Motichoor ladoo with desiccated coconut | Coconut motichur laddu

Cuisine Style: South India | Preparation & CookingTime: 15 to 20 minutes | To Serve: 5 | Type: Sweet, Festival, Diwali Sweet

Ingredients

• Gram flour [Besan, Kadalai maavu] – 1 cup
• Milk – ¼ cup
• Desiccated coconut – ¼ cup
• Cardamom powder – 1 tbsp
• Almonds & Pistachios– 10[ghee roasted, chopped]
• Saffron - 1 tsp
• Water – 1 cup
• Sugar – ¾ cup
• Milk – 2 tbsp
• Pinch of salt
• Ghee / oil for deep frying

Preparation

• In a bowl add gram flour, milk, pinch of salt & water mix well & make smooth thin batter [flowing consistency].
• Add sugar & water in a pan let it boil then add saffron cook till one string consistency, add 2 tbsp of milk & remove impurities.
• Add cardamom powder cut off heat.
• Heat ghee or oil in a pan, hold boondi ladle[small hole] over the pan, pour gram flour batter, shake it & deep fry for 2 min.
• Once its ready, remove it from ghee & place it on absorbent paper.
• Put ghee fried boondis into sugar syrup, mix gently, cover it & leave it for 15 to 20 min [For boondis absorbing sugar syrup]
• Add ghee roasted nuts mix well, make equal size ladoos.
• Roll over each ladoos on the desiccated coconut & store it in an airtight container.

Coconut motichur laddu