Home-made Motichur is a unique variation of the traditional Indian sweet, Motichur Ladoo, Here, moong dal (yellow lentils) is used as the base, lending a slightly different flavor and texture. This version of Motichur has the earthy, rich flavor of moong dal and a softer texture compared to the besan-based one. It’s perfect for festive occasions or as a special homemade treat!
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Wash and soak moong dal in 1 cup water for 15- 20min. Once the moong dal doubles its size , transfer into mixie jar and blend without adding extra water .
Add turmeric and salt and beat the batter using fingers for 5-7 min.
Heat oil and fry into small to medium size balls. Fry till it turns crisp golden yellow in colour. This will take around 6- 7 min to get fried . Cool down the vadas then transfer it to a mixie jar and grind finely without adding water.
In a pan , add sugar with water . The syrup should be string like thing . Quickly add the food color . Here I have combined red and yellow colour to make orange . You can use saffron colour as well.
Add the mixture to the syrup . Mix well . Keep the flame low. If you find the mixture dry you can add 1 tbsp milk or 2-3 tbsp ghee to moisten it.
Switch off the flame. Add Cardamom powder, chopped mix dryfruits of your choice and mix well. Let it rest for sometime till it is safe for you to make Motichur ladoos.
Make ladoos and garnish with pistachio flakes . Moong dal Motichur Ladoo is ready to serve !!!
Moong dal should be soaked before making batter.
Beat the moong dal batter really well to make it soft and fluffy.
Heat oil really well so that the Vada doesn't absorb much oil thereby becoming soggy.
Sugar syrup should be string like consistency before adding the moong dal crumbles.
How do I make Motichur Ladoo using moong dal instead of besan?
To make Motichur Ladoo with moong dal, start by washing and soaking 1 cup of moong dal in water for 15-20 minutes. Once it doubles in size, blend it without adding extra water, then mix in turmeric and salt. Fry small to medium-sized balls in hot oil until they turn golden brown. After cooling, grind them finely, prepare a sugar syrup, and combine everything to form ladoos.
What are some dietary considerations for making Motichur Ladoo?
This homemade Motichur Ladoo recipe is vegetarian and can be made vegan by omitting ghee and using only milk if desired. Additionally, it is gluten-free since it uses moong dal instead of wheat flour, making it suitable for those with gluten sensitivities.
Can I substitute moong dal with another ingredient in Motichur Ladoo?
While moong dal is the star ingredient for this recipe, you can experiment with other lentils like urad dal for a different flavor. However, keep in mind that this may alter the texture and taste of the final ladoos.
How should I store homemade Motichur Ladoo for freshness?
To keep your homemade Motichur Ladoo fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate them, which will extend their shelf life to about two weeks. Just make sure to bring them to room temperature before serving.
What can I pair with Motichur Ladoo for a festive occasion?
Motichur Ladoo pairs wonderfully with a cup of masala chai or a glass of sweetened milk. For a festive spread, consider serving them alongside other Indian sweets like Gulab Jamun or Barfi, and complement the meal with savory snacks like Samosas or Pakoras.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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