In a mixing bowl, Make a smooth flowing batter of the gram flour/besan, crushed saffron and water. The batter should neither be thick nor thin. It should be a flowing batter without any lumps. The amount of water to be added depends on the quality of the the gram flour.→
Take a large spoon of the besan batter and pour it on perforated ladle/spoon. →Fry the boondi (gram flour balls) till they become golden. Don’t over fry or make them crisp. When the oil stops sizzling, remove the boondis. About 45 seconds to 1 minute is enough to get the correct texture in the boondi.
→Make all the boondis like this and keep on adding them immediately to the sugar syrup. Stir and mix well. The boondis should get softened in the sugar syrup.
In a blender or mixer add the boondi and the sugar syrup. Add 1 tablespoon of hot water and pulse the boondi mixture for a few times to get a smaller shape.
Don’t pulse too much otherwise you won’t be able to shape the motichur laddu.
Apply some oil or ghee on your palms and shape the motichoor ladoo. The mixture would be warm when preparing the laddu.
