besan 2 cups ghee 2 cups sugar 3/4 cup almonds 10 numbers (finely sliced) cardamom powder half a table spoon Kesar quarter of a cup
Mix gram flour with just enough water to make into a thick paste and add color. Heat ghee. Put the prepared paste and allow it to seep through a sieve into the hot ghee. Fry till the mixture turns pink and then drain out. Reserve the fried drops as boondis. Heat sugar dissolved in three-fourths cup of water and make a sticky syrup Add the fried boondis, almonds, cardamom powder and mix well. While the mixture is warm, knead the syrup-coated boondis into round ladoos. Allow them to dry. Your motichur ladoos are ready.