Moti choor laddu

Ingredients


Gram Flour 2 1/2 cups

Sugar 1 1/3 cups

Milk 1/4 cup

Orange colour as required

Ghee to deep fry

Green cardamom seeds 1 tablespoon

Almonds blanched and slivered 10(optional)

Pistachios blanched and slivered 10(optional)

Cashew nuts


Add 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. Mix all the ingredients mentioned under stuffing except milk. 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. Drain the boondhis in a strainer. Crush the boondhis in a mixer grinder (one time)


Immerse boondi in syrup. Drain any excess syrup. Spread in a large plate. Sprinkle few tsp. 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.



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