Motichoor Laddoo / Motichur Laddu

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INGREDIENTS:

For preparing the boondi:

• 1 cup Besan/gram flour
• A generous pinch of orange coor
• ¾ cup water
• 2 to 3 Cardamoms
• 1 tbsp Cashews Crushed
• 1 tblsp Raisins
• oil for deep frying
• a bit of oil or ghee for applying on the palms while shaping the ladoos

For the syrup:

• 1 cup sugar
• ½ cup water

INSTRUCTIONS:

Preparing the sugar syrup:

Dissolve sugar and water in a pan and keep it on the stove top.

Cook the sugar solution till it reaches one thread consistency Keep the sugar solution aside.

Preparing the boondi:

Make a smooth flowing batter of the gram flour/besan, orange color and water. the batter should neither be thick nor thin. it should be a flowing batter without any lumps. the amount of water to be added depends on the quality of the the gram flour. so you can add more or less than what is mentioned in the recipe.

Heat oil for deep frying in a kadai or pan. the oil has to be moderately hot. take a perforated ladle/spoon. with your hands position the ladle above the oil. you will need one more large ladle/jhara to remove the fried boondis.

Take a large spoon of the besan batter and pour it on perforated ladle/spoon. press with the other spoon so that the batter falls down from the perforations into the hot oil.Fry the boondi (gram flour balls) till they become golden.don't over fry or make them crisp. when the oil stops sizzling, remove the boondis. about 45 seconds to 1 minute is enough to get the correct texture in the boondi.This step is important because if boondi becomes crisp then motichoor ladoos won't be soft and they won't be able to absorb the sugar syrup.

On the other side,heat ghee in a pan and fry the cashews and raisins.

Then add them directly to the sugar syrup. along with fried cashews and raisins also note that the sugar syrup should be hot.Make all the boondis like this and keep on adding them immediately to the sugar syrup. stir and mix well. the boondis should get softened in the sugar syrup.

In a blender or mixer add the soaked boondi and pulse the boondi mixture for a few times to get a smaller shape.Don't pulse too much otherwise you won't be able to shape the motichoor ladoos. the amount of water to be added depends on the texture of the boondis.

If the boondis are a bit crisp, then add 1 or 2 tbsp more of the hot water. the boondis absorb the hot water and remain soft and moist.

Apply some oil or ghee on your palms and shape the motichoor ladoos. the mixture would be warm when preparing the ladoos. on cooling they become firm.

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