Motichoor Ke Laddu

Ingredients

• 2 ½ cups Gram Flour (not superfine variety)
• 500 ml Milk
• 1/2 tsp Cardamom Powder
• 3 cups Ghee
• A fine-holed Shallow Strainer Spoon

For Syrup

• 2 1/2 cups Sugar
• 3 1/2 cups Water
• 2 tbsp. Milk
• 3 cups Ghee

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 color 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
• Mix all the ingredients mentioned under stuffing except milk
• 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

Final Steps

• Immerse boondi in syrup.
• Drain any excess syrup.
• Spread in a large plate. Sprinkle little 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.