Saffron Motichoor Ladoo from Fine Gram Flour Pearls

What you need

• 150 g (1 1/2 cups) besan, gram (chickpea) flour, sifted
• 190 ml (3/4 cup) water, for the batter, plus a little more if needed
• 225 g (1 cup plus 2 tbsp) sugar
• 125 ml (1/2 cup) water, for the sugar mixture
• 1 pinch saffron strands, crushed
• 1/2 tsp ground green cardamom
• 1 tbsp melon seeds, magaz, or pistachios, chopped
• 400 g (2 cups) ghee, for deep frying
• 1 tsp melted ghee, for greasing your palms

Method

Restated from the original video

1. 1

   Whisk the besan with the batter water into a smooth, lump-free batter that falls from a spoon in a thin, steady ribbon. Rest it for 10 min.

2. 2

   Put the sugar, the second measure of water and the saffron in a saucepan. Stir over medium heat until the sugar dissolves.

3. 3

   Boil the sugar liquid for 6-8 min, until a drop pressed between thumb and finger forms a single sticky thread when you pull them apart. Keep it warm over the lowest heat.

4. 4

   Heat the ghee for frying in a wide, deep pan to 175 °C (350 °F). A drop of batter should rise to the top within a few seconds.

5. 5

   Hold a flat, fine-holed slotted spoon about 10 cm (4 in) above the ghee. Pour 2-3 tbsp of batter onto it and tap the spoon so the batter drips through into the ghee as tiny round pearls.

6. 6

   Fry the pearls for 30-45 seconds, until the sizzling slows and they are set but still pale and soft. Do not let them turn crisp.

7. 7

   Lift the pearls out with a clean slotted spoon, drain well and drop them straight into the warm sugar liquid.

8. 8

   Repeat with the rest of the batter, frying a spoonful at a time. If the sugar liquid thickens or crystallizes, loosen it with 1-2 tbsp of hot water.

9. 9

   Stir the cardamom and melon seeds into the soaked pearls. Cover and leave for 15-20 min, until the pearls have swelled and absorbed most of the liquid.

10. 10

    Grease your palms with the melted ghee. While the mixture is still warm, press a handful firmly into a ball about 4 cm (1 1/2 in) across, about 12 in all.

11. 11

    Let the ladoo set at room temperature for 1 hour before serving. Store in an airtight container for up to 3 days.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.