Motichoor Ladoo(No Fail - Festive Indian Sweet- better than storebought)

By: Prasanna| Published: 7:28:00 AM

Celebrate festivals or any occasion,sometimes just because you crave for these - soft,delicious Motichoor Ladoo! These are better than store -bought ones,do not leave your mouth and hands greasy and perfect to munch from kids to old!

Festivals are a beautiful part of our lives and the best part of festivals apart from shopping and celebration is that we make so many homemade goodies,meet family and friends and spare some time out of busy lives to enjoy!
My loved part of any festival whether its Diwali,Rakshabandhan / Rakhi,Dussehra,Holi,Ganesh Chaturthi or Bahubij/Bhai Dooj - is preparing sweets and snacks.
I have shared many festive sweet recipes on my blog before.Few of them are: Instant Jalebi(yes,these are instant and crisp), Besan Ladoo, Doodh Peda,Badusha/Balushahi/Bhakkam Peda,Khova/Mawa Gulab Jamun and many more. Complete list is HERE.
I am sharing my favorite Motichoor Ladoo recipe here in this post.

These are perfect ladoo which you can try, easy to make,no-fail recipe! Yes, these are very good,non-greasy and better than store-bought ladoo.
The best part of this recipe is that you DO NOT need to get the perfect boondi shape,perfect sugar syrup consistency and still can make best ladoo.

Adding color to the batter to make them Orange(light / dark) or keeping them Yellow is always a personal choice. I have done is a lighter shade of Orange than very dark/bright orange as how we usually find in store-bought one.
You are looking to get food colors ? Check Food Coloring Set.

Steps to get the perfect Motichoor Ladoo:

Motichoor Ladoo(No-Fail recipe)

prasanna hede
Published 11/02/2018
Motichoor Ladoo(No-Fail recipe)
No-Fail recipe of festive Motichoor Ladoo,non-greasy and perfect to satiate your cravings.


  • For Batter:
  • 1.5 Cup Garbanzo Bean Flour / Gram Flour / Besan
  • 1 Cup Water
  • 1.5 Tbsp Ghee/ Clarified Butter
  • Few drops Orange / Yellow Food Color(Optional)
  • A Pinch Salt
  • For Sugar Syrup:
  • 1 Cup Granulated Sugar
  • 1/2 Cup Water
  • 1 tsp Cardamom ,ground
  • 1 Tbsp Ghee/ Clarified Butter
  • For Garnish:
  • Edible Silver Leaf
  • Saffron Strands
  • For Frying:
  • Oil / Ghee to fry
  • Deep frying pan
  • Perforated slotted Spoon


  1. Sieve the flour before making the batter.
    In a mixing bowl,add all the ingredients to make the batter.
    Make sure there are no lumps.
    Keep this aside.
  2. In a wide pan,add water,ghee and sugar and let it boil.
    When it starts to boil,reduce heat and keep stirring till sugar dissolves completely.
    Let it simmer for a while till the sugar syrup slightly thickens.
  3. Add cardamom Powder.
    Switch off the heat.
  4. Heat oil and when its medium hot.
    Start pouring the batter through the slotted spoon.
    Make sure you do not hold the slotted spoon too high or too low from the oil.
    Consume the entire batter in batches.
    Fry the boondi for 20 secs to 30 secs max.
    Drain them on kitchen tissue paper.
    Once done, grind them in batches for 2 secs in a mixer grinder and not more.
    Again keep the sugar syrup on medium flame and add all the ground boondi to it.
    On medium flame cook it,stirring occasionally for 15 mins.
    Switch off the heat and keep it covered for 1 to 2hrs, till its cooled and mostly dried.
    If you still feel there is syrup left in the boondi then cook further till it dries slightly.
    Make ladoo with small portions.
    Garnish as per choice and enjoy!

Yield: 24 Pieces
Prep Time: 00:20:00 mins.
Cook time: 00:20:00 mins.
Total time: 40 mins.
Tags: ladoo,Indian,festive,Motichoor,

What Tricks/ Tips will help me make the ladoo perfect?
  • Make sure the batter is not watery nor very thick.Easily able to drop from the slotted spoon holes.
  • DO NOT over-fry the boondi. Cook them well but not very crisp.Work in batches.
  • DO NOT over grind the boondi.Just grind once for 2 secs max.Work in batches.
  • There is no need to make sugar syrup of 1-string or 2 -string consistency. Just cook it for a while and make it slightly thick.
  • After adding boondi to syrup,cook on medium flame,watch if boondi burns. Cook till the sugar syrup is getting consumed.
  • DO NOT make it very dry or later it will be difficult to make ladoo,as the entire mix will be harden.
  • Cover the mix and keep aside for 1 to 2 hrs. By this time the boondi has consumed most of syrup.
  • Make ladoos as per preferred size. If you like more ghee flavor add little more ghee when making ladoo.

If you liked my recipe then save this image.Pin this↷

Note:This post contains Affiliate links.

Hi, I'm Prasanna!

I will be the first one to admit that I am an accidental food blogger. I love trying out new recipes and giving them a twist of my own. Hope you enjoy trying out the recipes ... do leave me your valuable feedback 😊

Don't miss out!

Get New Posts straight to your inbox!

    We respect your privacy. Unsubscribe at anytime.