Friday, April 1, 2016

Motichoor Ke Laddoo



Gram flour - 2  1/2 cups
Milk - 500 ml
Cardamom Powder - 1/2 tsp
Ghee - 3 cups

A fine holed shallow strainer spoon

For Syrup

Sugar - 2  1/2  cups
Water - 3  1/2 cups
Milk - 2 tbsp
Ghee - 3 cups


For Syrup:

Put sugar and water in a vessel and boil. 
When sugar dissolves, add milk. 
Boil for five 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 another batter.

Final Steps:
Immerse boondi in the syrup that you have made. 
Drain any excess syrup. 
Spread in a large plate. 
Sprinkle little hot water over it. 
Cover and keep for five minutes. 
Shape in laddoos with moist palms. 
Cool and keep open to dry, before storing in containers.


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