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Wednesday, September 30, 2015,11:26 AM by

D.Sumithra

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Mothi Chur Ladoo

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MOTHI CHUR LADOO

Makes :

25

Preparation Time :

45 minutes

Cooking Time :

20 minutes

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

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