Motichoor Ladoo – We Love God!

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CATEGORY	CUISINE	TAG	YIELD
Dairy		Bawarch3	1	Servings

INGREDIENTS

2 1/2	c	Gram flour, not superfine
		variety
500		Milk
1/2	t	Cardamom powder
3	c	Ghee for deep frying
		A fineholed shallow strainer
		spoon
2 1/2	c	Sugar
3 1/2	c	Water
2	T	Milk
		Few drops saffron, kesri
		colour

INSTRUCTIONS

For syrup:  Put sugar and water in a vessel and boil.  When sugar
dissolves, add milk.  Boil for 5 minutes till scum forms on top.
Strain and return to fire.  Add colour and boil till sticky but no
thread has formed.  Add cardamom powder and mix. Keep aside.  For
boondi:  Mix flour and milk to a smooth batter.  Heat ghee in a heavy
frying pan.  Hold strainer on top with one hand.  With the other pour
some batter all over the holes.  Tap gently till all batter has fallen
into hot ghee.  Stir with another strainer and remove when light
golden.  Keep aside. Repeat for remaining batter.  Immerse boondi in
syrup.  Drain any excess syrup.  Spread in a large plate. Sprinkle few
teaspoon hot water over it.  Cover and keep for 5 minutes.  Shape in
laddoos with moist palms.  Cool and keep open to dry, before storing in
containers.  Making time: 1 hour  Makes: 25 pieces  Shelflife: 3-4 days
outside (room temperature); 2 weeks refrigerated  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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