Motichoor Laddu

Recipe by
Total Time:
45-60 minutes
Serves:25 pieces
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

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  • For boondi:
  • 2.5 cups - gram flour (besan)
  • 500 ml - whole milk
  • 3 cups - ghee for deep frying
  • 1/4 cup - dry fruits, finely chopped
  • For sugar syrup:
  • 2.5 cups - sugar
  • 2 tbsp - whole milk
  • 1/2 tsp - cardamom powder
  • A few drops of saffron essence
  • 3.5 cups - water

How to Make Motichoor Laddu

  • For making the sugar syrup:
  • Bring the sugar and water to a boil in a deep vessel.
  • Once the sugar dissolves, add in the milk.
  • Boil for 5 mins or until scum forms on top.
  • Strain it and return to stove.
  • Add saffron essence and boil until sticky.
  • Add in the cardamom powder and mix well. Then set aside.
  • For making the boondi:
  • Mix the flour and milk together to form a smooth batter.
  • Heat the clarified butter in a heavy frying pan.
  • Hold the boondi-strainer over the frying pan with one hand.
  • With the other hand, pour some batter all over the holes.
  • Tap gently until all of the batter has fallen into the hot clarified butter.
  • Stir and remove once light golden in colour.
  • Set aside on a paper towel, and repeat the process with the remaining batter.
  • For making the laddoos:
  • Partly crush 1/4th the fried boondi with hands.
  • Immerse all the fried boondi in the syrup.
  • Drain any excess syrup and spread on a large plate.
  • Add the chopped dry fruits to this mixture.
  • Sprinkle about 2 tsp of hot water over it.
  • Cover and set aside for 5-10 mins so the boondi soaks up the syrup and it becomes soft.
  • Once it gets sticky and cool enough to handle, take a small portion of the boondi mixture, and shape into small round balls with moist palms.
  • Do the same for all the laddoos.
  • Arrange on a plate and keep open to dry so the laddoos solidify.
  • One hard enough, you can store in an airtight container and keep in the refrigerator for up to 2 weeks.