Motichoor ladoo

Yield: 1 servings

Measure Ingredient
2½ cup Gram flour; (not superfine
\N \N ; variety)
500 millilitres Milk
½ teaspoon Cardamom powder
3 cups Ghee for deep frying
\N \N A fineholed shallow strainer spoon
2½ cup Sugar
3½ cup Water
2 tablespoons Milk
\N \N Few drops saffron; (kesri) colour



For syrup:

Put sugar and water in a vessel and boil.

When sugar dissolves, add milk. Boil for 5 minutes 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 teaspoon hot water over it.

Cover and keep for 5 minutes.

Shape in laddoos with moist palms.

Cool and keep open to dry, before storing in containers.

Making time: 1 hour

Makes: 25 pieces

Shelflife: 3-4 days outside (room temperature); 2 weeks refrigerated Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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