Homemade Motichoor Laddu: A Step-by-Step Guide to Pearl-Sized Delights

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Homemade Motichoor Laddu: A Step-by-Step Guide to Pearl-Sized Delights - Plattershare - Recipes, food stories and food lovers

4.60 from 5 votes
North Indian

About Homemade Motichoor Laddu: A Step-by-Step Guide to Pearl-Sized Delights

Experience the melt-in-your-mouth magic of Motichoor Laddu, tiny pearls of Indian tradition bursting with flavor. These delicate, pearl-sized treats, aptly named "moti" (pearls) and "choor" (crushed), offer a delightful textural experience.
Crispy fried gram flour droplets are lovingly soaked in a fragrant cardamom-infused sugar syrup, creating a symphony of sweet and aromatic bliss. Perfect for celebrations or a sweet escape any day, this recipe guides you from boondi to perfectly shaped laddu.
From scratch to sweet success, our easy-to-follow instructions will have you crafting these exquisite treats with confidence and joy.
Homemade Motichoor Laddu: A Step-by-Step Guide to Pearl-Sized Delights - Plattershare - Recipes, food stories and food lovers
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Recipe Time & More

Prep30 minutes
Cook30 minutes
Total1 hour
Calories69 kcal
Serves35
Perfect ForDesserts
TasteSweet

Ingredients
 

For the Boondi (Fried Gram Flour Pearls)

For the Sugar Syrup

For Garnish (Optional)

Other

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Instructions
 

  • First, prepare the sugar syrup. In a deep pot, combine the sugar and water. Cook over medium heat, stirring until the sugar dissolves completely.
  • Add 2 tablespoons of milk to the syrup. This helps to clarify the syrup. Skim off any impurities that rise to the surface.
  • If using, add the food coloring. Continue to boil the syrup until it thickens slightly and becomes sticky. Avoid letting the syrup reach a string consistency as this will cause crystallization. Remove from heat once it thickens.
  • If the syrup does reach a string consistency, add 4-5 tablespoons of water and remove from heat.

Make the boondi

  • In a bowl, whisk together the besan (gram flour) with 1/2 cup of milk until smooth. Gradually add the remaining milk in small portions, whisking constantly to create a thick yet pourable batter. Let the batter rest for 30 minutes. This allows the gram flour to hydrate, resulting in lighter boondi.
  • Heat ghee or oil in a deep pan for frying. To test the oil temperature, drop a small amount of batter into the hot oil. It should rise to the surface immediately. Hold a perforated spoon or boondi ladle (jhara/zara) over the hot oil and pour a small amount of batter over it. The batter will fall through the holes and form small, pearl-like droplets (boondi) in the oil.
  • Fry the boondi until golden brown and crispy. Remove them with a slotted spoon and drain on paper towels to remove excess oil.

Mixing the ingredients

  • Once the boondi has cooled completely, add it to the warm sugar syrup. Gently mix to ensure all the boondi are coated in syrup.
  • Take about 1 cup of the syrup-coated boondi and pulse it coarsely in a mixer. Repeat this process with the remaining boondi. This helps bind the laddu and create a softer texture.

Making Laddus

  • Lightly grease your hands with ghee. Take a portion of the pulsed boondi mixture and shape it into lemon-sized balls (laddu). Refrigerate until firm.
    Homemade Motichoor Laddu: A Step-by-Step Guide to Pearl-Sized Delights - Plattershare - Recipes, food stories and food lovers
  • Once firm, gently re-roll the laddu to perfect their round shape. Garnish with chopped pistachios, if desired. Serve at room temperature.

Recipe Notes

Expert Tips

  • For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
  • Adjust the spice level to your preference by adding more or less chili powder or using a milder or hotter variety.
  • Don't overcrowd the pan when browning the chicken. Work in batches to ensure even cooking and a nice crust.

Storage Instructions

  • Store leftover chicken chili in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave.

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4.60 from 5 votes

Recipe Nutrition

Calories: 69kcalCarbohydrates: 15gProtein: 1gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 2mgSodium: 7mgPotassium: 33mgFiber: 0.1gSugar: 15gVitamin A: 29IUVitamin C: 0.1mgCalcium: 21mgIron: 0.05mg

Amrita Iyer
Amrita Iyer

I am a passionate foodie who loves to cook, serve and love to see people relishing my creations. Since the time I was small I used to wonder about the 'how' of things in the kitchen.

Then when I finally ventured as an unprofessional kitchen helper for my late grand-mother (a par excellent cook in her own generation) I was fascinated by the amount of stuff you could do to a simple milk and rice to form a most yummy pudding.

Here I am sharing my recipes with a will to learn from some and educate others as well!

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