The major difference between boondi ladoo and motichoor ladoo is the size of the tiny boondi/fried gram flour balls. boondi ladoo has the gram flour balls bigger in size and motichoor ladoos have smaller ones. both the ladoos are made from gram flour or besan batter. the batter is poured through a ladle or sieve with perforations and these give rise to round shaped droplets, called as boondi (derived from the word ‘boond’ in hindi which means water droplets).
There are two types of boondi ladoos. one is a soft textured one and the other is a crisp hard one. both these ladoos have some variations in the method, thus yielding different textures.
In hindi the word ‘moti’ means pearl and ‘choor’ means to crush or crumble. literally translated to crumbled pearls. actually when you hold these ladoos in your hand and even apply a little pressure, they crumble.
If you plan to make the motichoor ladoos, for any deity or for pooja, then i do suggest adding a pinch of edible camphor in the ladoos. you can also fry the boondi in ghee. generally, most food offered for bhog or naivedyam, are made in cow’s ghee. ghee has a satvik quality and hence used for religious purposes.
Ladoos is offered to many indian gods & goddesses. many indian temples offer ladoos as prasad to the devotess. one of the most famous ladoos, we have had as prashad, are from the tirupati temple in andhra pradesh, india. another prashad, we look forward is the boondi ladoo from shirdi sai temple, nasik, india. whenever we want to make any food for deities then refrain from tasting or smelling the food. prepare the food with lot of devotion, cleanliness and peaceful state of mind.
If you have a pooja or any religious activity at home, then these motichoor ladoos, can be given as prashad to the devotees. usually, four small ladoos are given in one pack.
| MOTICHOOR LADOO | ORIGINAL PRICE | SPECIAL OFFER |
| 250gm(Approx. 3 - 5 pcs) | £5.00 | £3.00 |
| 500gm(Approx. 5 - 10 pcs) | £7.00 | £5.00 |
| 1k/g(Approx. 15 - 20 pcs) | £12.00 | £9.00 |
Motichoor Ladoo Recipe | Ladoo Recipe
Ingredients
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Gram Flour 2 1/2 cups
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Sugar 1 1/3 cups
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Milk 1/4 cup
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Orange colour as required
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Ghee to deep fry
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Green cardamom seeds 1 tablespoon
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Almonds blanched and slivered 10
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Pistachios blanched and slivered 10
Method
Step 1 - Cook sugar with three cups of water to make syrup of one thread consistency. Add milk and when the scum rises to the top, remove it. Add colour as desired and keep the syrup aside.
Step 2 - Make a thin batter of besan with three cups of water (pouring consistency). Add colour as desired.
Step 3 - Heat sufficient ghee in a kadai. Hold a perforated spoon over the hot ghee, pour a little batter over it and pass the batter through it fast into the kadai to make boondis. Fry for about two to three minutes.
Step 4 - Remove the boondis using a slotted spoon, drain thoroughly and put into the syrup. When the boondis have absorbed all the syrup add cardamom seeds and mix gently.
Step 5 - Divide into twenty-five portions and shape each into a laddoo. Step 6 Garnish with slivers of pistachios or almonds. Cool and store.
