A popular Diwali sweet – motichoor laddu
Makes around 15-18 laddoos.
Chickpea flour/besan/kadalamavu – 250 gm
Orange food colouring
Sugar – 1 1/3 cups
Water – 3 cups
Vegetable oil – for deep frying
Melon seeds – 1 tbsp
Pistachios – 1 tbsp
Ground cardamom -1 tsp
Saffron threads – few
To make sugar syrup
Heat a heavy bottom pan with water, sugar and saffron threads. Stir until the sugar has dissolved. Boil it. Remove any scum as it forms on the surface. Continue boiling until it reaches a one thread consistency. Set aside.
To make Boondis
Mix besan with enough water to make a smooth batter (uniform pouring consistency). Add orange food colour as needed.
Transfer the boondis to warm sugar syrup, which is set aside earlier. When the boondis absorb the sugar syrup, add melon seeds, pistachios, cardamom powder, and 2 tbsp of ghee. Mix well. Transfer this to your blender and give quick (1-2) pulse. Transfer back to a plate.
Grease your hands with a little ghee, then roll the boondis into small balls.