Motichoor Ladoo

Motichoor Ladoo

Ingredients
3 cup besan
1 ¼ cup full cream milk
2 pinch of baking powder
1 tsp cardamom seeds
½ cup chopped dry fruits(almond , cashew, pistachio raisin)
Ghee for frying (you can use vegetable, canola, sunflower oil instead of ghee)

For syrup

3 cup sugar
4 cup water
2 tbsp of milk
1/2 tsp of cardamom powder
10 to 12 strands of saffron

Cooking

Take bowl and in it add besan and baking powder. Mix well and then add milk.

Take a whisk and beat well to make a smooth batter with no lumps in it, for that if you have to use more milk than mentioned on the ingredients do so but make sure that the batter must be thick and very smooth.

Heat ghee on a medium flame. Take a very fine metal sieve and hold it a little above the ghee. Pour the batter into the sieve and now with another spoon gently press the batter through the sieve. The batter will fall and from a tine drop in to the ghee.

Now fry the boondis till they are slightly golden well cooked but not crispy. Drain the excess oil and put all your fried boondis in a large bowl. Fry the dry fruits in ghee slightly and add to the boodis.

Meanwhile in a pan make the sugar syrup boiling sugar and water and then adding milk to it which will remove the impurities of sugar and sum will form then remove the scum and boil the syrup with saffron till one thread consistency add cardamom powder and put off the flame.

Now pour the warm syrup over all your boondis, keep aside for 8 to 10 minutes so that the boodis soak the syrup. Strain any excess syrup.

Now grease your palm with ghee and then make balls of your desired size. While making the balls press gently but firmly to bind the boondis and form the ladoo.

Keep them on a greased plate and let it cool down .

Your Motichoor ladoo or Boondi ladoo is ready, garnish with cashew or silver vark. You can serve it on room temperature or you can preserve them in an airtight container for a week.