Delicious Motichoor Laddu recipe

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Motichoor Laddus are considered a is a sweet Indian delicacy made from grilled gram flour flakes (boondis) which are sweetened, mixed with dried fruits, pressed into balls and fried in ghee. Motichur Laddus are generally used in auspiciuous / traditional occassions like weddings, engagements, birthdays etc., It gets the name Motichoor Laddoo (Moti means bead / pearl in Hindi) / Boondi Laddu (drops / droplets are known as Boondi in Hindi).

The motichur laddu is similar to boondi laddu. The difference between motichur and boondi laddus is that the boondis in the boondi laddus are larger and are fried till they are slightly brown in colour. Motichur laddus however are made with very small sized boondi, almost like little rice pearls and they are not fried till they darken. Making these laddus is a time consuming process and a little practice is required to perfect them. If you are patient and enjoy the pursuit, you will enjoy making these "pearly laddus".


Ingredients:

  • 1/2 kg Besan (Bengal gram flour)
  • A pinch of Baking powder
  • 1/2 kg Sugar
  • 1/3 cup Milk
  • 2 tsp chopped Pista
  • 2 tsp Cardamom powder
  • 2 tsp chopped Almonds
  • 2 tsp Rose water
  • Few drops Saffron (orange colour)
  • Ghee for frying

How to make motichoor laddu:

  1. Combine the gram flour with approx. ¾ cup of water and mix well to make a smooth batter. Keep aside.
  2. Meanwhile make sugar syrup. For sugar syrup follow the steps:
    1. Put sugar and water in a vessel and boil.
    2. When sugar dissolves, add milk.
    3. Boil for 5 minutes till scum forms on top.
    4. Strain and return to fire.
    5. Add color and boil till sticky but no thread has formed.
    6. Add cardamom powder and mix. Keep aside.
  3. Then heat ghee in a heavy frying pan.
  4. When hot, hold a perforated spoon (bundi jhara) over the hot ghee and pour a little bundi batter at a time using a ladle over the perforated spoon. Tap gently till all batter with the back of a spoon so that the boondi falls into hot ghee.
  5. Stir with another strainer and remove when boondi turns light golden color. Keep aside.
  6. Repeat for remaining batter.
  7. Mix the bundis to the warm sugar syrup and mix well so that the bundis soak in the syrup well.
  8. Add 2 table spoons of hot water, the saffron, chopped almonds, chopped pistas, powdered cardamom and rose water and mix well.
  9. Spread in a large plate.
  10. Allow the mixture to cool completely.
  11. Slightly allow the mixture to cool. Grease your palms with ghee, shape the syrup soaked boondis into round motichur laddus.
  12. Cool and keep open to dry, before storing in containers.

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