Motichoor Ladoo

Recipe by
Total Time:
1 hour
Serves:25 pieces
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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  • For boondi:
  • 2.5 cups - gram flour (not superfine variety)
  • 500 ml - milk
  • 1/2 tsp - cardamom powder
  • 3 cups - ghee for deep frying
  • A fine-holed shallow ladle
  • For syrup:
  • 2.5 cups - sugar
  • 3.5 cups - water
  • 2 tbsp - milk
  • A few drops of saffron (kesri) colour

How to Make Motichoor Ladoo

  • For syrup: Put sugar and water in a vessel and boil. When the sugar dissolves, add milk.
  • Boil for 5 mins till the scum forms on top.
  • Strain and return to fire.
  • Add colour and boil till sticky but remove before any thread has formed.
  • Add cardamom powder and mix. Keep aside.
  • For boondi:
  • Mix flour and milk to a smooth batter.
  • Heat ghee in a heavy frying pan.
  • Hold strainer on top with one hand.
  • With the other, pour some batter all over the holes.
  • Tap gently till all batter has fallen into the hot ghee.
  • Stir with another strainer and remove when light golden. Keep aside.
  • Repeat for remaining batter.
  • Immerse boondi in syrup.
  • Drain any excess syrup.
  • Spread in a large plate. Sprinkle a few tsp of hot water over it.
  • Keep covered for 5 mins.
  • Shape the laddoos with moist palms.
  • Cool, then air-dry them, before storing in containers.