This is the favorite sweet in India. Eating a well made ladoo can be wonderful gastronomic experience. These are also called motichur ladoos.
- 1 cup Channa Besan (make sure it should not have clumps.)
- 1 Tsp Rice Flour
- Salt 1 pinch
- 8-10 Cashews
- 8-10 Rasins
- 4-5 Cloves
- Orange colour
- 4 tbsp GheeB
- 8-10 Elaichi (powdered)
- Oil for frying
For making sugar syrup:
- 1 3/4 Cup Sugar
- 3/4 Water
- Mix channa besan, rice flour, pinch of orange colour and salt with water. (the consistency should be like dosa mix so that it should be easy to make boondi)
- Heat oil in a frying pan.
- In the mean time in a pan heat 3/4 cup of water. Bring it to boil. Then add 1 3/4 of sugar. Put it in medium heat to make the sugar syrup. (care should be taken that the sugar syrup is not over done. Using a spoon take few drops of sugar syrup, when you pour it from the spoon the last drop of the syrup should form a thin continuous line. If it doesn’t keep it for boiling for another 2 minutes.)
- When the oil is heated up, using a cup pour the mix little by little on a perforated spoon to make boondi. Fry it for 3 minutes. Continue with the remaining mix.
- In a heated pan add 1 tbsp of ghee and fry cloves and cashews. Keep it aside.
- Once the boondies are done put it in a vessel and smash 1/4 of boondi with a spoon then add the sugar syrup, rasins, fried cashews , cloves, powdered elaichi and the remaining ghee. Make it into a ball (even when it is hot.)