Every year, as the beautiful festival of Janmashtmi approaches, our homes come alive with devotion, joy, and unmistakable
scent of something sweet cooking in the kitchen. It’s the celebration of Lord Krishna’s birth, and no birthday is complete without a special treat, right?
Among all the festive sweets we prepare, Motichoor Laddu holds a place of honor. Soft, melt-in-the-mouth, delicately flavored with cardamom and studded with tiny boondis – it’s not just a sweet, it’s a symbol of celebration and love. These golden-orange spheres aren’t just offered to the deity as prasad; they carry with them generations of tradition, childhood memories, and the warmth of homemade joy.
Now, if you’ve ever thought that making motichoor laddus at home is complicated — full of tricky techniques and special utensils like the jhara — let me stop you right there. Because today, I’m sharing a super simple, beginner-friendly recipe that uses no jhara at all! Yes, you read that right — no need for any fancy tools. Just a piping bag (or even a ziplock!), a handful of ingredients, and lots of devotion.
This method is perfect for those who want to bring a traditional touch to their celebrations without getting intimidated by complex steps. Whether you’re preparing bhog for Krishna ji, making prasad for a satsang, or just indulging your sweet tooth — this no-fuss motichoor laddu recipe is going to be your go-to.
And the best part? You can make them with just 1 cup of besan — enough to roll out a dozen delightful laddus! They’re soft, aromatic, and full of texture from the crunchy cashews and melon seeds — and every bite feels like a sweet, sacred celebration.
So roll up your sleeves, gather your ingredients, and let’s start making these divine Motichoor Laddus — a delicious offering from your heart to Krishna’s plate.
Do visit my other Sweet dish |Festival recipes | Vrat recipes.. on my blog with this post on It includes, Rajbhog, Kheer Mohan recipe, Chawal ka meetha dosa, Seviyan ki kheer | Vermicelli Kheer, Besan ke Laddoo | Halwai style besan ke laddoo, Authentic Ukdiche Modak Recipe, Sugar free Lauki ki Kheer | Vrat Recipe, Shrikhand, Puri, and Batata Bhaji – A Gudi Padwa Special Thali, Rajasthani Lapsi made with jaggey, Moong Dal & Daliya Kheer,Quick Coconut Burfi – Ready in Just 2 Minutes! further, do check my other recipes collection All recipes
Ingredients
- Gram flour (besan) – 1 cup (coarse variety)
- Water – 1/2 cup (for batter)
- Orange food color – a pinch
- Ghee – for frying
- Sugar – 3/4 cup
- Water – 1/2 cup + 2 tbsp (for syrup)
- Lemon juice – 1/2 tsp
- Melon seeds (magaj) – 1 tsp
- Cashew nuts – 1 tbsp (chopped)
- Black cardamom seeds – from 1 pod
- Cardamom powder – 1/4 tsp
Method
Step – 1 Let’s start with our besan batter
- First, take 1 cup gram flour or besan and sieve it well to remove any lumps. This will give us a smooth batter.
- Now add a pinch of orange food colour, gradually add 1/2 cup water and mix to make a lump – free batter.
- make sure the batter isn’t too thick or too runny, it should be just right consistency! Mix until it becomes smooth and well blended.
- Rest the batter and let it rest for 10 minutes. Yes the batter needs a little break too!!
Step – 2 Time to fry boondi – NO Jhara needed!
- Take a piping bag Or any zip lock bag), place it inside a tall glass, and pour all the batter into it. Seal the top tightly using a rubber band or clip.
- Heat ghee in a pan or kadhai (you can also use oil if you prefer)
- Cut a tiny hole at the tip of the piping bag – just small enough for tiny boondi drops to come out!
- Now squeeze out a little batter directly into the hot ghee in small circles. Keep the flame medium.
- Fry until the boondi turns golden and round. You can see how beautifully round and perfect they are..
- Use a slotted spoon to remove them and transfer to a larger sieve or paper towel so the extra ghee drains out.
- Repeat this process for the remaining batter. From just 1 cup of besan, you can make around 12 laddus.
Step – 3 Let’s make the sugar syrup
- In a pan, add 3/4 cup sugar and 1/2 cup water. Heat on medium flame.
- Add a pinch of orange food colour and 1/2 tsp lemon juice – this helps prevent sugar crystallization in the syrup.
- Once the syrup is ready (no string consistency need), switch off the flame.
- Now, add the fried boondi to the syrup along with 1 black cardamoms seeds. It taste really good.
Step – 4 Time to add flavours & nuts
- Now, mix it well and cook on low heat so the boondi absorbs the syrup nicely.
- Next, add chopped cashews and melon seeds (magaj), and give it a nice stir.
- Add 1/4 tsp cardamom powder.
- If the mixture feels too dry, add a tablespoon or two of warm water. Motichoor boondi is supposed to stay soft!
- Once everything is mixed well, turn off the stove. Cover and let it rest for 10–15 minutes to let all flavors blend.
Step – 5 Let’s shape the laddus
- Once the mixture cools to room temperature, start shaping the laddus while it’s still a little warm.
- If you like, decorate the laddus with silver leaf, (chandi k vark) to make them look festive!
- Our laddus are ready!! You can store them in a air tight tin. Store the in the fridge for up to 1 week.
So did you see how easy and fun it is to make Motichoor Laddus without any fancy tools? Make them for Krishna ji this Janmashtami, Diwali or any festivals and enjoy with your family!
If you liked this recipe, don’t forget to like, share, and subscribe to the channel. I’ll see you next time with another delicious recipe.
Jai Shri Krishna! Radhe Radhe
