Motichoor Ladoo is a famous Indian sweet and is widely available. This is a gram flour-based fried sweet delicacy from India popular worldwide.
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- Debjani's Note
- Motichur Ladoo scene in Kolkata!
- Making Motichur Laddu at home! Is the process complicated?
- Motichoor Laddu and its types!
- Here's how I make Motichoor Ladoo at Debjanir Rannaghar!
- Recipe Card
- Diwali special recipes from Debjani Rannaghar!
- Have you tried the Motichoor Ladoo recipe from Debjanir Rannaghar!
- Here's the Motichur Laddu Recipe Pin for your Pinterest Board!
Debjani's Note
After battling with chickenpox for more than 15 days I have no plan to make any special dish on Diwali this year. However, my plan changed when Pasta told me the day before "Momma let's make Motichoor Ladoo together again!"
Her request was enough to boost me. After all, making ladoo means spending extra time with my munchkin! What else do I need to make my Diwali special? I made the Ladoo though was not able to click better quality pictures however, I decided to come up with this post!
Pasta loves to cook (at least the least that I allow her to do! She loves doing the cookie dough or cake batter and also loves shaping ladoos. It was her request that gave me the idea for the Diwali sweet for 2019. Else why do I at all need to make Motichur Ladoo at home especially when this particular Indian sweet is available all through the world where there is an Indian? Well, even then I make Motichur Laddu at home, in fact, quite often. Though I make the Laddus in small quantities without compromising the quality of the sweet.
Motichur Ladoo scene in Kolkata!
The scene is no different. In this cosmopolitan city, we have grown up eating Motichoor Laddu as much as we have eaten Bengali Dorbesh Misthi. You may find the Motichoor Ladoo in various quality. While talking about the quality, here I am specifically talking about the base of the Ladoo, whether ghee or oil or a mixture of both. We have it all and during Diwali, we receive a lot as well. However, while making at home I, in general, follow a proportion that makes the Laddu way more flavorful.
Making Motichur Laddu at home! Is the process complicated?
Well, the process is complicated, however, fun enough to try. This is the reason I love to make it home. Moreover, Pasta loves making the Ladoo with me. I mostly make the Motichoor and assign Pasta to make the Ladoos. She adorably finishes her duty every year. Talking about the process, if you follow the steps properly, you will for sure enjoy making the Ladoo.
Motichoor Laddu and its types!
You may find a few variations of Motichoor Ladoo in the market. Some people make the ladoo with rough yet small Motichoor while some people make the Laddu with smaller almost tiny pearl-like motichoor. The homemade version mostly is prepared with bigger-sized boondi pearls. While Boondi Laddo consists of pearls of a different color (orange in greater proportion along with green and red) however, Motichur Laddu is prepared with either yellow or orange motichoor. The word Motichoor stands for broken pearls.
Here's how I make Motichoor Ladoo at Debjanir Rannaghar!
Recipe Card
Motichur Ladoo | Motichur Laddu | Motichoor Laddu
Motichoor Ladoo is a famous Indian sweet and is available widely. This is a gram flour based fried delicacy.
Ingredients
To make Motichoor Boondi:
- 200 g Besan/ gram flour
- 3 drops Yellow food color
- 2 drop Red Food Color
- 2 drops Green Food Color
- 25 strands Saffron: a pinch
- ⅙ Tsp. Salt 1 pinch
- Refined Oil for deep frying I used 500ml
- 3 Tbsp. Ghee
- 2 Tbsp. Milk Optional
- ¾ cup Water: for making the batter
To make the Rosh/ Sheera/ Chachni/ Sugar Syrup:
- 150 g Sugar: ¾ Cups
- 20 strands saffron 1 pinch
- ½ Tsp. Lemon Juice
- ¼ cup Water for making the syrup
Other:
- 1 Tbsp. Melon seeds/ Magaj dana
- 20 Pistachios
- 1 Tbsp. Black cardamom seeds
Instructions
- To make Motichoor Ladoo, you have to keep the *sugar syrup* handy while you are frying the boondi.
- Chop the pistachios. Half will go within the ladoo and half will be used in garnishing.
To make the Sugar Syrup:
- Take sugar in a pan along with water and lemon juice.
- Add crushed saffron to it.
- Heat it on medium flame and cook till the sugar melts.
- The syrup should have one string consistency.
- Once it reaches the desired thickness switch the flame off.
To make the Boondi:
- Take besan in a bowl and add salt to it.
- Add water to this and make a semi-liquid batter. It should not be excessively runny or thick.
- Now add milk to this mixture.
- Divide the mixture into two part: ¾ and ¼.
- Add Yellow and Red color to the ¾ part and Green color to the ¼ part of the batter.
- Heat oil along with 2 tbsp. of Ghee in a pan.
- Keep a tray with tissue paper handy.
- Heat the oil and once heated keep the flame medium.
- Take a perforated pladle/ jhara and place it on the top of the pan as shown in the picture.
- Take a paddle full of batter and pour it over the jhara, and use the backside of the laddle keeps pouring the batter through the perforated laddle to the oil ghee mixture.
- Fry the boondi till those turn crisp. It will take around 40-50 seconds per batch.
Assembling the ladoo:
- Keep the syrup hot while frying the boondi.
- It is better to keep the flame on the lower side.
- If crystallizes, hearing will de-crystelize the syrup again.
- Add little water if the syrup thickens.
- Once the boondis are fried, add those directly to the syrup and mix properly.
- Batch by batch add all the fried boondi to the syrup.
- Once mixed properly, take this mixture through a good processor or mixer grinder for 30 seconds.
- This step will help in breaking the boondi. Do not over-mix though.
- Take the mixture in a plate.
- Add black cardamom seeds, melon seed and half of the chopped pistachios and mix.
- While the mixture is hot yet to be handled by hand, apply ghee to your palm and make balls out of this mixture.
- Top each ball with a piece of sliced pistachio.
Notes
- Ghee is used during frying the boondi to make it more flavorful.
- Salt is added to make the boondi crisp.
- Milk makes the Ladoo more flavorful and also gives the body to the Motichoor.
Nutrition
Diwali special recipes from Debjani Rannaghar!
- Chanar Jilapi (also known as Bengali Chanar Jilipi or Chana Jalebi or Paneer Jalebi)
- Kesar Peda (also known as Indian saffron peda)
- Kancha Golla (also known as Bengali Kancha Golla sandesh)
- Kamala Bhog (also known as Bengali Kamalabhog)
- Two in One Sondesh (also known as Strawberry Vanilla Shodesh)
- Gajar Ka Halwa (also known as Gajar Halwa or Indian Carrot Halwa)
- Khejur Gurer Rosogolla (also known as patali gurer Rosogolla)
- Chaler Payesh (also known as Bengali Rice Kheer)
- Besan Laddu (also known as Besan Ladoo or Besan Ka Ladoo)
- Rosh Bora (also known as Bengali fritters served with Runny Sugar/ Jaggery syrup or Bengali Rosh Bora)
- Gurer Narkel Naru (also known as Bengali Narkel Naru or Coconut Fudge Ball or Nariyal ki Laddu)
- Komola Kheer (also known as Kheer Komola or Bengali Orange Kheer or Komlalebur Payesh)
- Janai-er Monohara! Monohara ( also known as মনোহরা)
Have you tried the Motichoor Ladoo recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on [email protected]. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here's the Motichur Laddu Recipe Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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