Motichoor Ke Ladoo

Preparation :15 mins
Cook :33 mins
Total Time :48 mins
Servings :Makes 13 ladoos

Ingredients :

For The Boondi Batter
1 cup besan (bengal gram flour)
1/4 tsp baking powder
1/4 tsp edible orange food colour
3/4 cup cold milk
ghee for deep- frying

Other Ingredients
1 cup sugar
1 tsp lemon juice
2 pinch edible orange food colour
1 tbsp chopped pistachios
1 tbsp melon seeds (charmagaz)
a few saffron (kesar) strands
1/4 tsp cardamom (elaichi) powder
few drops of rose essence
ghee for greasing

Method :

For the boondi batter
For the boondi batterCombine all the ingredients in a deep bowl and mix well using a whisk till smooth.Heat the ghee in a deep non-stick pan and hold the perforated spoon (boondi jhara) over the hot ghee.Pour a ladle of the batter over it and tap the handle of the perforated spoon so that boondis fall into the ghee. Cook on a medium flame till they turn light golden brown in colour or till crisp. Make sure to wash the perforated spoon and wipe it till dry before using it to fry the next batch of booRepeat steps 2 and 3 to make 3 more batches of boondi.Cool slightly and blend it in a mixer till they are coarsely crushed. Keep aside.
How to proceed
How to proceedCombine the sugar, lemon juice, orange food colour and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.Switch off the flame, add the pistachios, melon seeds, saffron strands, cardamon powder and rose essence and mix well.Switch on the flame, add the crushed boondi, mix well and cook on a very slow flame for 3 minutes, while stirring continuously.Transfer the mixture on a plate, and allow it to cool slightly for 10 minutes.Divide the mixture into 13 equal portions.Grease your palm with a little ghee, take a portion of the mixture and shape to make round ladoos.Keep it aside for 2 to 3 hours and roll again and serve or store in an air-tight container and use as required.
Handy tip:
Handy tip:These ladoos can be stored at room temperature for 4 to 5 days.