Motichoor ladoo

How to make it

1. Whisk sifted besan with the batter water until smooth and flowing. Let it stand briefly while preparing a fine-hole ladle, a frying pan, a draining bowl and a separate syrup pan.
2. Heat frying oil over medium heat. Hold the ladle safely above the pan and test a little batter. Round droplets should form; add water a teaspoon at a time if the batter will not pass through.
3. Fry small batches of tiny boondi until set but still soft, rather than dark and crunchy. Drain promptly. Clean and dry the ladle between batches so dried batter does not change the droplet size.
4. Dissolve sugar in the syrup water and simmer until slightly thickened. Test a cooled drop for a light, single thread; never touch hot syrup. Add cardamom and optional rose water.
5. Add the drained boondi to the warm syrup and mix gently. Cover off the heat and let it absorb the syrup for about fifteen to twenty minutes. It should be moist and cohesive rather than sitting in excess liquid.
6. When the mixture is comfortable to handle, press into twelve small ladoos with lightly greased hands if needed. Rest until firm. If the texture is not binding, try a small portion first before adjusting the whole batch.