Boil sugar and water to make sugar syrup... One string consistency.

To it add 1/2 tsp cardamom

Now mix besan and water... Stirr well... Consistency is that of dosa batter.

Heat oil for deep frying in a kadai or pan. the oil has to be moderately hot. when you add one or two drops of the gram flour batter, they should come up steadily on the surface. if they come quickly, then the oil is very hot. if they don’t come up or take time, the oil is not enough hot. take a perforated ladle/spoon. with your hands position the ladle above the oil. you will need one more large ladle/jhara to remove the fried boondis.

Take a large spoon of the besan batter and pour it on perforated ladle/spoon. press with the other spoon so that the batter falls down from the perforations into the hot oil.

Fry the boondi 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. this step is important because if boondi becomes crisp then motichoor ladoos won’t be soft and they won’t be able to absorb the sugar syrup.

For collecting the fried boondi use a large slotted spoon/jhara. drain the oil very well after removing the boondi and then add them directly to the sugar syrup. also note that the sugar syrup should be hot.

Make all the boondis like this and keep on adding boondis immediatedly 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. pulse the boondi mixture for a 2times to get a smaller shape. don’t pulse too much otherwise you won’t be able to shape the motichoor ladoos easily.

Apply some oil or ghee on your palms and shape the motichoor ladoos. the mixture would be warm when preparing the ladoos. on cooling they become firm. Add cashews and raisins to garnish