Motichoor Laddu

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:

1. Make a smooth flowing batter of gram flour, crushed saffron and water. Batter should be of flowing batter consistency with no lumps.
2. 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.
3. 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.
4. 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:

1. Transfer fried boondi in a perforated bowl or colander to drain excess ghee. Add boondi directly to hot sugar syrup.
2. 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.
3. Boondis should get softened in sugar syrup.
4. 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.
5. If boondis are a bit crisp, add 1 or 2 tablespoons more of hot water. Boondis absorb hot water and remain soft and moist.
6. Add melon seeds and black cardamom seeds.
7. Apply ghee on palms and shape motichoor laddu. Mixture would be warm when preparing laddu.
8. Garnish motichoor laddu with melon seeds, pista and silver waraq.