Motichoor Laddu
Ingredients:
For Sugar Syrup
- 1 cup sugar
- ½ cup water
- Pinch of saffron
For Making Boondi
- 1 cup besan (gram flour)
- Pinch of saffron
- ¾ cup water
- 3 black cardamoms
- ½ tablespoon magaz (melon seeds)
- Ghee for deep frying
- 2tbsp ghee for applying on palms
Instructions:
Sugar Syrup:
- Dissolve sugar, saffron threads and water in a pan and keep it on medium flame.
- Cook sugar solution till it reaches one thread consistency and then switch off flame. Keep sugar syrup aside.
Boondi:
- Make a smooth flowing batter of gram flour, crushed saffron and water. Batter should be of flowing batter consistency with no lumps.
- Heat ghee for deep frying in a kadhai. Take a perforated ladle/spoon. With your hands position ladle above ghee. You will need one large ladle to remove fried boondis.
- Take a spoon of besan batter and pour it on a perforated ladle/spoon. Press with other spoon so that batter falls down from perforations into hot ghee.
- Fry boondi till they become golden. About 1 minute is enough to get correct texture in boondi, ensuring they are not turning crisp.
Making Motichoor Laddu:
- Transfer fried boondi in a perforated bowl or colander to drain excess ghee. Add boondi directly to hot sugar syrup.
- In case, sugar syrup crystallizes, then reheat again, mixing 1 to 2 tbsps water. No need to bother about flat boondis as they will be added to the blender.
- Boondis should get softened in sugar syrup.
- In a mixer add boondi and sugar syrup. Add 1 tablespoon of hot water and pulse boondi mixture for just one or two pulses to get a smaller shape.
- If boondis are a bit crisp, add 1 or 2 tablespoons more of hot water. Boondis absorb hot water and remain soft and moist.
- Add melon seeds and black cardamom seeds.
- Apply ghee on palms and shape motichoor laddu. Mixture would be warm when preparing laddu.
- Garnish motichoor laddu with melon seeds, pista and silver waraq.