Motichoor ladoo without Using special laddu ladle
Motichoor Ladoo Video Recipe
Prep Time
15 mins
Cook Time
30 mins
Resting Time
1 hr
Total Time
45 mins

A smart way of making Motichoor Ladoo without using the special ladle !

Course: Dessert
Cuisine: Indian
Author: Sangeetha Priya
  • 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
  1. Sieve the flour, Mix 1 cup of water to the flour and using whisk whip to smooth shiny batter consistency (refer video).
  2. When you drop a spoonful of batter, it forms a mark and then slowly disappears/merges with remaining batter thats the right consistency.
  3. If needed add the reserved water and keep ready.
  4. Meanwhile heat enough ghee or oil in the pan/kadai.
  5. Also the oil should be very hot and check it by adding a drop of batter, it should pop up immediately.
  6. 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.
  7. It should flow when you tap it, check tips section for more useful information.
  8. 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.
  9. Drain the excess oil using paper towel.
  10. 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.
  11. Every time just give some time for the oil to regain its hot temperature say 30-45 seconds before starting with next batch.
  12. Once done with all the gram flour batter.
  13. A step by step pictorial can be found HERE...
How to make Sugar Syrup
  1. 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.
  2. Add cardamom powder , I usually grind it with sugar including its skin.
  3. 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).
  4. Slowly try to expand it should at least cross 1/2 string and up to 1 string.
  5. Now remove the syrup from flame, reserve 1/4 cup and add the fried boondi to this hot syrup.
  6. Leave it aside for 1 hour and with on/off stirring for every 15 minutes once.
  7. During each stir if the boondi need some syrup you can add tbsp of reserved syrup by this time.
  8. Also after an hour if you have too much syrup, filter it.
  9. Also you can either grind the soaked boondi or make ladoo as it is (as shown below).
  10. Now add the ghee fried nuts to it or toast the nuts (i did so) and add to it.
  11. Mix all evenly and press the mixture well with your fist to hold round balls (refer video).
  12. Repeat the same till finish with all soaked boondi and this can be in room temperature for almost a month, if handled properly.
Recipe 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.