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PrintMOTHI CHUR LADOO
Makes :
25
Preparation Time :
Cooking Time :
Preparation Method :
- Sugar syrup : Add sugar and water in a vessel and bring to a boil. When the sugar dissolves completely, add in the milk.
- Boil for about 3-5 minutes or until scum forms on top. Strain with the strainer spoon and return to stove.
- Add in the saffron food colour with the cardamom powder and mix. Boil till the syrup reaches a long string consistency.
- Boondi : Mix the flour and milk together to a smooth batter.
- Heat the oil in a heavy frying pan. Hold the strainer on top with one hand. With the other hand pour some batter all over the holes.
- Tap gently until all of the batter has fallen into the hot oil. Stir with another strainer and remove once it is light golden. Set aside.
- Repeat for the remaining batter.
- Immerse the boondi in the syrup. Drain any excess syrup. Spread in a large plate.
- Sprinkle a few teaspoon of hot water over it. Cover and set aside for about 3-5 minutes.
- Shape in round balls with chopped cashew. Cool and keep open to dry and store it in an airtight container.
INGREDIENTS
Boondi
- 500 ml Whole Milk
- 500 ml IDHAYAM MANTRA peanut oil
- 300 grams Gram Flour (Besan)
- ½ teaspoon of Cardamom Powder
- Chopped Cashews, to garnish
Sugar syrup
- 500 ml Water
- 350 grams Sugar
- 1 tablespoon of Whole Milk
- A few drops of Saffron food colour
6 comments for “Mothi Chur Ladoo”
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Post recipe in english as well in hindi most of ingredients r not found in dictionary too normal indian do not knw names of spices in english hope u will do
Nice receipee..... easy and tasty
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