How to make Motichoor Laddoo - This confection of a multitude of tiny golden gram flour pearls fused into a syrupy ball is a North Indian contribution to the Indian mithai platter.


This recipe is from the book Mithai.

Main Ingredients : Gram flour (besan) (बेसन), Sugar (चीनी)

Cuisine : UttarPradesh

Course : Mithais

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Motichoor Laddoo

Mithais are desserts that are unique to India. Mostly made with rich ingredients like milk, dried fruit, sugar and clarified butter each region in India has its own unique range of colourful decadent sweets that never fail to impress. A slight hint of green cardamom powder gives most of these a beautiful aroma and taste that has always been associated with mithais.

For more recipes related to Motichoor Laddoo checkout Boondi Laddoo, Besan Burfi. You can also find more Mithais recipes like Nariyal Burfi, Coconut and Urad Dal Laddoo, Seviyan ki Burfi, Aam Kalakand.


Motichoor Laddoo Recipe Card

Motichoor Laddoo

Prep Time : 1.30-2 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Motichoor Laddoo Recipe

  • Gram flour (besan) 60 grams

  • Sugar 3/4 a few strands

  • Saffron (kesar) optional for basting

  • Milk 2 teaspoons

  • Oil

  • Pistachios slivered 5-6


Step 1

Mix together the gram flour and half a cup plus one tablespoon of water in a large bowl. Whisk well to make a smooth batter of pouring consistency. Pass the mixture through a strainer into another bowl. Add the saffron, mix well and set aside.

Step 2

Cook the sugar with half a cup of water in a deep non-stick pan, stirring till the sugar dissolves. Add the milk, and when the scum rises to the surface, collect it in a ladle and discard. Cook the syrup till it attains a one-string consistency.

Step 3

Heat sufficient oil in a non-stick kadai on medium heat. Dip a perforated spoon, with small holes, into the batter; shake off the excess batter and tap the spoon on the rim of the kadai so that small boondi fall into the hot oil. Quickly gather these boondi with another perforated spoon and put them into the sugar syrup. Continue the process with the rest of the batter.

Step 4

Leave the boondi to soak in the sugar syrup for an hour, till soft.

Step 5

Squeeze out the excess sugar syrup and shape them into sixteen lemon-sized laddoo.

Step 6

Serve the laddoo garnished with pistachio slivers. Makes 16 laddoo/400 grams

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