Motichoor Ladoo Kheer – An easy, creamy, rich and unique dessert that combines the flavors and textures of two popular Indian sweets: Motichur Laddu and Kheer.
What is motichoor ladoo?
Motichoor ladoo is a classic Indian sweet made from small, deep-fried balls of besan or gram flour, which are then soaked in a sugar syrup. “moti” means pearl, and “chur” means crushed, so “motichur” translates “crushed pearls”.
These laddus are often served at festivals, weddings, and other special occasions. They have a unique texture and a flavor that is infused with cardamom and saffron.
What is motichoor kheer?
It is a simple fusion of two traditional Indian desserts: motichoor ladoo and kheer. I have added the crumbled motichur laddus to the milk to make a rich and easy kheer / dessert. All you need is some ladoos, milk, nuts, cardamom to make this super easy kheer.
It is a delicious and unique dessert that combines the flavors and textures of laddu and kheer.
Why you’ll love this recipe:
It is a versatile dessert that can be served for any occasion
It has a unique flavor and texture that are not found in any other Indian kheers.
Super easy to make and doesn’t require any expert skills.
Can be made in no time with easily available ingredients.
You can make it ahead of time for parties.
Motichoor Ladoos – Homemade or store-bought ladoos can be used in this recipe. You can get these ladoos from any Indian sweet shops or mithai shops. Any leftover ladoos can be used to make this dessert. Frozen ladoos can be used as well.
If you can’t find motichoor laddu, you can replace them with boondi laddus.
Milk – Use full-fat milk for a rich and creamy kheer. If you prefer a lighter version of the kheer, use skimmed milk. However, the texture and creaminess of the kheer may be vary. I have used skimmed milk in this recipe.
Sugar – The quantity of sugar will depend on the sweetness of the laddus you are using.
Nuts – You can use any nuts of your choice, I have used almonds, cashews, or pistachios. Chop them into small pieces and add them to the kheer while boiling.
Saffron – It adds a wonderful and rich flavor to the dessert. You can skip it if you want.
Cardamom – Do not skip adding cardamom. Use freshly ground cardamom if possible.
How long can I store it for?
It can be stored in the refrigerator for 2-3 days if stored properly in an airtight-container.
If you want to store it for longer period, you can freeze it for up to a month.
For the best taste, refrigerate the kheer for a few hours before serving. It tastes amazing when served chilled.
If you prefer warm kheer, you can reheat it on low heat until it’s warm. Be sure to stir it constantly to prevent it from burning. You can also microwave it.
Serve as a dessert or a snack, and don’t forget to sprinkle some chopped nuts on top before serving.
This kheer makes a perfect dessert for festivals and Diwali or Holi parties. You can serve it in small glasses for an elegant presentation.
Tips & Notes:
Use fresh ingredients for the best texture and taste.
Gently crush the ladoos using your fingers or a fork. Do not turn them into a paste, and make sure not to crush the pearls.
Cook the kheer on low-medium heat and stir constantly to prevent it from sticking to the bottom of the pan.
Sugar is completely optional. Taste the kheer first and add sugar one tablespoon at a time if you want to increase the sweetness.
Don’t forget to add cardamom for a lovely aromatic flavor.
Add more or less laddus as per your taste.
Step by step instructions:
Soak a pinch of saffron strands in a tablespoon of hot milk and set aside.
Gently crush the motichur laddus using a fork.
Keep it aside until it is needed.
Heat 3 cups of milk in a heavy-bottomed pan and bring it to a boil.
When the milk comes to a boil, add the chopped almonds, chopped cashews, chopped pistachios and saffron milk.
Mix everything well and let it boil for 10 minutes, stirring occasionally to prevent it from sticking to the bottom of the pan.
Add the crushed motichoor laddus to the milk mixture and mix everything well to combine.
Taste the kheer first and add sugar in small batches if you want more sweetness.
Let it cook on a low heat for 2 minutes and remove it from the heat.
Serve warm or chilled.
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How to make laddu ki kheer recipe video below:
Motichoor Ladoo Kheer
- 5 Motichoor Laddus
- 3 Cups Milk
- 2 Tablespoons Sugar (optional)
- ½ Teaspoon Cardamom Powder
- 1 Tablespoon Pistachios
- 1 Tablespoon Cashews
- 1 Tablespoon Almonds
- A Pinch of Saffron
- Soak a pinch of saffron strands in a tablespoon of hot milk and set aside.
- Gently crush the motichur laddus using a fork.
- Keep it aside until it is needed.
- Heat 3 cups of milk in a heavy-bottomed pan and bring it to a boil.
- When the milk comes to a boil, add the chopped almonds, chopped cashews, chopped pistachios and saffron milk.
- Mix everything well and let it boil for 10 minutes, stirring occasionally to prevent it from sticking to the bottom of the pan.
- Add the crushed motichoor laddus to the milk mixture and mix everything well to combine.
- Taste the kheer first and add sugar in small batches if you want more sweetness.
- Let it cook on a low heat for 2 minutes and remove it from the heat.
- Serve warm or chilled.
Nutrition values are estimates only.
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