Name: mango motichoor ladoo recipe by DrKhushboo Bansal at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3
Ingredients: Mango Pulp - 1/2 cup; Besan, coarse – 1 cup; Yellow food colour – 1/4 tsp; Salt – a pinch; ghee – to deep fry; Sugar – 3/4 cup; Water for syrup - 1 cup; Mango essence - few drops; Cardamom powder - 1/2 tsp; Lemon juice 1/2 tsp; Pistachios for garnishing

Ingredients Serving: 3

Mango Pulp - 1/2 cup
Besan, coarse – 1 cup
Yellow food colour – 1/4 tsp
Salt – a pinch
ghee – to deep fry
Sugar – 3/4 cup
Water for syrup - 1 cup
Mango essence - few drops
Cardamom powder - 1/2 tsp
Lemon juice 1/2 tsp
Pistachios for garnishing

Instructions

In a mixing bowl add mango pulp, besan , salt , yellow food colour. Mix it well, making sure no lumps are formed. Add water or little milk if required to make the batter.
In a kadai or pan heat the ghee.
Meanwhile also keep a taller container covered with a cloth near the kadai/pan.
This will help while frying the boondi.
On a medium flame , hold the boondi ladle pour the batter all over the ladle uniformly rather than at one particular place.
Start tapping the ladle handle over the container kept aside.
So that you get small small boondi falling in the ghee.
Don't over fry them to avoid colour change.
Drain on a absorbent paper.
Sugar syrup. Boil sugar and water together to get one string consistency.
Add lemon juice to have a clear sugar syrup, this helps to remove the dirt that floats on top of the syrup.
Add cardamom powder and mango essence.
Add the prepared boondi in the syrup , mix well and let it remain for 15 to 20 minutes.
By this time the syrup will be absorbed by the boondi.
Grease your hands with ghee and start making the ladoos.
Garnish with chopped pistachios.
Yummy ladoos are ready to serve....go for it.

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