Ingredients

• For boondi:
• 2.5 cups - gram flour (besan)
• 500 ml - whole milk
• 3 cups - ghee for deep frying
• 1/4 cup - dry fruits, finely chopped
• For sugar syrup:
• 2.5 cups - sugar
• 2 tbsp - whole milk
• 1/2 tsp - cardamom powder
• A few drops of saffron essence
• 3.5 cups - water

How to Make Motichoor Laddu

• For making the sugar syrup:
• Bring the sugar and water to a boil in a deep vessel.
• Once the sugar dissolves, add in the milk.
• Boil for 5 mins or until scum forms on top.
• Strain it and return to stove.
• Add saffron essence and boil until sticky.
• Add in the cardamom powder and mix well. Then set aside.
• For making the boondi:
• Mix the flour and milk together to form a smooth batter.
• Heat the clarified butter in a heavy frying pan.
• Hold the boondi-strainer over the frying pan with one hand.
• With the other hand, pour some batter all over the holes.
• Tap gently until all of the batter has fallen into the hot clarified butter.
• Stir and remove once light golden in colour.
• Set aside on a paper towel, and repeat the process with the remaining batter.
• For making the laddoos:
• Partly crush 1/4th the fried boondi with hands.
• Immerse all the fried boondi in the syrup.
• Drain any excess syrup and spread on a large plate.
• Add the chopped dry fruits to this mixture.
• Sprinkle about 2 tsp of hot water over it.
• Cover and set aside for 5-10 mins so the boondi soaks up the syrup and it becomes soft.
• Once it gets sticky and cool enough to handle, take a small portion of the boondi mixture, and shape into small round balls with moist palms.
• Do the same for all the laddoos.
• Arrange on a plate and keep open to dry so the laddoos solidify.
• One hard enough, you can store in an airtight container and keep in the refrigerator for up to 2 weeks.