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Nutrition Value of Motichur Laddu

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A detailed nutritional value profile of the Motichur Laddu from the government food safety standards approved laboratory report. Explore the nutritional data of Motichur Laddu on our portal.

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Percentage daily values are based on a 2000 calorie diet a day. It is used for general nutrition advice and may differ based on a person’s calorie needs.

Servings: 12  

Amount  per serving  

%Daily Values  

  Energy             408 cal ___
Protein   4 g    8% 
Carbohydrates  99 g33%
Fiber     4 g  14%
Fat 19 g 24%
Cholesterol  4 mg    1%   
 VITAMINS 
Vitamin A 567 mcg  19%
 Vitamin C 10 mg 11%
 Vitamin B9 44 mcg  11%
 MINERALS 
Calcium  6 mg   1%
Iron3 mg 17%
Potassium   176 mg    4%
 Sodium  74 mg13%
Magnesium43 mg10 %
 Phosphorus 130 mg10 %
 Zinc 0.6 mg6 %

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Nutritional Value

  • Energy  -  408 cal
  • Protein - 4 g -  8%
  • Carbohydrates -  99 g  -  33%
  • Fiber - 4 g  - 14%
  • Fat - 19 g - 24%
  • Cholesterol  -  4 mg - 1%
  • VITAMINS
  • Vitamin A - 567 mcg - 19%
  •  Vitamin B9  - 44 mcg - 11%
  • Vitamin C -  10 mg - 11%
  • MINERALS
  • Calcium -  78 mg -  6%
  •  Iron - 2 mg - 11% 
  • Potassium - 239 mg - 6% 
  • Sodium - 24 mg -  1%
  •  Magnesium- 43 mg - 10%
  •  Phosphorus - 130 mg -  10%
  • Zinc -  0.6 mg -  6%
  • Gram flour contains high protein and fiber which makes it ideal for weight loss. It helps to control cholesterol levels and reduce hypertension.
  • It contains magnesium that helps to maintain blood pressure and prevents cardiovascular health problems.
  • It also contains nutrients that can improve bone and heart health.
  • Iron and other minerals help prevent anemia and enhance metabolism.
  • Ghee helps absorb nutrients and can improve the immune system as it contains antioxidants. It can also relieve digestion issues.

INTERESTING FACTS

  • In 2016, the record for largest laddu which weighs over 29000 kilograms was achieved in Tapeswaram, Andhra Pradesh.
  • India has a wide variety of laddu prepared with different kinds of ingredients. Popular ones on the list are Rava Laddu (Semolina/Sooji),Annamayya Laddu, Kobbari Laddu (Coconut and jaggery) and more.
  • It is believed that the first Laddu was invented by Sushruta, an ancient physician for medicinal purposes.
  • Motichur laddu is also one of the common prasad (offerings to god) and is popularly prepared for religious festivals like Ganesh Chaturti and Hanuman Jayanti.
  • Boondi, the fried gram flour balls in general, is larger than the ones for Motichur Laddu and these are then sweetened to prepare the Sweet Boondi. The spicy version of the same is called Kara Boondi.

WHO, WHEN AND HOW TO CONSUME

Suggested consumable by age groups

  • A significant quantity of one to two Motichur laddus can be consumed by all age groups.

Good times to eat:

  • It is perfect as an evening snack or as a dessert.

Eat along with:

  • It can be eaten as it is or alongside any Indian savories/snacks.

When not to eat or eat more often:

  • Diabetic patients should avoid consuming.
history

Story/History of recipe

Laddu is a traditional and popular Indian sweet that has been part of the culture for many decades. It is everyone’s go-to sweet to celebrate any special occasion from small to grand. Motichur Laddu where ‘Moti’ means pearls and ‘Chur’ means crushed clearly describes the soft and granular appearance of the laddu. As the name suggests, it originated from North India, it is said that Rajasthan and Uttar Pradesh are its places of origin and later it has become famous country-wide. It is commonly available in eye-catching orange color and is easily a favorite among all ages.

Recipe Ingredients, Preparation Steps and Occasions Served

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    Nirmala

    Ingredients

    The following are the ingredients needed to prepare Motichur Laddu,

    • Gram flour - 1 cup
    • Sugar - ¾ cup
    • Water as required
    • Ghee for deep frying (alternatively, oil can also be used)

    Optional ingredients:

    • Orange food color - ½ teaspoon
    • Liquid glucose or lemon juice - ½ teaspoon (for best results)
    • Nuts of your choice - 2 tablespoons (for laddus or for garnishing)

    Preparation Steps

    For preparing batter:

    1. In a mixing bowl, add a cup of gram flour and a few spoons of water. Mix well with the flour.
    2. Make sure the batter is mixed well with no lumps.
    3. Dilute a pinch of orange food color in the water, add it to the batter and mix well. 
    4. Pour more water little by little into the mixing bowl and whisk the contents into a fine batter.
    5. Check whether they are thin enough to go through the tiny perforated ladle at the same time, make sure it is not so runny. 
    6. You can adjust the consistency by adding more flour or more water as required.

     

    For preparing Boondi:

    1. In a wide heavy-bottomed pan, add ghee as required for deep fry and let it heat at high flame.
    2. Alternatively, you can use oil or a combination of both oil and ghee can also be used.
    3. Once the oil is hot enough, lower the flame, take a 'Boondi karandi' or any perforated steel plate or ladle and hold it above the pan. It has to be the one with tiny holes unlike other boondis, Motichur Laddu is made of tiny boondis.
    4. Take one ladle of prepared batter at a time and pour on the perforated surface and gently tap. 
    5. The batter will start to fall in the shape of tiny beads through the holes. Keep tapping until the batter is completely finished.
    6. The tiny balls of Boondi will start to float up at this time, gently keep giving it a mix so that it is cooked evenly. 
    7. Fry them only for less than a minute, take them out and place them on a tray.
    8. To avoid the holes getting blocked by the batter, clean the ladle as and when required. Use a dry cloth to clean it and make sure it is not wet before you start with the next batch.
    9. Repeat the same process for the remaining batter. 

     

    To prepare sugar syrup: 

    1. Heat a wide pan with sugar and water to melt it into syrup.
    2. Add orange food color and keep stirring until it boils.
    3. You can also include a couple of saffron strands, but it is optional.
    4. You can add liquid glucose or lemon juice to avoid the crystallization of sugar.
    5. Switch off the flame.

     

     To prepare Motichur Laddu:

    1. At this stage, add the tiny fried Boondi balls to the pan and give it a mix.
    2. Add nuts of your choice if preferred and two tablespoons of ghee if the boondi was fried in oil. 
    3. Give it a good final mix and make sure that the boondi has absorbed the sugar syrup.
    4. Once the Boondi is coated perfectly with sugar, let it cool down in the pan.
    5. Grease your palm with ghee and start rolling them into lemon-sized balls. 
    6. You can also garnish them with sliced almonds, cashew halves or with melon seeds as preferred and it is ready to eat.
    7. This can be stored in an airtight container and it can stay fresh for around ten days.
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