Raksha Bandhan is a very special occasion that is celebrated annually between the siblings. During the festival sisters offer sweet to brothers after tieing the rakhi and well wishing for their future with love.
Mothichur laddu is one of the popular sweets prepared during the Raksha Bandhan festival. They are very soft, delicious and melt in mouth immediately. Motichur ladoo is made with sugar, gram flour and a little bit of spices.
Mothichur Ladoo - Popular Indian Raksha Bandhan Sweet
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Category
Dessert
Servings
3
Prep Time
15 minutes
Cook Time
15 minutes
Mothichur laddu is one of the popular sweets prepared during the Raksha Bandhan festival. They are very soft, delicious and melt in mouth immediately. Motichur ladoo is made with sugar, gram flour and a little bit of spices.
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Ingredients
½ a Cup Of Water
-
1 Cup Of Sugar
A Pinch Of Saffron Powder or Crushed Kesar (Saffron)
¾th Cup Of Water
-
1 Cup Of Gram Flour (Besan)
½ Tablespoon Of Melon Seeds
A Drop Of Oil or Ghee for Applying To The Palm While Making Ladoos
-
A Pinch Of Crushed Kesar or Saffron Powder
Oil For Deep Frying
-
2 Black Cardamoms (Skinless and Seedless)
For The Sugar Syrup
For Preparing Boondi
Directions
PREPARING SUGAR SYRUP
On the stove top in a pan dissolve saffron, water and sugar.
Cook the sugar syrup until it reaches a thread like consistency and then turn off the flame.
PREPARING BOONDI
Mix crushed saffron, water and besan/gram flour to form a smooth flowing batter. Batter must be of medium consistency without any lumps.
Heat oil in a pan. The oil must be moderately hot to deep fry the boondi. Use a perforated spoon.
Take a spoon of batter and pour it on the perforated spoon. Press the batter against the perforations so that they drop into the oil and get fried into boondi.
Deep fry the gram flour balls/boondi until they turn into golden colour. Remove the boondi from the oil when it stops sizzling to get the correct texture of the gram flour balls.
Don’t over fry the boondi because if the boondi is crispy, then mothichur laddu wont be soft and wont absorb sugar syrup.
PREPARING MOTICHUR LADOO
After removing the boondi, drain the oil completely. Then add the boondi directly to the hot sugar syrup.
Reheat the sugar syrup if it becomes cold and forms into crystals.
Add all the boondi immediately to the hot sugar syrup by mixing well until the boondi get softened in the syrup.
Add the sugar syrup and boondi to a blender. Add 1 tablespoon of hot water and grind them together to get a smaller shape.
To shape the motichur ladoo, don’t blend too much. You can adjust water depending on how to get the correct texture of the boondi (soft).
Now add the black cardamom and melon seeds (magaz) and mix well.
Apply a few drops of ghee or oil on your palm to shape the mothichur ladoo round.
Garnish the motichur ladoo with raisins, dry fruits or even the melon seeds. You can refrigerate the ladoos as they are not made with ghee.
Recipe Note
* Keep the sugar syrup hot.
* Don't over fry the boondi as they should not become crispy.
* While blending, do not over pulse the ladoo mixture, since we need fine boondi to prepare the sweet.
* Fry the boondi in a medium hot oil.