RECIPE FOR LADDU

LADDU

INGREDIENTS

FOR BATTER:

2 Cups Gramflour

2 Tbsps Cornflour

2 Level Tablespoons Semolina

1 Cup of Milk

Some water

A Few Raisins (Optional)

Melon Seeds (Optional)

A Little of Almonds and Pistachio (Chopped)

Ghee (Clarified Butter) or Oil for Deep frying

FOR SYRUP:

3 Cups Sugar

2 Cups Water

A Little Orange Food Colour

Half a Teaspoon each of Cardamom and Nutmeg Powder

DIRECTIONS

Place the flours and the semolina in a large bowl. Pour in the milk gradually and keep whisking it in. Then add the water a little at a time until you have a smooth runny consistency. To test consistency, pour some onto a flat surfaced metal perforated spatula and check if batter drops down in little drops. If it doesn't, add a little more water. If the batter is dropping very quickly, then add a little bit of gram flour.

Pour oil or ghee in a wok and place on moderate heat. Position the perforated spatula as low as it can possibly (and safely) get. Pour a small ladleful of the batter over the perforated spoon and move it around over the wok to distribute the batter evenly. They will drop in oil to form little balls that are called BOONDI

Do not overfill the wok with boondi. As you can see in this picture, the boondi is evenly distributed. Fry for only a few minutes and do not brown. As soon as they are of  a slightly golden colour, remove with another perforated spoon and set aside.  Rinse and dry the perforated spoon you are using to make boondi before you pour in another batch.

Keep frying boondi in batches until you finish up the batter. Set boondi aside while you prepare the syrup

In a heavy based pan add the sugar and 2 cups of water. Place on high heat until sugar melts and syrup is rapidly boiling. As soon as the syrup has reduced to half its quantity, reduce the heat and tip in the boondi, the melon seeds (if using), raisins, nutmeg and cardamom powders, food colour and half of the almonds and pistachio. Stir well. Take pan off heat as soon as boondi has absorbed most of the syrup.

Wait for it to cool down a bit before you use your hands to shape the balls. For preparing Motichoor Laddu, you will have to crush the boondi to give it a pasty consistency. Smear some oil or ghee over the palms of your hands and take portions to form the balls by pressing hard to make sure they hold their shape. 

If you don't want to make Motichoor, then just take portions of the boondi between greased hands and press between your palms to mould into round shapes. Set them on a tray and garnish with remaining nuts.