Motichur Laddu | Motichoor Ladoo | Boondi Na Ladva – Very popular Round shaped laddu Indian Sweet recipe made with chickpea peals called boondi, and saffron and cardamom flavored sugar syrup. It is a well known Indian sweet recipe, mainly prepared for festivals like Ganesh Chaturthi, Diwali, and many occasions to share with family and friends.

Hello Foodies!! Mothers day is coming in two days. I was thinking all these days what to make for this very special day. Then suddenly Motichoor Ladoo came into my mind. It’s my Mother and my Mother In Laws favorite sweet. So thought let me make this Motichur Laddu for that person who is everything to me – my mentor, my inspiration when I need them most, amazing cook, my world,  my universe and beyond to it if something exists. Whatever I am today it is because of her. Though I am far away from them, I want to cherish this moment by making their favorite dessert.

Motichoor Ladoo is an Indian sweet, slightly differently from boondi ladoo, because this is with tiny boondi.  

What does Moti mean??

In Hindi, the word “Moti” means pearl and “choor” means to crush. Motichoor means Crumbled pearls.

This sweet is offered to many Indian God and Goddesses on various festivals and auspicious day. Many Indian temples offer Ladoos as prasad to the devotes. If you have a pooja or any religious activity at home, these Motichoor Ladoo can be made as prasad. Motichur Ladoo is made with chickpea flour/besan. Tiny drops of Chickpea flour batter are deep-fried and then mixed with sugar syrup and then shaped into round balls. It is not difficult at all but like with every Indian sweet, you need some practice and patience to get it right. Normally special ladle used to make Motichoor Ladoo but I don’t have the same handy this time. Instead of using a ladle, I used a regular strainer with holes in it. The best part is, I don’t have to worry about how boondi is coming out, whether it’s perfectly in round shape or not. Because eventually, I am going to coarsely grind it. Let’s go over step by step process.

How to make Motichur Laddu | Motichoor Laddu?

 

Very Important Notes to remember while making Boondi Laddu / Motichur Laddu:-

The batter should be smoothly flowing, without lumps and of medium consistency. Make sure sugar syrup is hot when you add fried boondi. Don’t over-fry boondi or don’t make them crisp. They should be soft. Fry them only for about minute. Don’t pulse the boondis too much in a mixer. I have pulse the boondis before adding into the sugar syrup. But you can also pulse them after adding them into Sugar syrup. If you are not able to roll ladoos, add 1 tablespoon water and pulse it one more time in mixer. Remember don’t over pulse it. Roll ladoo when the mixture is warm. 1 string consistency is very important. You won’t be able to roll the ladoos if it’s more or less. I fried boondi in flavorless oil. If you wish to, you can fry it in ghee or you can fry them in half oil and half ghee. Fry Boondi in hot oil only.

More Indian Sweet Recipes –

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