Motichoor Rolls is a delicious fusion dessert where crumbled motichoor ladoo (or boondi) is wrapped inside spring roll sheets and the rolls are deep fried until crispy. Try these this festive season (vegetarian).
About Motichoor Rolls
Motichoor Rolls is a perfect fusion dessert for festivals, Indian-themed house parties, or special occasions.
Spring roll sheets are filled with crumbled motichoor ladoo (or boondi) and then deep-fried until golden brown and crispy.
These are easy to make and come together in no time if you have ready motichoor ladoo and spring roll sheets.
I have deep-fried these fusion dessert rolls, but you can even bake or air fry them for a healthier version.
This recipe can be easily scaled.
Here are some more fusion dessert recipes that you may like
- Rajbhog Shrikhand
- Paan Panna Cotta
- Rasmalai Trifle
- Paan Truffles
- Jalebi White Chocolate Bark
- White Chocolate Nuts Cups
- Rabdi Gulab Jamun Parfait
- Thandai Rabdi
Just 3 ingredients, and you will have these Motichoor Rolls ready in no time.
Spring Roll Sheets – You can make them at home or use store-bought ones.
Motichoor Ladoo – If you have time, you can make motichoor ladoo from scratch or get them from a local mithai shop (Indian dessert shop).
Try to get the dry laddos and not the wet ones, as the wet ones will make the rolls soggy faster. I also sometimes get loose dry boondi to fill inside these rolls.
Ghee – Use ghee to fry the rolls for the best taste. You can use vegetable oil too.
Serve these addictive Motichoor Rolls for Diwali, Holi, Rakshabandhan, or other Indian festivals.
You can also serve it for special occasions and get-togethers.
I like to drizzle some rabdi and top and serve a scoop of vanilla ice cream on the side.
You are supposed to eat these rolls using your fingers and then eat some rabdi and ice cream using a spoon for the best taste and texture.
I suggest you make them fresh, as they taste the best when served right out of the kadhai – hot and crispy.
You can fill and roll the spring rolls and store them in an air-tight container for 3-4 days in the refrigerator or freeze them for up to 30 days.
Fry them until crispy and golden brown just before serving.
There is no need to thaw the frozen rolls before frying. You can fry the frozen rolls directly.
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Motichoor Rolls Recipe
- 1 tablespoons all-purpose flour (maida)
- 8.8 ounce motichoor ladoo (250 g, or loose boondi)
- 8 large spring roll sheets (thawed)
- ghee (for frying)
- Thaw the frozen spring roll sheets.
- Mix flour with ¼ cup of water to make glue for sealing the rolls.
- Crumble the ladoo.
- Keep a spring roll sheet on the work surface and spread a layer of the flour glue on the sides.
- Note – Keep the other sheets covered with a moist cloth to prevent them from drying.
- Keep 2 tablespoon of boondi over the sheet and roll to make a spring roll.
- Seal the ends very well with more flour glue.
- Make all the rolls in the same manner.
- Heat 2 cups ghee for frying in a frying pan over medium heat.
- Fry the rolls until nicely browned from all sides, flipping at regular intervals for even browning.
- Drain and serve immediately with rabdi and vanilla ice cream.