Motichoor Ladoo

  Motichoor Ladoo
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Ingredients
Besan flour/ chick pea flour (sieved) - 1 cup
Ghee - 1/2 tsp
Water - ¾ - 1 cup (little more or less to make a thin batter - not too thin)
Orange or saffron food colour - little
Ghee or vegetable oil - for deep frying
Method
Combine the above ingredients from 1 - 4 in a deep bowl adding little by little water to make a thin batter. Keep it aside for about 10 - 15 minutes.
Heat oil/ ghee in a wide pan. Take two perforated ladle - small one for making boondis and one for taking the fried boondis from oil.
When the oil becomes hot, catch the ladle with small holes over the oil and pour little by little batter to the ladle and let the batter fall into the oil as drops by shaking it on and on take it out immediately. It just need to be cooked, not fried too much. Drain the excess oil. Make boondis with the remaining batter. Keep it aside.
For the sugar syrup
Ingredients
Sugar - ¾ cup (or 1 or 2 tbsp more if u want it more sweet)
Water - ½ cup
Lemon juice - ½ tsp
Cardamom powder - 2 - 3 pinch
Rose water - ½ tsp (optional)
Almonds or pistachios - for garnishing
Method
Heat sugar and water in a sauce pan to make sugar syrup. When it starts to boil, add lemon juice, cardamom powder and rose water and mix well.
Switch off the flame and the fried boondis to the prepared sugar syrup and combine well. Again switch on the flame and cook the boondis till there is no more sugar syrup and the boondis leave the sides of the pan. Move it to a plate and let it cool for about 5 minutes.
Pulse it in a grinder just one or two times. Move it to a plate and add the chopped almonds and pistachios to the crushed boondi. Grease your hands with ghee and make ladoos with it. Leave it to set for about 4 to 5 hours. yummy sweet ready...