- 1/3 cup milk (doodh)
- 1tblsp pistachios (pista)
- few drops orange (santra) colour
- pure ghee for frying
- 1tblsp raisins (kishmish)
- a pinch baking powder
- 1/2 kg sugar (cheeni)
- 1/2 kg bengal gram flour (besan)
How to make motichoor ladoo:
Sieve gram flour with baking powder so that it mixes well.
Mix in 2 tblsp of melted ghee and enough water to make a batter of thick consistency.
Heat up ghee in a kadhai and with a perforated (holes) spoon drop boondis in ghee.
Rub the batter on the spoon with 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, remove and keep aside.
Meanwhile make three string (3 tar ki chashni) consistency sugar syrup mix in colour.
Put the fried boondis in this syrup, mix in the raisins and cut pistachios.
When mixture cools down slightly use buttered hands to make ladoos.