The Most Popular Indian Sweet Dish....No festival or occasion can be considered to be complete without ladoos. Among st the enlarged variety of Ladoos, the most popular of all is Motichoor Ladoo
Ingredients
2 Cups Bengal gram Flour
2 Cups Sugar
Pinch of Baking Powder
Few Raisins & Badam
Cardamom Powder
2 Tbsp Ghee
Few drops of Orange Color
2 Tbsp Milk
Mix the Gram flour & Baking powder with water to form a thick batter ( slightly thicker than the dosa batter)
Heat Oil in a deep frying pan on medium flame
( Tip: To test if the oil is in the right temperature, drop a pinch of batter into the oil; if it rises immediately without changing color then the oil is ready....)
Take a Skimmer and hold it about 1 to 1 1/2 inches above the oil over the center of the frying pan with one hand. With your other hand pour some of the batter onto the skimmer to cover all of the holes without spilling over the edge of the skimmer.
( Tip: if you hold the skimmer higher than 11/2 inches above the oil boondi will not be round.)
Rub the batter with the spoon on the holes so that small drops of batter drop in oil, simultaneously tap the spoon on the rim of kadhai also.
Fry boondis till golden brown and then remove them to keep aside.
In the meanwhile take a vessel and pour 1 1/2 cups of water & the sugar and heat it on a low flame till the sugar is melted.
Add Cardamom Powder and the few drops of Orange Color and mix it continously till it reaches 1 1/3rd of its consistency..
Once its done put the fried boondhis in the sugar syrup. Mix in the Raisins..
When the mixture cools down slightly to the room temperature, grease your hands lightly with ghee and make round balls of ladoo..Press gently but firmly to bind the Laddoos together. Arrange as you go, on a lightly greased platter..
Allow the ladoos to cool at room temperature before serving.
These Ladoos can be kept at room temperature in a covered container for up to 10 days and for one month in the refrigerator....
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