Ingredients

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

How to Make Plain Motichoor Ladoo

• Put sugar and water in a vessel and boil.
• When sugar dissolves, add milk.
• Boil for 5 mins till scum forms on top.
• Strain and return to fire.
• Add colour and boil till sticky but no 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 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 few tsp. hot water over it.
• Cover and keep for 5 mins.
• Shape in laddoos with moist palms. Cool and keep open to dry, before storing in containers.