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Articles: Recipes | Mothi Chur Laddu
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| Ingredients: | | | | | For Boondi Batter: | : | | | | Bengal Gram Flour | : | 3 cups | | | Semolina (Bombay Rawa) | : | 3 cups | | | | | For Sugar Syrup: | : | | | | sugar | : | 2½ cups | | | Milk | : | 2 tbsp | | | Lemon Yellow Food Colour | : | 2 pinches | | | Saffron Strands | : | few | | | Almonds | : | 4 tbsp (chopped) | | | Pistachios | : | 4 tbsp (chopped) | | | Cardamom Powder | : | 2 tsp | | | Rose Water | : | 4 tsp (optional) | | | Ghee | : | for deep frying | | | Siver Foil | : | to garnish (optional) | | | Ghee or Oil | : | 1 tbsp | | |
| | Preparation: | | | | Mix together sugar and milk with 3 cups of water in a bowl. Heat the mixture and keep stirring till the sugar dissolves in water comletely. Bring the sugar to one string cnsistency and add food colour to it. Keep the syrup warm. | | | | Mix together gram flour, semolina and 1½ cups of water. Mix well to make a smooth batter. Heat ghee or oil in a heavy bottomed broad vessel. When it is hot, hold a perforated broad spoon over the hot oil and pour a ladleful of boondi batter over it. Spread the batter with the back of a spoon hence boondi falls into the hot oil. | | | | Fry boondi over a high flame to very light golden color and make sure that they may not turn crisp. Add fried boondi to the warm sugar syrup and mix well so that the boondis soak in the syrup well. Wash and dry the perforated spoon each time you pour boondi batter through it to get uniform shapes. Continue tha same procedure with the remaining batter and immerse them in the sugar syrup immediately after frying. Allow the mixture to cool completely. | | | | Add 2 tbsps of hot water, the saffron, chopped almonds, chopped pistachios, powdered cardamom, rose water to the boondi mixture and mix well. Shape the mixture to form laddoos. Garnish with silver foil. |
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