Motichoor ladoo is a delicious mouthwatering sweet which is famous in Northern part of India. Ladoo is commonly offered to GOD during worship as well as served on festival or occasions. These ladoos are all time favorite of my kids favorite. The ladoos are made from batter made of besan flour and deep fried in oil/ghee, then simmered in sugar syrup to thicken for final preparation. The laddos are flavored with rose essences and cardamon powder. The most important part of the recipe is the batter consistency and temperature of oil/ghee. Batter consistency should be medium thin so that it easily pass through Jhara. The process is little complex as you need to tap Jhara over the heated oil/ghee pot at a consistent speed to get the boondi shape. To make fine boondi you need Jhara with fine holes.

Motichoor laddo and boondi ladoo are little different with each other as boondis for motichoor is much finer than boondis of boondi ladoo. Preparing these ladoos is a bit time consuming and involved process and requires little practice and patience to get it perfect. I was able to get it right in my second attempt. I prepared these for Diwali and it came out perfect.