Motichoor Ladoos to Share the Sweetest News Ever

How are you guys doing? And thanks for all of you who dropped emails in my absence. I am gonna share the sweetest news in my entire life. I delivered the cutest baby girl in the world on aug 21. Finally our new bundle of joy has arrived. I couldn't explain how excited and emotional i was when i holded her in my arms. I felt like i was out of the world. She was so soft and pink, it was like love at first sight.

I was in the hospital till yesterday. We arrived home yesterday evening and i was all set to take my blog live again. I wanted so badly to share the baby pictures in my blog, but my family has stopped me from doing it. No worries i will post them in a couple of months.

This recipe was made so many months back but I saved this sweet ladoo post to share this sweetest news with you guys. I will keep on posting in this blog as usual. But i will be spending most of my time with my little princess, so if you drop me emails, you will surely get reply, but may be a little late.

Now off you go to the recipes..

Preparation Time : 30 mins
Cooking Time : 30 mins
Makes - 10 to 12 ladoos

Ingredients:

Oil for Deep frying
Badam / Almonds - 3 tblspn chopped
Cashews - 3 tblspn chopped
Boiling Water - 1 ot 2 tblspn
Ghee - 2 tblspn

For Boondi:
Gram Flour / Besan / Kadala Mavu - 1 cup / 120 grams
Sooji / Rawa / Semolina - 1 tblspn (Put it in a blender and make into a fine powder)
Water - 1/2 cup or adjust
Orange Food Colouring - 1/2 tsp

For Sugar Syrup:
Sugar - 1 cup / 200 grams
Water - 1/2 cup / 120 ml
Saffron strands - a pinch
Cardamom Powder - 1 tsp

Method:

Step 1: Make the batter
Take gram flour and sooji in a sifter and sieve it in a mixing bowl. Add in water and mix well to form a smooth batter. The batter should be a little thinner than dosa batter. Don't make it too thin, else the boondi will fall flat. If it is too thick then the boondi wont fall off the ladle. Add in food colouring and mix well Set this aside till you finish making the syrup.

Step 2: Make the sugar syrup
Now take sugar and water in a pan. Mix well so the sugar gets disolved in the water. Bring this to a boil. Simmer for 8 to 10 mins till it forms one string consistency. If you dip the ladle inside the sugar syrup and take it out, then the last drop falling off the ladle should form a string like effect. Now add in cardamom powder and saffron to this and mix well. Now make sure the syrup stays nice and warm till you finish frying the boondis.

Step 3: Fry the boodis
Heat oil for deep frying. Dont get it too hot. Now take a boondi ladle / perforated spoon ( I used a steel strainer with medium size holes in it). Now take the batter and pour it over the ladle. Using a spoon tap off the ladle, so the boondi will fall through the holes. Fry this on a medium high heat for couple of mins. It shouldn't get crispy, it should be little on the softer side. Drain the boondi onto a bowl and set aside. Repeat till you finish the batter.

Step 4: Making ladoos
Now Add all the nuts to the boondi and pour the warm syrup over it. Mix well so it gets combined. Now take this in a mixer or food processor. Add a tblspn of boiling water to this and pulse for few times so it gets crushed and becomes one mass. Dont grind it too much or it will get completely mashed up. Now transfer this to a bowl. Dip your hands in ghee and take a small portion from it. Shape into balls and arrange them on a plate. Decorate with a slice of almonds or cashews if you like and enjoy.

Pictorial: