‘Motichoor’ itself makes a wonderful meaning in the international language, it means crushed pearls where the chickpea flour globules is fried in the desi ghee and soaked in sugar syrup.
It is generally offered as prasad in the temples, in the religious worships at home and many more.
Motichoor ke Ladoo is one of the favourite festive treats across India & acknowledge it that once you start having it, you can’t just step backward with one.
Motichoor Ladoo is a round-shaped sweet which is made up from fine, tiny balls of besan. The chickpea flour globules is fried in the desi ghee and drenched in sugar syrup. The crushed-pearled sweet are then moulded into balls which is called the Indian ‘Motichoor ke Laddoo’.
If we just talk about its history, this laddoo is originally said to be hailed from the northern region of our country but proven to be one of the favourite sweets not only across the country but also the world.
To be very honest according to us there could not have been a better name for the delicacy of a crushed pearl laddoo. Oh yes! We are talking about ‘Motichoor’.
At first it was associated with the states like Uttar Pradesh & Rajasthan in India. The mention of Motichoor laddoo has already found in the ancient & medieval time of South and Eastern regions.
Even Mr. K.T. Acharya who was one of the well-known food historian, he revealed in his book ‘A Historical Dictionary of Indian Food’ & wrote about the sweet that “A sphere of fine globules (moti = pearls) of fried besan held together with thickened sugar syrup.
A laddoo has rough grains. It is also mentioned in South Indian literature or we directly reveal in Kannada literature a few centuries ago in Supa sashtra of Mangarsa, which was written in 1516 AD & also as a food item of Bihar about 100 years ago.
The sculpted or painted figure of lord
Ganesha often holds in one hand what appears to be balls of Motichoor, which
can be seen as in the great Lingaraja temple in the capital of Orissa,
Bhubaneshwar. It was recorded by Ayodhya Prasad Shah in the book ‘Life in
If we go long further back in history, legends had suggested that the initially ladoos were made for the medical purpose by the father of Indian surgery and medicine ‘Sushruta’.
For example, the sweet sesame balls that we all enjoy today, Sushruta had already begun using it for the antiseptic purpose to treat his surgical patients in the 4th century B.C. which was basically the combination of sesame seeds, jaggery and peanuts & it was said to have huge nutritional benefits.
Ladddoos came to being associated with major things such as festival, happiness and yumminess.
If we talk about the traditional ingredients to make ladoos were ghee, khoya and jaggery but a turning point for ladoos came in force when the introduction of sugar in the recipe took place and later on the mass cultivation of sugar across the nation.
Just like Boondi ke Laddoo, Motichoor ke Laddoo was also preferred for its extra shelf life because they could be carried for long distances.
People used to and still are in very common habit of carrying Motichoor ke Laddoos in dabbas during long journeys.
At Shagun Sweets too these are being prepared in the same way as traditional desi ghee motichoor ladoo and made in the way as it is loved by the sweet lovers among one of the most loved sweets in the Delhi-NCR.
This is one of the major reasons why shagun sweets is called the best as we serve the best motichoor ladoo in Delhi which is an essential part of every Indian festival.
With the season of festivals in the offing, we can't wait to binge in on our share. Let us serve you, your favourite Indian sweet for all seasons at the best shop for snacks & sweets in Laxmi Nagar, Delhi.