How To Make Motichur Laddu: With 8 Easy Steps.

Motichur Laddu, also known as Motichoor Ladoo or Motichur ke Laddu, is a popular Indian sweet that holds a special place in traditional celebrations and festivals. It is made from fine, tiny balls of gram flour (besan) that are deep-fried until they turn golden and crispy. These fried gram flour balls are then soaked in a fragrant sugar syrup infused with cardamom and saffron, giving them a delightful taste and aroma.

The name “Motichur” is derived from the Hindi words “moti,” meaning pearl, and “chur,” meaning crushed or powdered. This name reflects the texture of the sweet, as the fried gram flour balls resemble tiny pearls. The laddus are usually garnished with chopped nuts such as almonds, pistachios, or cashews, adding a delightful crunch to each bite.

Motichur Laddu is widely popular across India and is an integral part of festive occasions like Diwali, Raksha Bandhan, and weddings. It is often offered as prasad (sacred food) in temples and distributed among friends and family as a symbol of joy and prosperity. The sweet is also a favorite choice for gifting during festive seasons.

The combination of the crispy texture of the fried gram flour balls and the sweetness of the sugar syrup makes Motichur Laddu a mouthwatering treat. Its unique taste, along with its cultural significance, has made it an enduring favorite among sweet lovers in India and beyond.

Make Motichur Laddu In 8 Steps:

Step 1: Gather the Ingredients

Step 2: Prepare the Batter

In a large mixing bowl, add the besan and a pinch of baking soda. Gradually add water while whisking the mixture to form a smooth batter. The consistency should be thin, similar to pancake batter. Set the batter aside for 15-20 minutes.

Step 3: Prepare the Sugar Syrup

In a saucepan, combine sugar and water. Heat the mixture over medium heat until the sugar dissolves completely, stirring occasionally. Add a few strands of saffron to the syrup for added flavor and color. Once the sugar syrup reaches a one-string consistency (when a drop of syrup between your fingers forms a single thread), remove it from the heat and keep it warm.

Step 4: Fry the Boondis

Heat oil in a deep frying pan or kadai over medium heat. Place a slotted spoon or perforated ladle with small holes (boondi jhara) over the hot oil. Pour a ladleful of batter onto the spoon and gently tap or swirl it to allow tiny droplets of batter to fall into the oil. Fry the boondis until they turn golden and crisp, but not brown. Remove the fried boondis using a slotted spoon and drain excess oil on a paper towel.

Step 5: Make the Laddu Mixture

Transfer the fried boondis to a large mixing bowl. Add the warm sugar syrup to the boondis and mix well. Allow the boondis to soak in the sugar syrup for about 5 minutes. The boondis will absorb the syrup and become soft and sweet.

Step 6: Shape the Laddus

Once the boondis have soaked sufficiently, take a small portion of the mixture in your hands. Gently press and shape it into a small round ball. Repeat the process to make laddus with the remaining mixture. It’s important to work quickly while the mixture is still warm, as it becomes difficult to shape the laddus once it cools down.

Step 7: Garnish the Laddus

In a small pan, heat the ghee. Add the chopped nuts and sauté them until they turn golden. Remove from heat and let them cool slightly. Once the laddus are shaped, garnish them with the sautéed nuts, pressing them gently onto the surface of each laddu.

Step 8: Serve and Store

Allow the laddus to cool completely before storing them in an airtight container. Motichur laddus can be enjoyed immediately or stored for up to a week. They make for a delightful treat during festive occasions or as a sweet indulgence anytime.

That’s it! You have successfully made Motichur Laddu. Enjoy the deliciousness of this traditional Indian sweet.