Homemade Motichoor Laddu Recipe – Soft, Juicy and Delicious

 

Motichoor Laddu is one of those sweets that most of us love, especially during festivals and family celebrations. I have always loved the tiny, soft boondi and the sweet flavor of cardamom in these laddus.

Making Motichoor Laddu at home may look a little difficult at first, but once you get the boondi and sugar syrup right, the rest is quite simple.

Let's see how to make these delicious, sweet-shop-style Motichoor Laddus at home!

Ingredients

For making boondi

• 1 cup besan (gram flour)

• Approximately ¾ cup water

• A small pinch of orange food color

• A pinch of baking soda (optional)

• Oil for frying

For sugar syrup

• 1 cup sugar

• ½ cup water

• ¼ teaspoon cardamom powder

• ½ teaspoon rose water

• A few drops of lemon juice

For garnish

• 1 tablespoon melon seeds (optional)

• Chopped pistachios

• 1 teaspoon ghee

How to Make Motichoor Laddu

Step 1: Prepare the besan batter

Take besan in a mixing bowl and slowly add water while mixing. Make sure there are no lumps. The batter should be smooth and flowing, not too thick or too watery.

Add a little orange food color and mix well.

Step 2: Make the tiny boondi

Heat oil in a pan over medium heat. Take a fine-hole boondi ladle and pour some batter over it. Gently spread the batter so that tiny drops fall into the hot oil.

Fry the boondi for just a short time. We don't want crispy boondi for Motichoor Laddu. It should remain soft.

Remove the boondi and keep it aside.

Step 3: Prepare the sugar syrup

Add sugar and water to a pan and bring it to a boil. Once the sugar dissolves and the syrup becomes slightly sticky, add cardamom powder, rose water and a few drops of lemon juice.

Keep the syrup warm.

Step 4: Mix the boondi with sugar syrup

Add the freshly prepared boondi to the warm sugar syrup and mix gently.

Cover and leave it for about 10–15 minutes so the boondi absorbs the syrup nicely.

If the boondi looks a little big, you can pulse the mixture briefly in a mixer to get that fine Motichoor texture. Be careful not to grind it into a paste.

Add melon seeds and a little ghee.

Step 5: Shape the laddus

While the mixture is still warm, grease your palms with a little ghee.

Take a small portion of the mixture and gently press it between your palms to make round laddus.

Garnish with chopped pistachios and allow them to cool.

Your homemade Motichoor Laddus are ready to enjoy!

A Few Tips from My Kitchen

• Make sure the boondi is tiny and soft.

• Don't fry the boondi for too long.

• The sugar syrup should not become too thick.

• Shape the laddus while the mixture is still warm.

• If the mixture feels dry, add a little warm sugar syrup.

These laddus are perfect for festivals, celebrations or simply when you feel like enjoying something sweet at home.

Happy Cooking! ❤️

VivahaBhojaNambhu

Homemade Crispy Jalebi Recipe | Traditional Indian Sweet

Jalebi is a popular Indian sweet known for its crispy, golden spirals soaked in delicious sugar syrup. It is enjoyed during festivals, celebrations, and special occasions.

This homemade jalebi recipe uses a traditionally fermented batter made with all-purpose flour, curd, and cornflour. The jalebis are fried until golden and dipped in sweet syrup for a crispy outside and juicy inside.

Ingredients

For the Jalebi Batter

• Maida (all-purpose flour) – 100 grams

• Cornflour (cornstarch) – 30 grams

• Curd (plain yogurt) – 1 cup

• Saffron – 2 strands

• Warm milk – a little, for soaking saffron

• Water – as required to adjust batter consistency

For the Sugar Syrup

• Sugar or jaggery – 1 cup

• Water – as required

• Lemon juice – a few drops, up to 1 teaspoon if needed

For Frying

• Oil – as required for deep frying

How to Make Crispy Jalebi at Home

Step 1: Prepare the Jalebi Batter

In a mixing bowl, add the curd and whisk until smooth.

Add the maida and cornflour. Mix thoroughly to make a smooth batter without lumps.

Soak the saffron strands in a little warm milk and add them to the batter.

Add water gradually, only if required, until the batter reaches a smooth, thick but pipeable consistency.

Step 2: Ferment the Batter

Cover the bowl and leave the batter to ferment for approximately 24 hours in a suitable warm place.

The batter should develop a slightly tangy aroma. Fermentation time may vary depending on room temperature.

After fermentation, stir gently and check the consistency. The batter should flow smoothly when piped without being too watery.

Step 3: Prepare the Sugar Syrup

Add 1 cup of sugar or jaggery to a saucepan with enough water to dissolve it.

Heat the mixture, stirring until dissolved, and cook until it reaches a light one-thread consistency.

Add a few drops of lemon juice to help reduce sugar crystallization.

Keep the syrup warm while preparing the jalebis.

Step 4: Shape and Fry the Jalebis

Heat oil in a wide frying pan over medium-low heat.

Transfer the fermented batter into a jalebi-making bottle or piping bag with a small opening.

Carefully pipe the batter into the hot oil in circular spiral shapes.

Fry until the jalebis become golden and crispy, turning them as needed.

Maintain a steady oil temperature so the jalebis cook evenly without burning.

Step 5: Soak the Jalebis in Sugar Syrup

Remove the fried jalebis from the oil and allow excess oil to drain.

Immediately transfer them into the warm sugar syrup.

Let them soak for approximately one minute, then remove and arrange on a serving plate.

Step 6: Serve

Serve your homemade crispy jalebis warm or at room temperature.

Enjoy these delicious Indian sweets during festivals, family celebrations, or whenever you crave something sweet!

Tips for Perfect Crispy Jalebi

• Batter consistency: Keep the batter thick enough to hold its spiral shape when piped.

• Fermentation: Allow the batter to ferment properly for a traditional slightly tangy flavor.

• Oil temperature: Avoid excessively hot oil, which can brown the jalebis before they become crispy.

• Sugar syrup: Keep the syrup warm, not boiling, while soaking the jalebis.

• Lemon juice: A few drops help prevent the sugar syrup from crystallizing.

• Serving: Jalebis taste especially delicious when freshly prepared.

Sugar vs. Jaggery Jalebi

You can prepare this recipe using either sugar or jaggery.

Sugar syrup gives jalebi its familiar traditional sweetness and appearance, while jaggery syrup offers a deeper, caramel-like flavor and a darker color.

Happy Cooking! ❤️

VivahaBhojaNambhu