- 250 gms besan or gram flour, yields 500 gms boondi
- 500 gms sugar
- 400 ml water
- A few strands of saffron or kesar
- 30 gms pistachios, slivered
- 30 gms almonds, slivered
- 500 ml ghee or clarified butter to deep-fry
- Food grade yellow colour, optional
1. Empty the gram flour into a bowl.
2. Start pouring water into the flour mix, a little by little.
3. Whisk the mix into a batter like consistency.
4. Add a little more water to the mix and continue mixing it well.
5. Check the consistency, it should be not be too thick or thin.
6. Add ghee or clarified butter in a pan and heat it.
7. Use a sieve to drip the besan batter into the ghee. Ideally a 0 number strainer is preferred for motichoor ladoo.
8. Pour the batter onto the sieve as the droplets begin frying on medium heat.
9. Once the boondi begins to fry use a strainer or siever to scoop it out.
10. The colour of the boondi at this point should not be too dark, remove it just when it is yellow in colour.
11. To make the sugar syrup: Add water into a kadhai or wok.
12. Add sugar into the water.
13. Keep mixing the water and sugar together, so it does not stick to the surface of the vessel.
14. Give it a boil and keep stirring.
15. Add a few strands of kesar or saffron to the mix.
16. At this point, to make it colourful, you can add a food grade colour of your choice - yellow, orange, green. However, ideally it is perfect as is.
17. Begin adding the fried boondi to the sugar syrup.
18. Mix it well together.
19. Garnish with almond and pistachios.
20. Mix the boondi and garnish well.
21. Begin rolling them into balls, using your hands.
22. Bind them well so that do they do not fall apart.
Keep them aside, let them cool down and serve.
Recipe courtesy: My Govinda's restaurant
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