Go Back
–+ servings

Chhanar Jilipi and Motichur Laddu

Both Chhanar Jilipi and Motichur Laddu are beloved Indian sweets—but they’re quite different in texture, ingredients, and origin.
Here’s a quick and tasty breakdown:
Chhanar Jilipi
Origin: Bengal (eastern India)
Key Ingredient: Chhena (fresh cheese curd, similar to paneer)
Description: Think of it as the Bengali cousin of a gulab jamun meets jilipi (jalebi). It’s made by kneading chhena with a bit of flour into soft spirals, deep-fried to golden perfection, and soaked in sugar syrup.
Taste & Texture: Soft, juicy, and mildly tangy with a melt-in-the-mouth feel—less crisp than a jalebi but incredibly rich and aromatic (often flavored with cardamom or rose water).
Motichur Laddu
Origin: Popular all over India, especially in North and Western India
Key Ingredient: Boondi (tiny fried gram flour droplets)
Description: The name literally means “Pearl Laddu” (because motichur = crushed pearls). Miniature boondis are fried, soaked in saffron-colored sugar syrup, then shaped into round, glossy laddus.
Taste & Texture: Sweet, slightly grainy, and fragrant with ghee and cardamom—often a go-to during festivals or celebrations.
So, while Chhanar Jilipi is a syrupy, dairy-based sweet, Motichur Laddu is a ghee-rich, flour-based sweet made of golden sugar pearls.
Print Recipe Pin Recipe Add to Collection Favorite
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert, Homemade, Snack
Cuisine Indian
Servings 4 servings
Calories 667 kcal
Click below the individual ingredient link to shop on Amazon

Ingredients
 
 

Chhanar Jilipi

Motichur Laddu

  • 1 cup Besan (gram flour)
  • ¾ cup Water (for batter)
  • Ghee or oil for frying
  • ¾ cup Sugar
  • ½ cup Water (for syrup)
  • 1 pinch Orange food color (optional)
  • ¼ teaspoon Cardamom powder
  • 2 tablespoons nuts chopped or melon seeds (optional)

Instructions
 

Chhanar Jilipi

  • Make Chhena (fresh curd cheese): Boil the milk, reduce heat, add lemon juice gradually until it curdles. Strain through a muslin cloth and wash under cold water to remove sourness. Squeeze out excess water but keep it slightly moist.
  • Make Dough: Mash chhena until smooth. Add flour, semolina, and baking powder. Knead into a soft, pliable dough. Rest for 10 minutes.
  • Shape the Jilipi: Divide into small pieces and roll into long ropes. Twist each rope into a spiral shape (like a jalebi).
  • Frying: Heat ghee/oil on medium flame. Fry the jilipi until evenly golden.
  • Sugar Syrup: Boil sugar and water until slightly sticky (1-string consistency). Add cardamom and rose essence.
  • Soak: Drop the hot jilipi directly into warm syrup. Soak for 30 minutes before serving. Serve warm and juicy!

Motichur Laddu

  • Make Boondi Batter: Mix besan, water, and color to make a smooth, free-flowing batter.
  • Fry Boondi: Heat ghee in a kadhai. Using a perforated ladle, pour batter over it so droplets fall into the oil. Fry briefly on medium flame—just till cooked, not crisp. Drain and keep aside.
  • Sugar Syrup: Boil sugar and water till slightly sticky. Add cardamom powder.
  • Mix: Add all the fried boondi to the syrup. Mix in nuts or seeds if using. Cover and rest 10–15 minutes to absorb syrup.
  • Shape Laddus: When slightly warm, press portions gently into round laddus. Let them cool completely before storing.
  • Result: soft, fragrant laddus with that signature melt-in-the-mouth texture.
Start Cooking
Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 667kcal (33%)Carbohydrates: 124g (41%)Protein: 17g (34%)Fat: 13g (20%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 31mg (10%)Sodium: 151mg (7%)Potassium: 694mg (20%)Fiber: 4g (17%)Sugar: 103g (114%)Vitamin A: 431IU (9%)Vitamin C: 3mg (4%)Calcium: 355mg (36%)Iron: 2mg (11%)
Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword festive, fried, rich, sweet
QR Code