Wednesday, May 9, 2012

Project 365 Days Of Food- Day 39, Ladoo Motichoor Waale!

2 tbsp finely chopped almonds
2 tbsp finely chopped pistachios
1-2 tsp cardamom powder
A few saffron (kesar) strands
Ghee for deep frying
***For the Boondi Batter-
500 gms of besan (Bengal gram flour)
1/3 cup of milk
***For the Sugar Syrup-
1 1/4 cups (250 grams) sugar
A few drops saffron food colour

***For the Boondi Batter-
1. Combine the besan (gram flour) with approx. 1/3 cup of milk, 2 tbsp of ghee, food color and just enough water to form a smooth batter (ensure that there are no lumps). Keep aside (at least 2-3 hours, do not refrigerate)
***For the Sugar Syrup-
1. Combine the sugar with 1½ cups of water in a kadhai and heat while stirring continuously till the sugar dissolves. 
2. When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer.
3. Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup.
4. After about 5 minutes, slowly drizzle 2 tablespoons of water from the sides of the pan with the help of a ladle. 
5. Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer.
6. Continue to simmer the syrup over a medium flame for about 3 to 4 minutes and then gently remove the grey layer using a slotted spoon.
7. Add the saffron food colour to the syrup and make a syrup of one string consistency. 
8. Keep warm.
***Directions- how to proceed- (Follow the method for boondi batter)
1. Sieve and combine besan. Add 2 tbsp of ghee, food color, milk and just enough water to form a smooth batter (ensure that there are no lumps).
2. Make a thick batter
***(check consistency by dropping batter to a bowl, if its poring easily, add little besan and if its taking more time, add a little water).
3. Heat ghee on a medium flame in a kadhai. Reduce the flame and hold a very fine sieve (perforated ladle) over the kadhai and pour a ladle of batter on the sieve.
4. Gently tap at the end of the sieve allowing the batter through the sieve into the hot ghee (this should look like tiny boondis).
5. Fry the boondis till light golden brown (do not over fry or else boondis will be too crispy).
6. Drain, remove and keep aside.
7. Add the boondis immediately to the warm sugar syrup and mix well so that the boondis soak in the syrup well.
8. Wash and dry the perforated spoon (boondis jhara) every time you pour the boondi batter through it. 
9. Proceed making the boondis with the remaining batter and immerse them in the sugar syrup immediately after frying.
10. Allow the mixture to cool completely.
11. Add 2 tablespoons of hot water, the saffron, chopped almonds, chopped pistachios, powdered and cardamom powder and mix well.
12. Shape the mixture to make 20 to 22 Motichoor Ladoos and garnish with finely chopped pistachios.