Ingredients

• For boondi:
• 2.5 cups - gram flour (not superfine variety)
• 500 ml - milk
• 1/2 tsp - cardamom powder
• 3 cups - ghee for deep frying
• A fine-holed shallow ladle
• For syrup:
• 2.5 cups - sugar
• 3.5 cups - water
• 2 tbsp - milk
• A few drops of saffron (kesri) colour

How to Make Motichoor Ladoo

• For syrup: Put sugar and water in a vessel and boil. When the sugar dissolves, add milk.
• Boil for 5 mins till the scum forms on top.
• Strain and return to fire.
• Add colour and boil till sticky but remove before any thread has formed.
• Add cardamom powder and mix. Keep aside.
• For boondi:
• Mix flour and milk to a smooth batter.
• Heat ghee in a heavy frying pan.
• Hold strainer on top with one hand.
• With the other, pour some batter all over the holes.
• Tap gently till all batter has fallen into the hot ghee.
• Stir with another strainer and remove when light golden. Keep aside.
• Repeat for remaining batter.
• Immerse boondi in syrup.
• Drain any excess syrup.
• Spread in a large plate. Sprinkle a few tsp of hot water over it.
• Keep covered for 5 mins.
• Shape the laddoos with moist palms.
• Cool, then air-dry them, before storing in containers.