motichoor ladoo RECIPE

Motichoor ladoo recipe is my all time favourite sweet. I love all kinds of ladoo particulary thirupathi ladoo. This motichur ladoo was in my mind to try for diwali. This orange ladoo looks fabulous isn’t it ? I made it recently and it turned out perfect and tasty.  Boondhi ladoo and motichoor ladoo recipe are all same it just varies in size. This boondhi ladoo have big boondhi in it whereas motichoor ladoo have tiny boondhi. Trust me homemade motichoor ladoo tastes 100 times better than store bought ones. Don’t think, this is a difficult recipe. It you follow the recipe and use the right proportion of ingredients, it will be easy and its totally worth the effort.  Everyone in my family loved it. Try this for diwali, you will love it too. Check the full diwali recipes collection.

                                       “Happy Diwali to everyone” 😛  😛  😛 


Motichoor Ladoo Recipe

How to make boondhi for ladoo


How to make sugar syrup and shape the ladoo


Prep time

Cook time

Total time


Motichoor ladoo recipe is a all time favourite sweet to me made with gram flour and sugar syrup. Try this tasty ladoo for diwali or festival occasion.
Recipe type: sweets
Cuisine: Indian
Serves: 35 ladoo

  • 2 Cups of Besan Flour (homemade)
  • 100 ml of Milk
  • 1 Pinch of Orange Colour (kesari colour)
  • Pinch of Salt
  • Water as needed
  • 1 and ¼ Cup of Sugar
  • 1 Cup of Water
  • 1 tsp of lemon juice
  • 10 Almonds, Sliced
  • 2 Tbsp of Ghee
  • Pinch of Cardamom Powder

  1. Making of Boondhi
  2. In a bowl, add besan flour.
  3. To a 100 ml warm milk, add food colour and mix well. Now add this to besan flour bowl. Mix well.
  4. Add enough water and salt, whisk well to avoid lumps.The batter should be little thin than dosa batter consistency.
  5. Heat a pan (kadai) with oil to deep fry. Keep a heavy box / container taller than kadai. Just keep the box closer to kadai. Place a kitchen towel over the box and keep it ready. This arrangement is to tap the ladle. Please check the pic for details. Pour the batter over the perforated ladle, swirl it and tap it strongly with laddle on the box . So that the boondhi will fell down like rain.
  6. Just fry the boondhi for 30 secs – 1 min and take out carefully with ladle. Drain it in a paper towel.
  7. Repeat the same process for the rest of the batter.
  8. Now boondhi is ready and let it cool for sometime.
  9. Making of sugar syrup
  10. Heat a pan with sugar and water, boil it and stir it until you get single string consistency. Once it is reached, add lemon juice and turn it off. Add fried boondhi to the syrup.
  11. Mix it gently and cover it with lid. Leave it undisturbed for 30- 45 mins.
  12. After the boondhi absorbed all the syrup, transfer it to a mixier and pulse it once or twice. Transfer this to a plate. Now add nuts, cardamom powder and ghee. mix well.
  13. Shaping of ladoo
  14. Grease your hands with ghee or oil and make round shape ladoo out of the mixture.
  15. Yummy, rich motichoor ladoo is ready to eat 🙂

Boondhi batter consistency is important. Make sure you dont add too much of water.
Add any food colour of your choice. Here I used orange colour.
Single string sugar syrup consisteny is another important factor for perfect ladoo.
Add any nuts or musk melon seeds to ladoo.
Adding lemon juice to avoid crystallization of sugar syrup.
Adding ghee is optional.
I have fried boondhi in oil. You can fry them in ghee too or 50% oil and 50% ghee.
My ladle gave big boondhi so I pulsed the mixture to get tiny boodhi. If you get tiny hole ladle from near by store you don’t need to pulse it.




Kyoya Gulab Jamun Recipe / Homemade Gulab Jamun

kyoya gulab jamun recipe

Kyoya gulab jamun recipe (Homemade Gulab jamun) is a Indian classic dessert made with kyoya (unsweetened milk solids) as main ingredient. To be honest, I love only home-made gulab jamun. Gulab jamuns are favourite to everyone and it can be prepared for all festival occasions. Gulab jamun can be made in different ways like milk powder gulab jamun, potato gulab jamun, bread gulab jamun. But this kyoya (mawa) gulab jamuns are best, they are light, super soft and melt in mouth in texture. I used readymade kyoya to make this gulab jamun, you can also use homemade kyoya. It is really an easy recipe to try for this diwali with simple ingredients and tastes yummy.

Click this link for other diwali sweet recipes  

gulab jamun recipe

How to make kyoya gulab jamun recipe


homemade gulab jamun recipe

Kyoya Gulab Jamun Recipe / Homemade Gulab Jamun
Prep time

Cook time

Total time


Kyoya gulab jamun (Homemade gulab jamun) is a Indian classic dessert made with kyoya as main ingredient. They are light, super soft in texture. Try this easy recipe for diwali, you will love it.
Recipe type: Dessert
Cuisine: Indian
Serves: 25

  • 200 gms of Kyoya (unsweetened milk solids)
  • 4 Tbsp of Maida (all purpose flour)
  • Pinch of salt
  • 2 Pinches of baking soda
  • 2-3 Cardamom
  • 1 and ½ cups of Sugar
  • 1 and ½ cups of Water
  • Oil to deep fry
  • Rose Essence is optional

  1. First bring the kyoya to room temperature.
  2. Take kyoya in a bowl and crumble it. Add maida, baking soda, salt to a bowl and miix well.
  3. Add water little by little, gather together to form a dough. Take a tablespoon, scoop the dough and invert it and shape it into a ball as shown in the picture. Dont apply pressure while rolling and dont roll them tight.
  4. Meanwhile, make a sugar syrup – take sugar and water in a pan, boil it for 10 mins. Add cardamom and stir it gently, if syrup turns sticky turn it off.
  5. Heat a pan with oil to deep fry. When it is hot, drop the jamuns 2-4 at a time, fry them in a medium flame till golden brown. After it is done, drain it in a paper towel and add it to warm syrup (not super hot). If you want, add rose essence to the syrup. Cover it and let it rest for 4 hrs to absorb the sugar syrup.
  6. Garnish with nuts of your choice.
  7. Kyoya gulab jamuns are ready.

Dont apply pressure while rolling the dough and dont roll the dough tightly.
If your dough is too sticky, add extra tbsp of maida not more than that.
Make sure you keep in low flame while cooking the jamuns as it may get burnt easily.If the oil is too hot, then the jamuns may turn brown faster but it may not have cooked inside especially the center part.
If you have cracks, sprinkle little more water and make a dough.
Do not add too much of water while kneading as kyoya is moist in texture.
Fry only till deep golden brown, not too dark.
Give at least 3-4 hours standing time before eating the tasty jamun.

mawa gulab jamun

Chettinad Seepu Seedai Recipe / Diwali Snacks

chettinad seepu seedai recipe

Seepu Seedai is a traditional chettinad special snack. Seepu means Comb. This seedai has comb design and hence the name. When I asked this chettinad seepu seedai recipe to my friend (Subbu Lakshmi), she sent me her grandma’s recipe in watsapp. I immediately tried it and it was very tasty and crispy.  I have seen this recipe in so many blogs but this is the first time I tried my hands, to my surprise it came out awesome. I really like the coconut milk flavor in it. Making seepu seedai at home is time consuming and you need little patience to make it. Kids will surely enjoy this snack by wearing them on their fingers before the munch it. Try this crunchy snack for coming diwali, share it with your friends and enjoy. Also check other chettinadu recipe – Adhirasam.

How to make chettinad seepu seedai recipe

making of seepu seedai

Chettinad Seepu Seedai Recipe / Diwali Snacks
Prep time

Cook time

Total time


Seepu seedai is a traditional chettinadu snacks made with rice flour,dal and coconut milk. You can make this for coming diwali
Recipe type: snacks
Cuisine: Indian

  • 4 Cups of Raw Rice (Maavu Arisi)
  • ¾ Cup of Urad Dal, Roast it and powder it
  • ½ Cup of Moong Dal, Roast it and powder it
  • 1 Small Coconut -Extract the thick coconut milk
  • Water and salt as needed

  1. Rinse the raw rice twice and soak it in a water for 1 hour. Drain the water and spread it in a clean white towel and dry it for 45 mins. It has to be little moist. Now transfer it to a mixie jar and grind it to a fine powder. Sieve it finely.
  2. Now add grated coconut to a mixie jar and add little water, grind it. Extract the milk and keep it aside.
  3. Heat a pan, add urad dal till golden brown. Transfer dal to a mixie jar and powder it finely and sieve it. Keep it aside.
  4. Heat a pan, add moong dal till golden brown. Transfer dal to a mixie jar and powder it finely and sieve it. Keep it aside.
  5. In a idly pan, steam the flour for 5 mins.
  6. In a bowl, add rice flour, urad dal powder, moong dal powder and salt. Mix it well. Slightly warm the coconut milk and add little by little to the flour and add little water if needed. Knead it to a smooth dough without cracks.
  7. Take your murukku press, place the template and fill it with little dough.
  8. Press it on a plate or paper to a long strips. Cut it into small strips with knife. Roll it around your finger and seal the edges. Repeat the same process for the rest of the dough.
  9. Heat the oil and when it is hot add seedai and in medium flame, fry it. It will take long time to cook.
  10. After “ssh” sound stops, take it out and drain it in a paper towel.
  11. Repeat the same procedure for the rest of the seedai.
  12. Seepu seedai is ready to serve.

Alternate method in which you can use hair comb to shape the seedai.Buy a new comb, grease it with oil. Press the dough slightly over the comb, you will get impression and then roll it.
Always use homemade rice flour. Do not use ready made rice flour to make this seedai.
If you get maavu arisi, use that to get crispy seepu seedai.
Sieving is must for all flours (rice flour and dal)
Coconut milk gives a nice taste.
You can also use little butter if you want.
If your dough is little sticky, add some more flour and knead it again.
Always cook the seepu seedai in medium flame. It takes long time to cook.

seepu seedai