in a large bowl take besan and rava. If using coarse besan avoid adding rava.also, add saffron food colour.
Mix well making sure it's combined well.
Now add 1 cup water and prepare a thick lump-free batter.
Add ½ cup of more water and mix well.
Boondi prepared using an oil strainer or small holes perforated spoon.
Pour prepared besan batter and slowly tap with the help of ladle, making sure the drops of besan fall into the oil.
Do not overcrowd the boondis and stir.Once they are almost crisp, take off and drain over the kitchen paper towel.keep aside.
In a large thick bottomed pot, take sugar and saffron food colour.
add of water and dissolve sugar.
Allow it to boil for 4 minutes or until syrup thickens slightly. do not allow sugar syrup to attain string consistency.
Further, add cardamom powder and lemon juice to sugar syrup. lemon juice prevents sugar syrup from crystallizing.
To the hot sugar syrup, add prepared boondi
Mix well and make sure to coat all the boondi with sugar syrup.
continue to cook for 2 -3 minutes or until sugar syrup thickens.
Cover and keep aside for 10 minutes.
After 10 minutes, sugar syrup is absorbed completely by boondi.
Add 2 tbsp cashew and 2 tbsp pistachios. mix well. Prepare the ladoo taking a small amount of boondi. add milk if required, to make moist laddu.
Finally, motichoor laddu is ready to be served or refrigerate for a week.
