Motichur Laddu



  1. 2 ½ cups Gram Flour (not superfine variety)
  2. 500 ml Milk
  3. 1/2 tsp Cardamom Powder
  4. 3 cups Ghee
  5. A fine-holed Shallow Strainer Spoon
  6. For Syrup
  7. 2 1/2 cups Sugar
  8. 3 1/2 cups Water
  9. 2 tbsp. Milk
  10. 3 cups Ghee


  • For Syrup
  • Put sugar and water in a vessel and boil.
  • When sugar dissolves, add milk.
  • Boil for 5 minutes till scum forms on top.
  • Strain and return to fire.
  • Add color and boil till sticky but no thread has formed.
  • Add cardamom powder and mix. Keep aside.
  • For Boondi
  • Mix flour and milk to a smooth batter
  • Mix all the ingredients mentioned under stuffing except milk
  • Heat ghee in a heavy frying pan
  • Hold strainer on top with one hand
  • With the other pour some batter all over the holes
  • Tap gently till all batter has fallen into hot ghee
  • Stir with another strainer and remove when light golden
  • Keep aside. Repeat for remaining batter
  • Final Steps
  • Immerse boondi in syrup.
  • Drain any excess syrup.
  • Spread in a large plate. Sprinkle little hot water over it.
  • Cover and keep for 5 minutes.
  • Shape in laddoos with moist palms.
  • Cool and keep open to dry, before storing in containers.