Laddu or laddoo are sphere-shaped sweets originated in the Indian subcontinent.
Motichoor laddu is made from fine boondi (made from gram flour/chickpea flour/besan) where the balls are tiny and are cooked with ghee or oil, later immersed in thick sugar syrup and finally shaped into ladoo. Originally this laddu was a north Indian sweet, but it is now popular throughout the Indian subcontinent.
Motichoor Laddoo is a popular mithai/sweet served as a dessert during festivals and special occasions. It's offered to the Lord Ganesha on Diwali.
This melt in the mouth Indian delicacy gets its name from the hindi word “Moti” that means pearls and choor that means “crushed”. Together it means “Crushed Pearl balls”. Binding them together is a bit tricky task as they can crumble again, if more pressure is applied.
This is my husband's favourite sweets. We could not find it in any sweets shop so I tried at home, gave him a surprise on his birthday. He was so happy so was I. My efforts paid off fully by seeing him happily enjoying his favourite sweets.
While preparing the sugar syrup for the motichoor laddus add lemon juice or citric acid, this will prevent the sugar from crystallising.