Motichoor ladoo

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Motichoor ladoo


Cooking Time

Preparation Time :20 Min

Cook Time : 40 Min

Total Time : 1 Hr 0 Min


Serves : 5
  • 1/2 kgs besan flour

  • 1 kgs sugar

  • 2 tsp food colour red

  • 1 tsp cardamom powder

  • 2 kgs oil

  • 1/2 litre water

  • 8 tbsp ghee

  • 1/2 cups pista

  • 1/2 cups cashewnut


  • Mix besan flour, water, and food colour in a bowl.
  • Gradually, add water to the above dry ingredients to bring a dosa batter-like consistency
  • Stir well to avoid lumps.
  • Heat oil in a wok/pan
  • Check whether the oil is hot or not. When it hot pour the dough into the laddle by holding the ladle at a right angle .
  • Stir the dough with a spoon so the dough drops in the oil evenly.
  • fry them until golden brown.
  • drain and remove them on a tissue paper.
  • Mix equal amounts of sugar and water (1.5 cups each) in a thick pan, stir until the sugar melts and heat them to form a syrup.
  • when you reach a single thread like consistency switch off the gas.
  • The boondi will absorb the sugar syrup and bulge well.
  • Squeeze gently to discard extra syrup and give it just three gentle runs in the grinder to pulse the mixture.
  • Apply generous amount of ghee in your hands and make the balls.
  • Serve hot .