Motichoor Ladoo
Motichoor Ladoo is a popular sweet across India. Motichoor Ladoo often made in any festivals. Motichoor Ladoo is made from fine boondi where the balls are tiny and is cooked with ghee or oil. Motichoor Ladoo is often given in good occasions like Marriage function, Raksha Bandhan, Deepavali, etc. This Motichoor Ladoo sweet can be served in any occasion in India. I made this for my daughter on her special demand because Motichoor Ladoo is her favorite Ladoo.
Recipe type: Sweet
Cuisine: Indian
For Boondi
  • 1 cup Besan/Chickpeas Flour
  • 1-2 tbsp Samolina/Suji
  • 2-3 Pinch of Yellow/Orange Food Color
  • ¼ tsp Baking Soda
  • Oil/Ghee for Frying
For Sugar Syrup
  • 1 Cup Sugar
  • Few Saffron Thread
  • 2-3 Pinch of Yellow/Orange Food Color
  • Chopped Pistachios
  • Few thread of Saffron
For Sugar Syrup
  1. Heat a sauce pan with 1 cup sugar and ½ cup water, mix well to dissolve the sugar and bring to boil till one string consistency or one thread consistency (take one drop of syrup between finger and thumb and check one thread consistency).
  2. Add food color and mix well; switch of flame and keep aside.
For Boondi
  1. Take a bowl; add 1 cup besan, suji, food color, baking soda and mix well then add ¾ cup water and make thick batter (pouring consistency) without lump.
  2. Heat ghee or oil in deep pan/kadhai, when ghee hot enough in a pan then drop boondis in ghee using a big
    slotted (holes) spoon.
  3. Rub the batter on the spoon with holes so that small drops of batter drop in oil, slowly tap the slotted spoon on the rim/edge of the pan also.
  4. Fry boondis till light golden brown, remove and keep aside.
How to Prepare
  1. Switch on the flame for sugar syrup for a minute then add prepared boondi, mix well and let it cool down.
  2. Now blend the sugar syrup coated boondi coarsely in blender with 1-2 tbsp hot water.
  3. Remove from the mixer, mix it with spoon and then make small lime sized ladoo and garnish with chopped pistachios and saffron.
1. You can use any food color if you want.
2. Use medium to small hole slotted spoon.
3. if you are using slightly coarse besan then skip the semolina/suji.
Recipe by Binjal's VEG Kitchen at