Motichoor Ladoo

A delightful Indian sweet made from tiny, soft chickpea flour pearls soaked in aromatic sugar syrup and shaped into melt-in-your-mouth balls.

Motichoor Ladoo is a popular Indian sweet made from tiny, round, deep-fried chickpea flour (besan) pearls called “boondi,” which are then mixed with sugar syrup and shaped into small, orange-colored balls. Originating from the northern regions of India, especially Uttar Pradesh and Rajasthan, this delicacy is often enjoyed during festivals, weddings, and religious ceremonies. The word “motichoor” translates to “crushed pearls,” highlighting the texture of the boondi.

Total Time

Cuisine

Indian

Ingredients

Calories

150

In a mixing bowl, combine chickpea flour, water, and a pinch of baking soda to make a smooth, lump-free batter. If desired, add a few drops of orange food coloring to the batter.
Heat ghee or oil in a deep frying pan over medium heat. Use a perforated ladle or a special boondi-making ladle to pour the batter into the hot oil, allowing tiny droplets to fall through the perforations. Fry the boondi until they are golden but not crispy. Remove and drain them on a paper towel.
In another pan, heat water and sugar together until the sugar dissolves completely. Boil until the syrup reaches a one-string consistency. To test, take a drop of syrup between your fingers; when pulled apart, it should form a single thread. Add saffron strands (if using) and cardamom powder to the syrup for flavor.
Add the fried boondi to the hot sugar syrup. Stir gently to coat all the boondi with syrup. Add melon seeds for additional texture (optional).
While the mixture is still warm, grease your palms with ghee and take small portions of the boondi mixture to shape into round ladoos. Allow them to cool and set completely.
Serve the Motichoor Ladoo at room temperature. Store in an airtight container for up to a week.