MOTICHOOR LADDOO
By Bhaktivedanta Hospital – Diet
department
Ingredients
•Gram flour (besan)………………………….. 2 ½ cups
•Sugar…………………………………………1 ¾ cups
•Milk………………………………………….. ¼ cup
•Almonds……………………………………... 10
•Pistachios…………………………………….. 10
•Lemon yellow or orange food color…………………as required
•Ghee……………………………………………to deep fry
•Green cardamom seeds…………………………1 tbsp
Preparation
1.Cook sugar with 3 cups of water to make syrup of one thread consistency. Add milk and when the scum rises to the top, remove it. Add color as desired and keep the syrup aside. Blanch almonds and pistachios in one cup of hot water for five minutes. Drain, peel and cut into slivers. Make a thin batter of besan with 3 cups of water (pouring consistency). Add color as desired.
2.Heat sufficient ghee in a kadai. Hold a perforated spoon over the hot ghe , pour a little batter over it and pass the batter through it fast into the kadai to make boondis. Fry for about two to three minutes. Remove the boondis using a slotted spoon, drain thoroughly and put into the syrup.
3.When the boondis have absorbed all the syrup add cardamom seeds and mix gently. Divide into twenty-five portions and shape each into a balls. Garnish with slivers of pistachios or almonds. Cool and store.
•Gram flour (besan)………………………….. 2 ½ cups
•Sugar…………………………………………1 ¾ cups
•Milk………………………………………….. ¼ cup
•Almonds……………………………………... 10
•Pistachios…………………………………….. 10
•Lemon yellow or orange food color…………………as required
•Ghee……………………………………………to deep fry
•Green cardamom seeds…………………………1 tbsp
Preparation
1.Cook sugar with 3 cups of water to make syrup of one thread consistency. Add milk and when the scum rises to the top, remove it. Add color as desired and keep the syrup aside. Blanch almonds and pistachios in one cup of hot water for five minutes. Drain, peel and cut into slivers. Make a thin batter of besan with 3 cups of water (pouring consistency). Add color as desired.
2.Heat sufficient ghee in a kadai. Hold a perforated spoon over the hot ghe , pour a little batter over it and pass the batter through it fast into the kadai to make boondis. Fry for about two to three minutes. Remove the boondis using a slotted spoon, drain thoroughly and put into the syrup.
3.When the boondis have absorbed all the syrup add cardamom seeds and mix gently. Divide into twenty-five portions and shape each into a balls. Garnish with slivers of pistachios or almonds. Cool and store.
These laddoos do not stay for long and therefore they should
be consumed soon.
