1 cup sugar
½ cup water
a generous pinch of saffron powder or crushed saffron (kesar)

For making boondi:
1 cup besan (gram flour)
a generous pinch of saffron powder or crushed saffron (kesar)
¾ cup water
2 to 3 black cardamoms - seeds removed and the skins discarded (badi elaichi)
½ tablespoon magaz (melon seeds)
oil for deep frying
a bit of oil or ghee for applying on the palms while shaping the ladoos

Dissolve sugar, saffron threads and water in a pan and keep it on the stove top.
cook the sugar solution till it reaches one thread consistency

Make a smooth flowing batter of the gram flour/besan, crushed saffron and water. the batter should neither be thick nor thin. it should be a flowing batter without any lumps. the amount of water to be added depends on the quality of the the gram flour. so you can add more or less than what is mentioned in the recipe.

Heat oil for deep frying in a kadai or pan. the oil has to be moderately hot. take a perforated ladle/spoon. with your hands position the ladle above the oil. you will need one more large ladle/jhara to remove the fried boondis.
take a large spoon of the besan batter and pour it on perforated ladle/spoon. press with the other spoon so that the batter falls down from the perforations into the hot oil.

Fry the boondi (gram flour balls) till they become golden. don't over fry or make them crisp. when the oil stops sizzling, remove the boondis. about 45 seconds to 1 minute is enough to get the correct texture in the boondi.

This step is important because if boondi becomes crisp then motichoor ladoos won't be soft and they won't be able to absorb the sugar syrup.

Post a Comment

Our Website is One of the Largest Site Dedicated for Cooking Recipes

Previous Post Next Post