Motichoor laddoo are made of very small gram flour balls or boondis which are deep fried, then simmered in sugar syrup till they absorb the syrup and plump up. These are then shaped into delicious crumbly laddoos. Motichoor laddoos are savoured across the length and breadth of the country – in different sizes, colours and compositions.
Cook sugar with three cups of water to make syrup of one thread consistency. Add milk and when the scum rises to the top, remove it. Add colour as desired and keep the syrup aside.
Make a thin batter of besan with three cups of water (pouring consistency). Add colour as desired.
Heat sufficient ghee in a kadai. Hold a perforated spoon over the hot ghee, pour a little batter over it and pass the batter through it fast into the kadai to make boondis. Fry for about two to three minutes.
Remove the boondis using a slotted spoon, drain thoroughly and put into the syrup. When the boondis have absorbed all the syrup add cardamom seeds and mix gently.
Divide into twenty-five portions and shape each into a laddoo.
Garnish with slivers of pistachios or almonds. Cool and store.
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