Motichoor Laddu

Instructions

1. 1

   In a mixing bowl, combine gram flour and water to form a smooth batter. The batter should have a flowing consistency.

2. 2

   If using saffron strands, soak them in a tablespoon of water for a few minutes and then add them to the batter. This will infuse a lovely color and aroma into the pearls.

3. 3

   Heat oil or ghee in a deep frying pan or kadai over medium heat.

4. 4

   Using a ladle or a special motichoor ladle with small holes, pour a small amount of the batter on the ladle and gently tap it to allow tiny droplets of batter to fall into the hot oil. Fry the droplets until they turn golden brown and crispy. Repeat this process with the remaining batter.

5. 5

   Remove the fried pearls from the oil and place them on a paper towel to remove excess oil. Set aside.

6. 6

   In a separate pan, combine sugar and water. Heat the mixture over medium heat, stirring continuously until the sugar dissolves completely.

7. 7

   Bring the syrup to a boil and cook until it reaches a one-string consistency. To check the consistency, take a small amount of syrup between your thumb and index finger and gently pull them apart. You should see a single string form and not break easily.

8. 8

   Remove the sugar syrup from heat and add rose water or kewra water for a subtle floral aroma. Mix well.

9. 9

   Add the fried pearls to the sugar syrup and mix gently, allowing the pearls to absorb the syrup.

10. 10

    Let the mixture cool for a few minutes until it is warm enough to handle.

11. 11

    Grease your palms with a little ghee or oil. Take a small portion of the mixture and shape it into a ball by gently pressing and rolling between your palms.

12. 12

    Repeat the process with the remaining mixture to form laddus.

13. 13

    Garnish the laddus with chopped almonds, pistachios, or any nuts of your choice.