Whether it is a family or friends gathering for a festive occasion, you cannot end the day without “muh meetha”! Sweets made from a variety of ingredients are a staple part of any Indian celebration. One such is “Motichoor ke laddu/ladoo”.
Motichur/ Motichoor Ladoo is a quintessential offering to deities during festivals like Diwali, Holi, Janmashtami, and Ganesh Chaturthi. The term 'ladoo' finds its origin in the Sanskrit words 'ladduka' or 'lattika,' signifying a small ball.
This sweet treat involves crafting tiny gram-flour pearls fried in A2 ghee (high-quality yield), soaking them in saffron-infused sugar syrup, and adding cardamom powder, and rose water. resulting in the formation of these round delights.
Now, let's jump into the fun of making this sweet delight at home! Ready for the Motichor ladoo recipe?
Table of Contents
To make this recipe you need separate ingredients for making sugar syrup and boondis and a separate batch of ingredients for garnishing. Let’s see the ingredients you would need to make the laddu.
Motichoor Ladoo Recipe
Get ready for a fun cooking journey with this Motichoor Ladoo Recipe! Remember that you need to carry out each step carefully so that the laddoos are not too hard or too soft- just the perfect texture.
And yes, the secret lies in how long you fry the boondis in ghee.
Pro Tip: You would need a perforated ladle or a “jhara” for this Motichoor ladoo recipe. In case you do not have one, an alternate method is discussed further in the blog.
Note: The ingredients’ measurements will allow you to make a total of 10 ladoos. You can adjust the quantity depending on how many you need.
For Sugar Syrup
- 1 cup Jaggery
- ½ cup Water
- ¼ teaspoon Cardamom powder
- Pinch of saffron/ Kesar (powder or crushed saffron)
- Pinch of orange food colour (optional)
For Making Boondis
- 1 cup Besan (Gram Flour) For the perfect Motichoor Ladoos, opt for fine besan to create a smooth batter, resulting in flawless motichoor pearls.
- ¾ cup Water, approximately
- ¼ teaspoon Cardamom powder
- Pinch of saffron powder or crushed saffron (Kesar)
- Pinch of orange food colour (optional)
- 2 tbsp of A2 cow ghee for frying
For Decorating and Garnish
- Crushed Pistachios
- Gulkand/Rose petals
- Golden or Silver Vark (edible silver leaf)
Once you have all these essential ingredients, you can start the Motichoor ladoo recipe process.
To make the best motichoor ladoos you have to make each component of this ladoo separately, especially the sugar syrup and boondi. So, let’s see how to make this delicacy!
Making Sugar Syrup
- In a saucepan, combine sugar and water, bringing it to a boil.
- Add saffron and gulkand, then simmer the mixture over medium heat until it achieves a single-string consistency.
To test for this consistency, place a drop of the cooled syrup between your thumb and forefinger, pressing it. When you separate your fingers, it should form a continuous string without breaking.
- Turn off the heat and set it aside.
- Start with sieving the besan to prevent the formation of lumps when water is incorporated.
- In a bowl, mix together gram flour (besan), cardamom powder, saffron, and a pinch of food colour (if desired). Mix them up thoroughly.
- Gradually add water and whisk continuously until a smooth, thin batter with a free-flowing consistency is formed. The batter must be free-flowing and without any lumps. The thin batter makes the beautiful boondi (tiny pearls) that we need for this recipe.
- Heat ghee in a Kadai or pan for frying. Once the ghee is hot, position a perforated ladle or jhara about 3 to 4 inches above the ghee and pour the batter.
- Allow the batter to fall through the holes as tiny droplets.
- Fry for approximately a minute until the boondis are thoroughly cooked. Avoid overcooking.
CAUTION: If you fry them for longer, they will become crispy, will not soak up the sugar syrup, and turn hard.
- Remove the boondis from the ghee using another perforated ladle, ensuring thorough drainage.
- Place the fried blondes on a paper towel, cover with a lid to prevent drying, and repeat the process for the remaining batter.
- Wipe the ladle clean with a cloth before pouring the next batch of batter.
Note: Keep the sugar syrup warm by placing it on the lowest flame or a plate with hot water while frying. The consistency of the sugar syrup must be one string. It will not be possible to roll ladoos if the consistency is more than one string or less than one string.
So, make sure it is just right.
Now that you have the boondis and the sugar syrup ready, all you have to do is combine the two. The combination of these two components in this Motichoor ladoo recipe will give you the best ladoo for any festive occasion.
- Add the fried boondis to the warm sugar syrup and cook on the lowest setting for 2 to 3 minutes. This ensures that boondis become soft and evenly sweetened. Avoid overcooking in the sugar syrup.
- Ensure that the A2 ghee is adequately hot before pouring the batter. Maintain the temperature at a low to medium level, as it is crucial for the boondi to retain its shape and fry into crispy pearls.
- Turn off the flame, cover, and let it sit for 2 to 3 minutes. When the mixture is warm to touch, grease your palm with A2 ghee, pinch a small piece of the mixture, and shape it into balls.
- Garnish with pistachios, vark, or the edible foil and rose petals or Gulkand. Enjoy!
- This Motichoor ladoo recipe will take you hardly 30 to 40 minutes to make. You can serve the laddoos hot or freeze them to serve them as desserts.
Tip: Serve the hot ladoos with a drizzle of hot ghee or jaggery for that extra sweetness in desserts after a sumptuous meal!
As stated before, here is how you can make ladoo without the jhara!
Alternate Method Without Jhara
These are some tips and suggestions that you can follow to make ladoos without a jhara. It does not affect the consistency or taste of the laddoos.
- Use a slotted spoon with holes. Hold the spoon over the hot oil and pour the batter onto the back of the spoon, allowing small droplets to fall into the oil.
- Fry the boondis until they are golden brown. Remove them using a regular slotted spoon and set them aside.
Follow the same process for making the sugar syrup, and then coat the boondis in the syrup. Allow the ladoos to cool completely before serving.
FAQs: Motichoor Ladoo Recipe with Ghee to Light Up Every Festive Season!
Why should I maintain the consistency of the syrup?
Maintaining the sugar syrup consistency ensures the right texture for rolling the ladoos, test the syrup by pressing a drop between your thumb and forefinger. It should form a continuous string without breaking. Achieving a single-string consistency through proper simmering is essential for successful ladoo formation.
What type of ghee is best for making ladoo?
For optimal results, use A2 cow ghee in ladoo preparation. Its rich flavour enhances the taste, providing a traditional touch to the delicacy.
Can I add nuts or other flavourings to the ladoos?
Yes, you can enhance your ladoos by adding nuts or other flavourings, offering a delightful twist to the traditional recipe.
Can diabetics have this ladoo?
Diabetics can enjoy Motichoor Ladoo made with A2 ghee in moderation. Jaggery also adds natural sweetness to the laddoos and is rich in antioxidants thus being good for health. A2 ghee has a lower glycemic index, which may offer better blood sugar control compared to other fats.
Every celebration is full of joy, sweet memories, and moments. So it is no surprise that we want to commemorate them with sweet treats and love. For any upcoming festive season, try this Motichoor ladoo recipe with high-quality ingredients from Two Brothers Organic Farms. With these laddoos, you can embody the essence of tradition and joy with your loved ones.