Rajshree Motichoor Laddoo

Ingredients

• 1 cup gram flour (besan, fine quality)

• ¾ cup water (for the batter)

• 1 cup sugar

• ½ cup water (for the sugar syrup)

• ½ teaspoon cardamom powder (elaichi)

• 1 tablespoon melon seeds (magaz)

• 2–3 drops orange or yellow food color (optional)

• Banaras Gold Ghee Pure Desi Cow A2 Ghee

Methods

1. Whisk the gram flour and ¾ cup water together in a bowl until you get a smooth, thin, lump-free batter.

2. In a saucepan, mix the sugar and ½ cup water. Bring to a boil on medium heat until the sugar dissolves completely and forms a light, slightly sticky syrup (1-string consistency). Stir in the cardamom powder, food color, and melon seeds, then set aside on low heat.

3. Heat Banaras Gold Ghee Pure Desi Cow A2 Ghee in a deep frying pan over medium heat. Hold a perforated spoon (boondi jhara) over the hot ghee and pour a ladleful of batter through it to drop tiny pearls (boondi). Fry for just 30–45 seconds until cooked but soft (do not make them crispy), then strain and drop directly into the warm sugar syrup. Repeat for the remaining batter.

4. Stir the boondi in the syrup and let it sit covered for 10–15 minutes until it absorbs the sugar. Once cool enough to handle, grease your palms with a little Banaras Gold Ghee Pure Desi Cow A2 Ghee and shape the mixture into smooth, round laddoos.

For soft, halwai-style laddoos:

• Pulse the soaked boondi in a blender for just 2–3 seconds before rolling into balls for that ultra-fine, melt-in-the-mouth texture.

• Add a dash of kewra or rose water to the sugar syrup for an authentic aromatic touch!