, if using.
- Let the sugar dissolve and the mixture come to a boil.
- As soon as the mixture comes to a boil, turn off the heat and add the fried boondi. Stir, then turn on the heat again, setting it to the lowest.
- Cook on the lowest heat for around 3 minutes, stirring continuously. The boondi should not dry out, and the excess sugar syrup should reduce. Do not overcook as it will cause the boondi to dry out and become hard inside.
Forming the Ladoos
- Remove the boondi mixture onto a plate and let it cool completely. You can add melon seeds now if desired.
- Once cooled, take a small portion of the boondi mixture and roll between your palms to form motichoor ladoos. Repeat with the remaining mixture.
Enjoy these Motichoor Ladoos as a special treat!
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Desi Ghee is a traditional clarified butter made from cow's milk. It is a staple in Indian cooking and offers rich flavor and numerous health benefits. Unlike regular butter, it is prepared through a slow process that removes the milk solids and water, leaving behind pure butterfat.
Desi Ghee is rich in essential fatty acids and vitamins A, D, E, and K. Moreover, it is known for supporting digestive health, improving skin quality, and providing a natural energy boost. Additionally, desi ghee is lactose-free, making it suitable for individuals with lactose intolerance.
Absolutely! Desi Ghee is perfect for high-heat cooking methods like frying, sautéing, and baking. It has a high smoke point, making it ideal for a variety of dishes, from Indian curries to Western recipes.
Our Desi Ghee is made from the highest quality cow's milk, sourced from healthy, grass-fed cows. It is carefully prepared through a time-honored process, ensuring that every batch retains its rich, authentic taste and nutritional value.
Yes, we take pride in offering 100% Pure Desi Ghee, made without any preservatives, additives, or artificial flavors. Our ghee is produced using traditional methods, ensuring the purity and natural goodness of every jar.
To maintain its freshness and quality, store Desi Ghee in an airtight container, away from direct sunlight. It can be kept at room temperature, or you can refrigerate it for longer shelf life.