Time to prepare and cook: 120 minutes

Ingredients list

• Dry fruits
• Chickpea flour
• Sugar
• Jhara (tiniest holes possible)
• Saffron for colouring
• Cardamom
• Ghee
• Rose water
• Melon seeds (optional)

Tasty sweet treats!

Make a thin flowing batter for these ladoos. It should fall on it’s own as you tap on the jhara. Do not over-cook the boondis. Since these are very tiny boondi, they need to be fried for 30 to 40 seconds only. You don’t want them to change color. Don’t look for any consistency in sugar syrup.

STEP 1

To a large bowl add besan and food colour. Then add little ghee and mix. Start adding water.

STEP 2

Add around 1/2 cup (120 ml) to first form a thick batter without lumps. Then add 3 tablespoons (45 ml) water and mix well. Let the batter sit for 15 minutes.

STEP 3

Then add remaining 3 tablespoons (45 ml) water and mix. So the total that I used in this batter was 120 ml + 45 ml +45 ml = 210 ml. Batter should be very thin and flowing consistency with no lumps.

STEP 4

Heat ghee in a kadai on medium-high heat. It also helps to have the support when you shake the jhara vigorously after pouring the batter. The handle of the jhara should be placed on the canister.

STEP 5

Once ghee is hot, start pouring the batter through the jhara. Pour the batter on jhara and move it up and down quickly to drop all batter in hot ghee in the kadai.

STEP 6

Let the tiny boondis cook in hot ghee for 30 to 40 seconds only, color should not change. Remove fried boondi in a large sieve. Repeat until all tiny boondis are fried and batter is over. Remember to completely wipe clean the jhara with a wet cloth between frying each batch else the boondis can clump up. Set aside.

STEP 7

To make the syrup, to a large kadai, add sugar and water. Add cardamom powder, kewra water (or rose water). Let the sugar dissolve and mixture come to a boil. As soon as the mixture comes to a boil, turn off the heat and add the fried boondi to the pan. Stir and then turn on the heat again with heat set to lowest setting.

STEP 8

Remove on a plate and let cool completely. You can add melon seeds now. Once the mixture has cooled down, take a small portion of the boondi mixture and roll between your palms to make motichoor ladoo. Repeat with the remaining boondi and ladoos are ready!

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