Boondi ladoo / Motichoor ladoo recipe with step-wise pictures and video recipe. Boondi ladoo / Motichoor ladoo is a delicious Indian sweet prepared for festival. This ladoo is usually prepared for Diwali and makes a great festival give away to relatives. The process and steps for making both the motichoor and boondi ladoo is same. So I have shared the recipe under one post. The ladoo is extremely delicious and juicy that one couldn’t resist.
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I have uploaded the video recipe of ladoo below. Subscribe to my YouTube channel for more video recipes.
Total time required : 20 minutes
No. Of serving : 20 ladoos
- Besan / gram flour – 2 cups
- Water – 1 cup
- Yellow food color – pinch
- Raisins – 10
- Cashews – 10
- Ghee – 2 tsp
FOR SUGAR SYRUP:
- Sugar – 2 cups
- Water – 1 cup
- Cardamom powder – 1 tsp
- Saffron – generous pinch
PREPARING SUGAR SYRUP:
1. Heat sugar and water in a pan. Stir well until sugar dissolves. Add Cardamom powder and saffron to it. Mix and boil until it comes to one string consistency.
2. To check consistency, take a drop and rub between thumb and forefinger. Once the fingers are opened, a single string has to be formed.
3. Keep aside. The syrup has to be hot when adding boondis.
4. Heat a pan with oil for deep frying. Take gram flour in a mixing bowl. Add food color and water to it. Whisk well without lumps to get smooth batter.
5. The batter shouldn’t be too thick or too thin. The consistency of batter is important to get round boondi.
6. Take a ladle with holes (boondi ladle) and hold it over the oil. Pour batter with another ladle onto the boondi ladle and spread it in circular motion.
7. Fry the boondis in medium flame until the bubble stops. Drain from oil and add into hot sugar syrup.
8. Repeat for remaining batter. Wipe the boondi ladle with a cloth every-time to remove the batter sticking to it.
9. Mix well with ladle so that the boondis gets well soaked in sugar syrup.Let it cool a bit.
10. Add a tsp of ghee to boondis and mix well. Grease hands with another tsp of ghee and shape into small balls holding the boondis tight.
11. You can also add the soaked boondis into mixer and pulse it slightly for few seconds (as I did). Add raisins and cashews fried in ghee and shape into balls.
12. The delicious boondi ladoo is ready. Serve and enjoy for any occasions.
- Consistency of batter is important. If boondis are flat then the batter is thin and if boondis forms tail then batter is thick.
- Pulsing it once doesn’t affect the taste or texture. This helps to shape the ladoo easily.