- August 24, 2025
Motichoor Laddu Recipe – A Festive Sweet That Melts in Your Mouth
When we think of Indian festivals, weddings, or temple offerings, one iconic sweet always comes to mind – the Motichoor Laddu. Known for its soft texture, rich aroma of ghee, saffron, and cardamom, and the melt-in-mouth feel, this authentic motichoor ladoo recipe has been a part of our tradition for centuries. Unlike regular ladoos, motichoor laddoos are made from tiny boondi (fried gram flour pearls) that are bound together with sugar syrup and flavored with saffron, rose water, and dry fruits.
Whether you are making motichoor ladoo for Diwali, weddings, or a family puja, this recipe will guide you step by step to prepare perfect motichoor laddoos at home with a soft, round, and glossy finish.
Ingredients for Motichoor Laddu
To make authentic motichoor ladoo, you need simple pantry ingredients:
1 cup gram flour (besan) – fine variety for smooth boondi
1 ¼ cup sugar
¾ cup water (for sugar syrup)
2 tbsp ghee (or oil for frying)
A pinch of saffron strands (optional for kesar motichoor ladoo)
½ tsp cardamom powder
1 tsp rose water (for aroma)
2–3 tbsp melon seeds or chopped dry fruits
Orange food color (optional, for traditional look)
Step-by-Step Motichoor Laddu Recipe
Step 1 – Prepare the Sugar Syrup
In a pan, add sugar and water.
Boil until you reach one-string consistency (slightly sticky, not too thick).
Add saffron strands, cardamom powder, and rose water for flavor. Keep aside.
Step 2 – Make the Boondi
In a bowl, mix gram flour, water, and a drop of orange food color to form a smooth, flowing batter.
Heat ghee in a kadhai.
Using a jhara (perforated ladle), pour the batter over it so that tiny droplets fall into the oil, making small boondi.
Fry for just a few seconds; they should remain soft, not crispy.
(If you don’t have a jhara, you can still make motichoor ladoo without jhara using a slotted spoon.)
Step 3 – Combine Boondi with Sugar Syrup
Add the freshly fried boondi into the warm sugar syrup.
Mix well so every pearl soaks the syrup.
Crush lightly with a ladle to get the authentic soft texture of motichoor laddoo.
Step 4 – Shaping the Laddoos
Add melon seeds or chopped nuts.
Apply a little ghee on your palms and shape small round ladoos while the mixture is still warm.
Place them on a greased plate and let them set for 30 minutes.
Chef Tips for Perfect Motichoor Laddoo
Use fine besan – ensures tiny, melt-in-mouth boondi.
Do not over-fry the boondi – soft texture comes from frying for only a few seconds.
Consistency of sugar syrup is key – one-string consistency gives the perfect binding.
Add saffron or kesar for a festive motichoor ladoo with kesar flavor.
For a healthier option, make motichoor ladoo with jaggery instead of sugar.
Variations of Motichoor Laddu
Motichoor Ladoo with Dry Fruits – add almonds, cashews, and pistachios for richness.
Motichoor Ladoo without Food Color – skip artificial coloring and use saffron.
Vegan Motichoor Laddu – fry boondi in oil instead of ghee.
Gluten-Free Motichoor Ladoo – naturally gluten-free since it’s made with gram flour.
Storage & Serving
Store motichoor ladoos in an airtight container at room temperature for 4–5 days.
For longer shelf life, refrigerate them and bring to room temperature before serving.
Perfect for festivals, pujas, weddings, or gifting.
Nutrition (per piece approx.)
Calories: 180 kcal
Carbohydrates: 24 g
Protein: 3 g
Fat: 8 g
(Values may vary based on size and ingredients used.)
Interesting Facts
Making motichoor ladoo at home may sound complicated, but once you master the boondi and sugar syrup consistency, it becomes an easy recipe. This traditional motichoor laddu recipe guarantees soft, glossy ladoos that taste just like halwai-style motichoor ladoo you buy during Diwali or weddings.
So, the next time you crave a festive sweet, skip the store-bought version and try this homemade motichoor laddoo recipe – a true melt-in-mouth indulgence that represents the heart of Indian celebrations.
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