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Wednesday, May 6, 2009

Motichur ke Ladoo

Motichoor laddu / Boondi laddu is a sweet Indian delicacy made from grilled gram flour flakes (boondis) which are sweetened, mixed with dried fruits, pressed into balls and fried in ghee. Motichur Laddos are generally used in auspiciuous / traditional occassions like weddings, engagements, births etc.
It gets the name Motichoor Laddoo (Moti means bead / pearl in Hindi) / Boondi Laddu (drops / droplets are known as Boond in Hindi)


  • 500 gms besan (gram flour)
  • 1/3 cup (60 ml) milk
  • 500 gms sugar
  • 500 ml water
  • 1 tbsp pistachios (pesta), finely chopped
  • 1 tbsp cashewnuts (kaju), finely chopped
  • 1 tbsp raisins (kishmish)
  • 2 tsp green cardamom (chhoti elaichi) powder
  • 2-3 drops of orange-yellow food colour
  • ghee for frying


  1. Sieve besan. Add 2 tbsp of ghee, food colour, milk and just enough water to form a smooth batter (ensure that there are no lumps).
  2. Make a thick batter (check consistency by dropping batter to a bowl, if its poring easily, add little besan and if its taking more time, add a little water).
  3. Heat ghee on a medium flame in a kadhai. Reduce the flame and hold a fine sieve (perforated ladle) over the kadhai and pour a ladle of batter on the sieve.
  4. Gently press the all the batter through the sieve into the hot ghee (this should look like tiny boondis).
  5. Fry the boondis till light golden brown. Drain, remove and keep aside (do not overfry or else boondis will be too crispy).
  6. Prepare sugar syrup by boiling the sugar in water till all the sugar gets dissolved and the syrup is thick (one-thread consistency). Remove the scum from the sugar syrup.
  7. Immediately add the boondis into sugar syrup. Add cardamom powder, raisins and chopped pistachios & cashewnuts and mix well. Keep for 10 mins.
  8. Slightly allow the mixture to cool. Grease your palms with ghee, shape the syrup soaked boondis into round motichur laddoos by pressing gently but firmly.
  9. Allow to cool to room temperature and serve.
This is going to the Mithai Mela, hosted by Srivalli of Cooking for all seasons...Congratulations Srivalli for completing 2 years of blogging......


Ammu said...

Malini I really wonder how soon & creative u r in posting the recipe. Really appreciable.

Anonymous said...

Wow,thats a great entry for the event dear..Mothichoor laddu is my fav and am drooling here..yum yum

sonia said...

wow...It looks to tasty..thanks..

n33ma said...

wow everything here is so wonderful.I especially liked the laddu and the malpua.Very nice space!

Aruna said...

Every time I try to make moti choor ke ladoo it comes out as boondi ke ladoo. I can never make so tiny moti choor as available at the Indian sweet shops. Please help.

Malini said...

Aruna, thanks for visiting my blog...well as for your query, you require a perforated (small holes) ladle. Pour and spread a little boondi batter on the perforated ladle and rub the batter evenly, so that tiny boondi falls directly in the heated ghee. Well I required a little practice in making the perfect boondis. I think, this will help and hope, you have perfect motichur ke laddoo, the next time...

munisha khosla said...

Hi Malini , urs is a great blog with lots of useful information . congrats for that. could u plz tell me the right way to make moong dal ke laddu. i m a bit confused coz my mom-in-law says that if we dont soak the dal , then its smell will be really prominent n even the taste wont be that good. its an important ocasion for which i have to make these laddus. so i cant really take a risk . could u plzzzzzzzzzzzzzzzzz confirm that .
thanks so much
reply soon

Malini said...

Hi Munisha, thanks for liking my can prepare the boondi with ready made besan. if you want to prepare from daal, soak, dry and grind gram daal to prepare besan and then continue with the boondi preparation....

Rafia Shujaat said...

Malini i will surely try this one.... keep it up

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