Motichur laddu are delicate, delish soften in the mouth, ladoo made principally with gram flour, sugar, and flavors. The gram flour hitter is seared to make small balls or boondi and blended in with sugar syrup, nuts or seeds and later formed to slick round balls. Motichoor ladoo is a well-known sweet from North Indian cooking and is frequently made during celebrations or festivities.


  • Gram Flour – 2 1/2 cups
  • Sugar –1 1/3 cups
  • Milk – 1/4 cup
  • Orange food (Optional)
  • Oil
  • Green cardamom seeds – 1 tbsp
  • Almonds
  • Cashews


  • First, take a skillet cook sugar with three cups of water to make a syrup.
  • Add milk to it and when the rubbish ascends to the top, set it to the side.
  • Presently add the food color as wanted and keep the syrup to the side.
  • Make a loose batter of Besan with three cups of water (pouring consistency) and add food color to it too, as wanted.
  • In a pan or skillet, heat oil to fry the boondhi, pour a little hitter over it and straightaway press the player through it into the fryer to make Boondi's. Fry for around a few minutes.
  • Presently remove the Boondi's utilizing an opened spoon, channel the oil completely and dunk into the syrup. At the point when the Boondi's have absorbed all the syrup, add cardamom seeds and blend tenderly without pounding the Boondi's
  • Take some amounts and shape each into a Laddoo.
  • Garnish with cashews and almonds, cool, and serve!