Motichoor Ladoo Recipe

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 Recipe

By Malini Serves: 15 Prep Time: 10 minutes Cooking Time: 30 minutes

Ingredients

• 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

1

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.

2

In a pan, combine sugar, saffron food colour, water, and lemon juice to make a one-string consistency syrup. Add cardamom powder and stir.

3

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.

4

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.

5

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.