|Bengal gram flour||1 1⁄2 Cup (24 tbs) (besan)|
|Semolina||1 1⁄2 Tablespoon (rawa)|
|Sugar||250 Gram (1 1/4 CUPS)|
|Safforn food color||1 Drop|
|Saffron||1 Teaspoon (few strands)|
|Almonds||2 Tablespoon, chopped|
|Pistachios||2 Tablespoon, chopped|
|Cashewnuts||2 Tablespoon, chopped|
|Cardamom powder||1 Teaspoon|
|Rose water||2 Teaspoon|
|Ghee/Butter||1 Cup (16 tbs) (for deep frying)|
FOR THE BOONDI BATTER :-
Combine the gram flour, semolina and approx. 3/4 cup of water and mix well to make a smooth batter and keep it aside.
FOR MAKING SUGAR SYRUP :-
Combine the sugar and milk with 1 1/2 cups of water in a bowl and heat
while stirring continuously till the sugar gets dissolves. Now add the
saffron food colour to the syrup and make a syrup of one string consistency. Keep it warm.
TO MAKE BOONDI :-
Heat ghee or butter in a pan. When hot, hold a perforated spoon (boondi
jhara) over the hot ghee and pour a little boondi batter at a time using a ladle over the perforated spoon.
Spread the batter with the back of a spoon so that the boondi falls into
the ghee. Fry the boondis over a high flame to a light golden color,
taking care to ensure that they are not very crisp.
Now add the boondi's to the warm sugar syrup and mix well so that the
boondi's soak in the syrup well. Wash and dry the perforated spoon
(boondi jhara) every time you pour the boondi batter through it.
Proceed making the boondis with the remaining batter and immerse them in the sugar syrup immediately after frying. Allow the mixture to cool completely.Add 2 tbsps of hot water, saffron, chopped almonds, chopped pistachios,powdered cardamom, rose water and mix them well.
Shape the mixture to make laddus and garnish with edible silver sheets.
Motichoor laddu is ready to be served.