Motichoor ladoo—those delicate, saffron-hued pearls of sweetness—are a festive classic gracing every Indian celebration. This recipe simplifies the traditional process, using everyday kitchen tools instead of specialty utensils, but keeps intact all the vibrant color, aroma, and melt-in-mouth charm that make motichoor laddoos so beloved. These ladoos feature tender, fine boondi pearls infused with the fragrance of cardamom and saffron, all bound together in a golden-hued sugar syrup and enriched with chopped cashews and pistachios for a delightful nutty finish.
You don’t need a boondi jhaara to achieve authentic results at home; a fine strainer or even a metal grater works beautifully for sifting the batter into tiny pearls. The key is ensuring the boondi are cooked just right—tender but not greasy, perfectly absorbing the saffron-flavored syrup. Motichoor ladoos are best fresh and keep well in the fridge, making them ideal for sharing with loved ones during special occasions. Enjoy a taste of tradition, made simple but truly special.
Motichoor Ladoo Recipe
Print RecipeIngredients
- 2 cup besan (gram flour)
- 2 tbsp fine rava (semolina / suji)
- ¼ tsp saffron food colour
- 1½ cup water
- Oil for frying
- 1 cup sugar
- ½ tsp saffron food colour
- ½ cup water
- ¼ tsp cardamom powder
- ½ tsp lemon juice
- 2 tbsp chopped cashew (kaju)
- 2 tbsp chopped pistachios
Instructions
Prepare boondi by mixing besan, rava, saffron food color, and water to a lump-free batter. Make tiny balls by passing batter through a fine strainer or metal grater into hot oil, frying gently until just cooked and soft—not crispy. Drain and set aside.
In a pan, combine sugar, saffron food colour, water, and lemon juice to make a one-string consistency syrup. Add cardamom powder and stir.
Add the prepared boondi to the hot syrup, mixing well to coat each pearl. Simmer for 2-3 minutes so the syrup thickens, then cover and rest for 10 minutes for absorption.
Mix in chopped cashews and pistachios. Once the mixture looks dry and syrup is absorbed, shape small portions into round ladoos while warm, adding a splash of milk if the mixture feels dry.
Serve motichoor ladoos fresh or refrigerate to enjoy all week.
Notes
Tips:
Use a boondi jhaara if available for the best results, otherwise a fine strainer or metal grater works well too., For an authentic taste, fry boondis using ghee, or a mix of ghee and oil., If the boondi turns out larger than desired, pulse briefly in a mixer to get finer pearls., Ensure syrup is absorbed well before shaping; add little milk for moisture if mixture dries up.
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