Step-by-Step Instructions

1. 1.Prepare Boondi Maker

   Choose either method: Method 1 involves making small holes in an aluminum foil container using a toothpick. Method 2 involves masking a boondi jhara with aluminum foil and then making small holes using a toothpick.

2. 2.Prepare Boondi Batter

   In a bowl, combine 1 cup besan, 1/8 tsp kesar food color, and 1/2 cup water. Whisk well to ensure there are no lumps. Gradually add the remaining 1/4 cup water, mixing until you achieve a smooth, flowing batter.

3. 3.Fry the Boondi

   Heat oil in a pan over medium flame. Hold your prepared boondi maker over the hot oil and pour a ladle of batter onto it. Gently tap the boondi maker to allow the batter to fall into the oil as tiny pearls. Fry the boondi for 30-60 seconds until they are lightly golden and crisp. Remove the fried boondi using a slotted spoon and place them on a paper towel to drain excess oil. Repeat this process for the remaining batter.

4. 4.Prepare Sugar Syrup

   In a separate pan, add 1 cup sugar and 1/2 cup water. Stir well over medium heat until the sugar dissolves and the syrup comes to a boil. Boil the syrup for 2-3 minutes until it reaches a one-string consistency (when a drop of syrup forms a single thread between your thumb and forefinger).

5. 5.Flavor the Syrup and Combine with Boondi

   Add 1/2 tsp cardamom powder, 1/8 tsp kesar food color, and 1/2 tsp lemon juice to the sugar syrup. Mix well. Add the fried boondi to the flavored sugar syrup. Stir gently to ensure all the boondi is coated. Cook on low flame for 4-5 minutes, stirring occasionally, until the boondi absorbs most of the sugar syrup.

6. 6.Add Nuts and Rest

   Stir in 1.5 tbsp chopped cashew nuts and 1/2 tbsp chopped pistachios into the boondi mixture. Turn off the flame, cover the pan, and let the mixture rest for 3-4 minutes to allow the boondi to fully absorb the syrup and soften.

7. 7.Shape the Ladoos

   Transfer the warm boondi mixture to a bowl. Lightly grease your hands with ghee. Take small portions of the mixture and gently press and roll them into smooth, round ladoos. The mixture should still be warm enough to bind easily.

8. 8.Garnish and Serve

   Arrange the prepared Motichoor Ladoos on a serving platter. Garnish each ladoo with a sliver of almond or pistachio for an elegant touch. Serve soft and juicy Motichoor Ladoos.