Motichoor Laddoo

For Indians, a celebration seems incomplete without Motichoor ke Laddoo. This quick and simple Motichoor Ladoo recipe with step-by-step instructions is just what every household needs.
This ladoo recipe is ideal for any festival and is typically served as a prasad. However, you can make Motichoor laddoo whenever you want.

*Images for representation purposes only.

Ingredients for Motichoor Laddoo
(20 Servings)

  • Gram flour (besan): 2.5 Cups
  • Sharma's Kitchen Pure Desi Ghee: 3 Cups
  • Baking soda: 2 pinch
  • Green cardamom: 1.5 teaspoon
  • Edible food color: half teaspoon

For Sugar Syrup

  • sugar: 3 Cup
  • Water: 2 Cup

Motichoor Laddoo Recipe: Step-by-Step Instructions

Step 1: Make the boondi batter

To make this traditional Indian sweet delicacy at home, add 2 1/2 cups of gram flour to a large bowl, then add the orange food coloring and mix well. After that, add some water and baking soda. Ensure there are no lumps in the mixture by thoroughly blending it. Once the mixture reaches the ideal consistency it's time to proceed to the next step.

Step 2: Get the boondi ready

Heat Sharma’s Kitchen Pure Desi Ghee in a deep-frying pan. Add some of the batter to a jhada (perforated ladle) that has been placed on top of the oil. Allow the boondi batter to slowly fall into the ghee, then cook until done on low heat. When finished, lay the boondi on a piece of paper to absorb extra oil.

Step 3: Make sugar syrup and mix it with the boondi

Take a pan, add water and sugar, and let this mixture boil until it has the consistency of two strings. Then add cardamom powder and cook for a few minutes. Then add the boondi and continue to cook until the sugar syrup and boondi are thoroughly combined. Close the lid and turn off the flame.

Step 4: Garnish and serve

Lightly grease your hand with ghee and shape the laddoos. Put them on a tray, top them with some crushed nuts, and enjoy!


If it’s pure, you can be sure

  • Shelf-stable Due to its low moisture content and lack of dairy, ghee won’t turn rancid at room temperature like butter and retains its original flavor and freshness for up to a year without refrigeration.
  • High Smoke Point Ghee’s smoke point – the temperature at which the oil begins to smoke and generate toxic fumes and harmful free radicals – is nearly 500°F, which is higher than most cooking oils and much higher than ordinary butter’s smoke point of 350°F.
  • Stimulates the digestive system Ghee stimulates the secretion of stomach acids to aid in digestion, while other fats and oils, can slow down the body’s digestive process and sit heavy in the stomach.
  • Suitable for the dairy intolerant Ghee is produced when butter is clarified, meaning all but trace amounts of lactose and casein are removed. Though tiny amounts of lactose or casein can remain, they exist at a level low enough not to cause concern for a Paleo dieter or those with Lactose or casein intolerance.


Try one of many delicious recipes using Sharma’s Kitchen Pure Ghee



Multiple Gold & Silver winner at both DIAA and Sydney Royal Awards

    Quick enquiry

    back to top