Motichoor Ladoo

Sugar syrup: Dissolve sugar in 250ml water. Cook to one-string consistency (drop between fingers forms a thin string). Add saffron, cardamom, and orange colour. Keep warm. Batter: Whisk besan with 200ml water plus orange colour to a smooth, thin, flowing batter — it must flow freely through very small holes. Beat vigorously for 2 minutes to incorporate air.

About 20 min

Tip: The batter for motichoor must be thinner than for regular boondi. It should flow like a thin ribbon off the spoon.

Fry motichoor boondi: Heat oil to 170°C. Hold a fine-perforated ladle (or a colander with small holes) over the hot oil. Pour a small amount of batter onto it and use another spoon to press the batter through the holes — or tap the ladle gently over the oil. The boondi should be tiny (2–3mm), round, and pale golden. Fry for 45–60 seconds. Remove immediately and add to warm sugar syrup. Do not overcook.

About 30 min

Tip: Motichoor boondi must be tiny — smaller than a lentil. They cook very quickly.

Shape ladoos: After all boondi are soaked in syrup for 3–4 minutes, add melon seeds and ghee. Test the mixture: it should be soft, sticky, and shapeable. If too wet, drain some syrup; if too dry, add a spoon of warm water. With greased palms, take approximately 45g of mixture and press firmly into a smooth, round ball. Work quickly before syrup sets. Place on a tray to set. They will firm up in 30 minutes.

About 25 min

Tip: Motichoor ladoos should be shaped when the mixture is still warm. Cold mixture will not bind properly and will crumble.