Motichoor Ladoo
Motichoor Ladoo Recipes
Ingredients
2 1/2 cups gram flour (not superfine variety)
500 ml. milk
1/2 tsp. cardamom powder
3 cups ghee for deep frying
a fineholed shallow strainer spoon
For Syrup:
2 1/2 cups sugar
3 1/2 cups water
2 tbsp. milk
few drops saffron (kesri) colour
Method
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 tsp.
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.
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