Motichoor Ladoo attracts many people compared to the boondi ladoo because of its tiny pearl look. Other than that taste wise both are more or less same. I make boondi laddu often and grind it for my kids since they love soft texture. For this Diwali making Motichoor Ladoo was one of my desire (my list is long yet to post few :-)) but I don’t have the tiny motichoor ladoo making laddle (I have the bigger hole which I use to make Boondi Laddo and Boondi Mixture). Then I searched my kitchen tools and finally decided to use the siever with tiny hole. It worked well for me and both ground and non grind versions are super soft. This year I started making my Diwlai preparation a month ago and made this ladoo bit earlier and stored it in the refrigerator . Whenever kids ask just warm and serve. Also I used Ghee to fry this delicious nuts filled Diwali delicacy. I prepare my foods when I am alone so tried my best with the single hand mobile recording. Will move on to the recipe in detail.
Main Ingredients
Gram Flour/Kadala Maavu/Besan Flour – 2 Cups
Water – 1 Cup + 1-2 Tbsp
Ghee – To Fry (you can use oil as well)
Sugar – 2 Cups (To make Syrup, also refer Note)
Cardamom Powder – 2 tsp
Orange or Red food color
Fry Separately in ghee and add it at last
Chopped Pistachios – 2 Tbsp
Chopped / Silvered Almonds – 2 Tbsp
Broken Cashews – 2 Tbsp
Method
- Sieve the flour, Mix 1 cup of water to the flour and using whisk whip to smooth shiny batter consistency (refer video).
- When you drop a spoonful of batter, it forms a mark and then slowly disappears/merges with remaining batter thats the right consistency.
- If needed add the reserved water and keep ready.
- Meanwhile heat enough ghee or oil in the pan/kadai.
- Also the oil should be very hot and check it by adding a drop of batter, it should pop up immediately.
- Try to keep the ladle as high as possible over hot oil and add the batter, tap soon the batter with the spatula you use.
- It should flow when you tap it, check tips section for more useful information.
- Don’t over load the pan, also for this ladoo, the boondis should pop and cook that’s it, don’t wait to turn golden brown or crisp.
- Drain the excess oil using paper towel.
- Before starting the next batch wipe the front and back with damp cloth and repeat the above process till done with all gram flour batter.
- Every time just give some time for the oil to regain its hot temperature say 30-45 seconds before starting with next batch.
- Once done with all the gram flour batter.
A step by step pictorial can be found HERE…
How to make Sugar Syrup
- Take 2 cups of sugar and 1/2 cup + 2 tbsp of water, boil in medium flame till all the sugar dissolves and changes color/clear syrup.
- Add cardamom powder , I usually grind it with sugar including its skin.
- When the sugar gets thick, say approx 4 to 5 minutes after it dissolved well in medium flame, check the consistency by taking a drop between your thumb and next finger (Pic 5).
- Slowly try to expand it should at least cross 1/2 string and up to 1 string.
- Now remove the syrup from flame, reserve 1/4 cup and add the fried boondi to this hot syrup.
- Leave it aside for 1 hour and with on/off stirring for every 15 minutes once.
- During each stir if the boondi need some syrup you can add tbsp of reserved syrup by this time.
- Also after an hour if you have too much syrup, filter it.
- Also you can either grind the soaked boondi or make ladoo as it is (as shown below).
- Now add the ghee fried nuts to it or toast the nuts (i did so) and add to it.
- Mix all evenly and press the mixture well with your fist to hold round balls (refer video).
- Repeat the same till finish with all soaked boondi and this can be in room temperature for almost a month, if handled properly.
Notes
- The sugar in this ladoos are moderate, you can increase another 1/2 cup sugar if you wish.
- The syrup can by from 1/2 to 1 string consistency.
- For the reduced sugar version, no need to check sugar string consistency but once done do refrigerate the ladoos, their shelf life is less.
Recipe Card
A smart way of making Motichoor Ladoo without using the special ladle !
- Gram Flour/Kadala Maavu/Besan Flour - 2 Cups
- Water - 1 Cup + 1-2 Tbsp
- Ghee - To Fry you can use oil as well
- Sugar - 2 Cups To make Syrup, also refer Note
- Cardamom Powder - 2 tsp
- Orange or Red food color
- Chopped Pistachios - 2 Tbsp
- Chopped / Silvered Almonds - 2 Tbsp
- Broken Cashews - 2 Tbsp
-
Sieve the flour, Mix 1 cup of water to the flour and using whisk whip to smooth shiny batter consistency (refer video).
-
When you drop a spoonful of batter, it forms a mark and then slowly disappears/merges with remaining batter thats the right consistency.
-
If needed add the reserved water and keep ready.
-
Meanwhile heat enough ghee or oil in the pan/kadai.
-
Also the oil should be very hot and check it by adding a drop of batter, it should pop up immediately.
-
Try to keep the ladle as high as possible over hot oil and add the batter, tap soon the batter with the spatula you use.
-
It should flow when you tap it, check tips section for more useful information.
-
Don’t over load the pan, also for this ladoo, the boondis should pop and cook that’s it, don't wait to turn golden brown or crisp.
-
Drain the excess oil using paper towel.
-
Before starting the next batch wipe the front and back with damp cloth and repeat the above process till done with all gram flour batter.
-
Every time just give some time for the oil to regain its hot temperature say 30-45 seconds before starting with next batch.
-
Once done with all the gram flour batter.
-
A step by step pictorial can be found HERE...
-
Take 2 cups of sugar and 1/2 cup + 2 tbsp of water, boil in medium flame till all the sugar dissolves and changes color/clear syrup.
-
Add cardamom powder , I usually grind it with sugar including its skin.
-
When the sugar gets thick, say approx 4 to 5 minutes after it dissolved well in medium flame, check the consistency by taking a drop between your thumb and next finger (Pic 5).
-
Slowly try to expand it should at least cross 1/2 string and up to 1 string.
-
Now remove the syrup from flame, reserve 1/4 cup and add the fried boondi to this hot syrup.
-
Leave it aside for 1 hour and with on/off stirring for every 15 minutes once.
-
During each stir if the boondi need some syrup you can add tbsp of reserved syrup by this time.
-
Also after an hour if you have too much syrup, filter it.
-
Also you can either grind the soaked boondi or make ladoo as it is (as shown below).
-
Now add the ghee fried nuts to it or toast the nuts (i did so) and add to it.
-
Mix all evenly and press the mixture well with your fist to hold round balls (refer video).
-
Repeat the same till finish with all soaked boondi and this can be in room temperature for almost a month, if handled properly.
The sugar in this ladoos are moderate, you can increase another 1/2 cup sugar if you wish. The syrup can by from 1/2 to 1 string consistency. For the reduced sugar version, no need to check sugar string consistency but once done do refrigerate the ladoos, their shelf life is less.
Video Tutorial
Ladoo’s are looking so delicious. Nice recipe. Thank you for sharing.