Motichoor Laddu

Cook along · 19 steps

Method

1. 1

   Take 2 cups (250g) gram flour in a bowl. Add a pinch of orange food color and mix.

2. 2

   Add water gradually (about 2 cups minus 2 tbsp) to make a thin and smooth batter without lumps.

3. 3

   Take a plastic bag and place in a glass. Pour the batter into it. Close like a cone.

4. 4

   Make a very small hole in the cone for tiny boondi (pearl-sized).

5. 5

   Heat ghee for frying. When hot, reduce flame to low.

   

6. 6

   Hold the cone above the ghee and press gently to drop tiny boondi. Keep the cone at a height.

7. 7

   Fry on medium flame until golden and crispy. Do not burn.

8. 8

   Remove and fry all boondi similarly. Keep aside. For Sugar Syrup:

9. 9

   Take 2 cups sugar and 1 cup + 2 tbsp water in a vessel.

10. 10

    Add a pinch of orange food color. Stir on low flame until sugar dissolves completely (6 minutes).

    

11. 11

    Add 1 tsp rose water or kewra water (optional).

12. 12

    Cook for 8 minutes total. The syrup should be sticky but have no strings. For Making Laddu:

13. 13

    Add all the boondi to the syrup. Keep flame very low and mix.

14. 14

    Cook for 4-5 minutes until the mixture thickens and starts leaving the pan slightly.

15. 15

    Turn off the stove. Let the mixture cool completely for 6 hours.

    

16. 16

    After 6 hours, the boondi will absorb all the syrup and become soft.

17. 17

    Wet your hands slightly. Use one spoon to make laddus of the same size.

18. 18

    Garnish with pistachio slivers.

19. 19

    Place Tulsi leaves and offer to Thakurji. Chant Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Ram Hare Ram Ram Ram Hare Hare