Motichoor ke Laddoo

Ingredients

250 gm Bengal gram flour (besan/Chickpea flour)

A pinch of Baking powder

8-10 strands of saffron
3-4 drops edible Orange colour

1 tablespoon milk

250 gm sugar

¼ teaspoon cardamom powder

1 tablespoon shelled melon seeds

1 teaspoon sliced pistachio

Ghee for frying

Method

Take saffron in a  small cup and add 1 tablespoon cold milk to it. Keep it aside.

In a pan mix sugar in water and boil it to make a thick sugar syrup of  string consistence.
Now add saffron dissolve in milk, melon seeds, orange colour and cardamom powder to the sugar syrup and keep it aside.

Sift besan/chickpea flour in a bowl and add baking powder to it. Mix it well

Now add water, little by little to it and whisk it with a fork continously so the no lump formed.

Make pouring consistency of the smooth batter.

Now heat ghee in a kadhai/wok.

Take a spoon with small holes/karchi/sieve (so that the batter comes out of it in the form of small droplets) and place it above the kadhai and pour the batter through it slowly.

Batter will come out of the karchi/spoon in the form of small droplets and will fall into the hot ghee.

Fry these droplets to golden yellow colour. These droplets are called boondi.

Pour all the boondi into the hot sugar syrup and keep aside for about 5 minutes so that they absorb the syrup and become soft.

Remove excess sugar syrup out of boondi and  little crush all boondi with the help of fork .

Grease your hand a little with ghee.

Take a handful of boondi in your hand.

Now form it to a ball (laddoo) by rubbing it with your palm and fingers.

Garnish the laddoos with a sliced pistachio.