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A plate of golden-brown Motichoor Rolls topped with yellow sauce and rose petals, with one roll cut open to reveal a motichoor filling. A bowl of dried rose petals sits in the background.
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5 from 1 vote

Motichoor Rolls Recipe

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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert
Cuisine: Fusion, Indian
Diet: Vegetarian
Servings: 8 people
Author: Neha Mathur

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.
    • 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.

Nutrition

Calories: 126kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 83mg | Potassium: 123mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 0.4mg
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