If you’ve ever had a Motichur Ladoo and thought, “This could use a little floral magic,” then you’re in for a treat. Rose-flavored Motichoor Ladoo brings a fragrant twist to the classic Indian sweet, balancing delicate rose essence with the rich, ghee-laden charm of traditional ladoos. These pretty pink-orange spheres are often the stars of festive platters, but this version gives them a romantic makeover that's perfect for weddings, poojas, or simply when you're craving something extra special with your evening chai.
Rose-Flavored Motichoor Ladoo
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine Indian
Boondi Jhara or perforated ladle Essential for making the tiny boondi droplets. If you don’t have one, a large slotted spoon works in a pinch.
Deep frying pan For frying the boondis evenly.
Heavy-bottomed saucepan To prepare the sugar syrup without burning.
Mixing bowl To combine boondi and syrup.
Food processor (optional) For a finer texture before shaping the ladoos.
- 1 cup fine besan gram flour
- ¾ cup water
- 1 tbsp rose water or more, based on your preference
- Few drops of pink or orange food color
- 1½ cups sugar
- 1 cup water for sugar syrup
- ¼ tsp cardamom powder
- 2 tbsp ghee for binding
- 2 tbsp chopped pistachios
- 2 tbsp chopped almonds
- Dried rose petals for garnish
- Optional: a few strands of saffron soaked in warm milk
Make the Batter
In a bowl, mix besan, water, and a drop or two of food coloring until smooth. The consistency should be thin enough to flow easily through the perforated ladle.
Fry the Boondi
Heat oil or ghee in a deep pan. Hold the boondi jhara over the oil and pour a spoonful of batter over it. Tap or swirl gently to let droplets fall into the oil. Fry just until they're soft—not crispy.
Prepare Sugar Syrup
In a separate pan, dissolve sugar in water and bring to a boil. Add cardamom powder, rose water, and saffron milk (if using). Cook until it reaches a one-string consistency.
Combine Boondi & Syrup
Add the warm boondi directly into the syrup. Let it soak for about 10 minutes so the flavors can meld.
Blend and Shape
For that classic motichoor texture, pulse the soaked boondi in a food processor just once or twice. Then, mix in ghee and chopped dry fruits. Shape the mixture into small ladoos while it’s still warm.
Garnish
Top with more pistachios, almonds, and a pinch of dried rose petals for that final luxe touch.
Pairings
These rose-scented ladoos pair wonderfully with masala chai or a glass of cold badam milk. They also make a classy addition to festive thalis alongside classics like Churma Ladoo or Nariyal Ladoo. If you're serving them at a brunch or gathering, include a savory item like dhokla or mini samosas for contrast, and consider offering a mix of Dry Fruits Ladoo and Coconut Ladoo to round out the sweet platter.
FAQs
1. Can I use regular besan instead of fine besan?
Fine besan is ideal for this recipe because it yields the soft, melt-in-your-mouth texture typical of Motichur Ladoo Recipes. Coarse besan may result in grainy or dense boondis.
2. What kind of rose flavoring should I use?
Food-grade rose water or rose essence works best. Avoid using rose syrup as it might overpower the dish or add unwanted sweetness.
3. Can I make these ahead of time?
Yes! These ladoos keep well for up to a week in an airtight container at room temperature. Just avoid refrigeration unless your home is particularly warm.
4. Is this a healthy laddoo recipe?
While this isn’t exactly a Healthy Laddoo Recipe, using ghee in moderation and adding dry fruits does add nutritional value. For a lighter option, check out Besan Ladoo Recipes or Dry Fruits Ladoo Recipes.
5. Can I serve this for breakfast?
If you’re into sweet Breakfast Ideas, a single ladoo with a cup of warm milk can be a cozy, indulgent start to the day.
6. What if I want to experiment?
You can try folding in desiccated coconut for a cross between this and a Coconut Ladoo Recipe. Or swap the dry fruits with cashews for a richer flavor profile.
7. How is this different from Boondi Ladoo Recipes?
The key difference lies in texture. Boondi Ladoo Recipes often use larger, crispier boondis, while the Moti Chur Ladoo Recipe (like this one) uses finer, softer boondis for that signature melt-in-the-mouth feel.
