Motichoor Laddu
Tiny drops of chickpea flour are deep fried in Ghee/Oil and then mixed with a sugar syrup and shaped into round delicious saffron hued balls.
Ingredients
FOR BATTER
- 1 Cup | 100gm fine Besan/Gram Flour, sifted
- Pinch of orange food color
- 2/3 Cup | 150ml | 10 Tbsp Water
TO FRY
- 3 Cups Vegetable Oil/Ghee
- Piping bag
FOR SUGAR SYRUP
- 3/4 Cup | 151gms Sugar
- 1/2 Cup Water
- Orange food color
- Ghee 2 Tbsp
- Cardamom/Elaichi powder 1/2 Tsp
- Muskmelon seeds 2 Tsp(Optional)
Instructions
- Sift the Besan/Gram flour and add food color. Mix. Add water bit by bit removing any lumps till flowing consistency.
- Transfer to a piping bag or any empty pkt. Cut tiniest hole at the tip.
- Heat Oil or Ghee and keep flame on low. Fry the boondis by keeping your piping bag on top at a distance and release the batter in a circular motion. Do not crowd too much. Once bubbles stop, drain them out on a tissue.
- Heat Sugar and Water, food color till sugar dissolves completely medium flame. Switch off the Heat. Add the boondi and mix.
- Switch on the flame and in LOW FLAME cook for 3-4 mins only stirring continuously. Do not increase the heat. After 4mins, add 1 Tbsp water and cook for another 2-3 mins. Do not cook for longer time else the boondis will become crispy and hard. Switch off heat and cover for 10mins.
- After 10mins, mix Ghee, cardamom powder and transfer to a bowl. Let it come to room temp and shape them into balls.
- Happy Diwali!
Video
Notes
Make sure the piping bag is having tiniest hole possible else boondis will not be tiny. Batter should be bit loose for tiny boondis. Add bit water if boondis look thick.
While making sugar syrup, don't cook the boondis for a long time. Keep the flame low and stir continuously. Boondis will go hard and crispy otherwise.