Guest
Motichoor ladoo is made from fine boondi where the balls are tiny and are cooked with ghee or oil. The recipe for this ladoo originated in north India, however, it is now popular throughout the Indian subcontinent. I have given my twist and made this Lavender Motichur ladoo which is healthy to eat at times. Lavender motichur ladoo Ingredients quantity Oil for frying Gram flour (besan) 1 cup Water as required Salt to pinch Sugar 100gms Beetroot puree water 1cup Whole Cardamom 4no. Pumpkin seeds 1tbsp Almonds 1tsp Saffron 1tsp Ghee 1tsp Method-: 1. First keep the oil in a pan for frying. 2. Now in a bowl add gram flour and water little by little and salt and mix it properly. 3. It should not be too thick coating consistency, should b thin. 4. Now take the parferated spoon for making ladoo (zero no.) and put the batter on it and tap it on a with help of any support and fry till it is crispy. 5. While frying every time clean
