Boondi/Boondhi/ Motichoor - Laddu/Ladoo
These are the tiny yellow droplets deep fried and later soaked in sugar syrup and pressed and made into balls. Usually made during festivals.
An other authentic recipe sent in by my Gomathi Athai. She is an expert in making this sweet and we have enjoyed it many times prepared by her. She was so comfortable making this sweet that she used to make 100's of them in no time for small gatherings,festivals.
Besan/Chickpea flour/Kadalai maavu/kadale hittu/Senaga pindi - 1 cup
Sugar - 1 cup
Water - 1/2 cup( for syrup)
Oil - for deep frying
Cardamom seeds - 6 or 7 by count
Clove - 3
Nutmeg - a small piece
Sugar - 2 tsp
Edible camphor - a pinch(optional)
Saffron - few strands
Cashewnut and raising - few
Ghee - 2 tbsp
Dry roast clove and nutmeg and powder it along with cardamom seeds and sugar 2 tsp. Keep it aside.(adding sugar is optional. This is just to powder the clove and nutmeg very finelY).
In a tsp of ghee fry cashew and raisin and keep aside.
Take sugar and water in a vessel . Heat and boil well until you get a thick syrup consistency( called as one string consistency). Keep aside.
Mix besan with water to a thick batter consistency. Heat oil for deep frying. Take a perforated ladle/boondhi ladle and keep it on top of the hot oil. Take a ladleful of batter and pour it on top and keep spreading such that tiny droplets fall in the hot oil. Do not over crowd. Fry in small batches and keep aside. No need to fry till crispy.
Next add saffron, nutmeg clove,cardamom powder to the sugar syrup and mix well. Also add the prepared boondi along with edicble camphor and fried cashew and raisins. Mix well and keep aside for the boondi's to absorb the syurp. Add the remaining ghee and take a small mixture and press to make as balls by pressing in between your palms. Store in a airtight container and enjoy.