by soulfulpalate
Mango Motichoor Laddoo

Ganesh Chaturthi is an auspicious Hindu festival in India. People celebrate the arrival of Ganesha to earth from ‘Kailash Parvat’ with his mother goddess Parvati/Gauri. Devotees install Ganesha clay idols privately in homes, or publicly on elaborate pandals (temporary stages). Daily prayers take place by worshipping God Ganesh in unison and offering him sweets such as modaks and motichoor laddoo. It is a broad notion that God Ganesha is exceptionally fond of these two treats. After offering him his favorite foods, worshippers distribute holy confectionaries or prasadam to the attending devotees.

The festival ends on the tenth day after start, by carrying Ganesha publicly in a procession with full vigor and excitement. With music and group chanting, faithful devotees immerse Ganesha’s idol in a nearby water body such as a river. They hope that Ganesha will take away all their worries and problems. Moreover, when he returns back, he will shower even more affection and blessings. Check out my recipe for Gulab Jamun for the best dessert experience!

Prasadam for pujan is ready.

Mango Motichoor Laddoo recipe

Making healthy motichoor laddoo

I prepared Mango Motichoor Laddoos to celebrate this festival. With this recipe, I have tried to win health in every bite of laddoo. Mostly Indian sweets are loaded with refined white sugar, but I experimented and substituted it with nature’s candy. And to my surprise, it tasted terrific.

I first tried using fresh orange juice, but the citric flavor wasn’t perfectly favoring this particular recipe. Then I tried soaking another batch of prepared boondis in fresh apple juice, and then I tasted success. Then I also thought, why not give a try with the sweet mango pulp. And this one came out even better. So basically, if we try, then we can find ways to sneak out white sugar and instead bring in natural sweeteners into a whole lot of recipes.

Though I must say that these motichoor laddoos will be less sweet because sugars present in fruits get broken down quickly when cooked or oxidized. But in my opinion, it is still better to eat this version because it has half the number of calories, and you also get satisfied with the fact that you are eating motichoor laddoos on this auspicious occasion.

So do give this recipe a try and share your experiences in the comments below. Happy Ganesh Chaturthi, and may God bless us all always.

Mango Motichoor Laddoo homemade
Mango Motichoor Laddoo

Motichoor Ladoo with Mango Flavour

Ganesh Chaturthi is an auspicious Hindu festival in India. People celebrate the arrival of Ganesha to earth from ‘Kailash Parvat’ with his mother goddess… Recipes Indian Sweets, Diwali mithai, Indian desserts, Mango, healthy dessert recipes, festive recipes European Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 385 grams chickpea flour
  • 70 grams semolina
  • 500 ML Mango pulp
  • 2 teaspoon maple syrup
  • as per taste Cardamom powder
  • 300 ML olive oil
  • a Handful Melon seeds
  • a pinch saffron
  • as per requirement water


  1. Take an empty bowl, add chickpea flour and semolina together. Mix in water gradually until you get runny consistency of the batter.
  1. In a hot wok of oil, pour a ladle full of batter using a sieve that has medium-sized holes.
  2. Further, fry boondis until you run out of batter entirely.
  3. Soak excess oil out of boondis by pat drying with a paper napkin. Leave it aside.
  1. In a separate pan, add mango pulp and simmer over medium to low heat. To this, add cardamom powder, maple syrup (optional), and saffron. Once the mixture reduces to almost half, turn of the heat. Now add all the boondis to the syrup prepared and let it soak up whole syrup.You can also toss the mixture over low heat. This well help boondis to get cooked into mango syrup.
  2. Once cooled down, transfer the whole mixture into a mixer jar and blend. 
  1. Empty all the contents of the mixer jar and grease your palms with a bit of oil. Now make round lumps out of the whole mixture.
  2. Place 1-2 melon seeds on the top of each ladoo and sprinkle a pinch of cardamom powder over for extra freshness.


  • Make sure you do not fry the boondis for more than 1-2 minutes. Collect cooked boondis in a separate platter lined with a paper towel.
  • If using for later use, then store in an airtight container. You can also leave it at room temperature for no more than two days but keeps fresh in the refrigerator up to a week.
  • If you prefer to have big boondis in your ladoos, then blend giving 4-5 pulse. But if you like particle-sized boondis in your ladoos, then mix appropriately until it all breaks down well.

Mango Motichoor Laddoo prasad

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