Motichur laddu are soft, delish melt in the mouth ladoo made mainly with gram flour, sugar, and spices. The gram flour batter is fried to make tiny balls or boondi and mixed with sugar syrup, nuts or seeds and later shaped to neat round balls. Motichoor ladoo is a popular sweet from the North Indian cuisine and often made during festivals or celebrations. Here I share my detailed step-by-step photos to make these soft, tender and tasty homemade laddu recipe from scratch.
The term laddu or ladoo is for sweetened round balls made from flour, sugar and ghee or oil. Some nuts and flavorings are also included. Indian cuisine has a variety of laddu recipes made with unique ingredients and different cooking methods.Mostly the flours that are using to make laddu are gram flour, semolina (rava), whole wheat flour, various millet flours, lentil flours, rice flour and ingredients like coconut, flattened rice, dry fruits, seeds and nuts.
Dissolve sugar, saffron threads and water in a pan and keep it on the stovetop to prepare the sugar syrup. Keep on a low to medium-low heat to cook the sugar solution.
- The batter should be smooth flowing and without lumps and of medium consistency.
- One thread consistency in sugar solution and keep it hot.
- Don’t over fry the boondis or make them crisp. They should be soft and cooked and not crisp.
- Sugar syrup should be hot when you add boondis to them.
- Add fried boondis immediately to the sugar syrup.
- Don’t pulse the boondis too much in mixer otherwise you won’t be able to shape the motichur ladoo easily.
