- 1 and 1/2 cup gram flour (besan)
- 1 cup and 3 and 1/4 tablespoon virgin olive oil (You can use ghee for a more traditional flavor)
- 1 and 1/5 pinch baking soda
- 1 teaspoon green cardamom
- 1/4 teaspoon edible food color (usually orange or yellow)
For The Sugar Syrup:
- 1 and 3/4 cup and 2 and 1/2 teaspoon sugar
- 1 cup and 3 and 1/4 tablespoon water
Step 1: Make the Boondi Batter
- In a large bowl, combine 2 1/2 cups of gram flour (besan) with the edible food color. Mix well.
- Add a pinch of baking soda to the gram flour and mix.
- Gradually add water to the gram flour mixture, ensuring there are no lumps. The batter should be thin and flowing but not too watery.
Step 2: Prepare the Boondi
- Heat the virgin olive oil (or ghee for a more traditional taste) in a deep frying pan.
- Place a perforated ladle (jhada) over the hot oil.
- Pour some of the boondi batter onto the ladle, and let it fall into the oil through the holes.
- Fry the boondi on low flame until they are properly cooked and turn golden brown.
- Remove the fried boondi and place them on a tissue paper to drain excess oil.
Step 3: Prepare Sugar Syrup and Mix with the Boondis
- In a separate pan, combine sugar and water and bring it to a boil. Cook it until the sugar syrup reaches a two-string consistency.
- Add cardamom powder to the sugar syrup and let it cook for a while.
- Add the fried boondis to the sugar syrup and stir well until they are coated evenly.
- Cover the pan with a lid and turn off the flame. Let the boondis absorb the sugar syrup.
Step 4: Garnish and Shape the Ladoos
- Grease your hands with a little ghee (clarified butter).
- Take a portion of the mixture and shape it into round ladoos (balls) while it's still warm.
- Place the ladoos on an open tray.
- Garnish the Motichoor Ladoos with crushed nuts such as pistachios or slivered almonds.
Remember, the key to a good Motichoor Ladoo is achieving the right consistency of boondi batter and ensuring that the sugar syrup is absorbed properly by the boondis. Enjoy these sweet delights during festivals or as prasad!