Motichoor Ke Ladoo - Ugadi Festival

Gudi padwa is the first holy festival which marks the beginning of the new year, new month and new day for the Hindus falls on Chaitra Shukla Pratipada. The Gudi is a flag symbolising victory, is hoisted in every houses .Houses are decorated with Mango Leaves and Rangoli and everyone in the family wear new clothes and celebrate the festival by wishing each other New year greetings.

The eating of a specific mixture called Bevu-Bella (Neem and Jaggery) in Kannada, symbolizes the fact that life is a mixture of good and bad, Happiness and Sorrow. Jaggery signifies happiness and neem signifies sadness. Eating Neem and Sweet Jaggery means one need to take both Good and Bad or Happiness and Sorrow should be accepted together and with equanimity through the New Year.
Coming to the recipe. Motichoor Ladoo are ladoo made with very small sized boondi. The difference between motichoor and boondi ladoo is that the boondis in the motichoor  ladoo are small and pearly.

INGREDIENTS

For the boondi batter

• Besan (Bengal gram flour) - 1 1/2 cups

 For the sugar syrup

• Sugar - 1 1/4 cups
• Milk - 1 tbsp
• Few drops saffron food colour
• Few saffron strands
• Almonds, chopped - 2 tbsp
• Cardamom powder - 1 tsp
• Rose water - 2 tsp
• Oil or Ghee – For frying Boondi

PREPARATION

For the boondi batter

•  Combine the besan and and about ¾ cup of water and mix well to make a smooth batter. Keep aside.

 For the sugar syrup and ladoos

• Combine the sugar  and 1½ cups of water into pot and heat while stirring continuously till the sugar dissolves.
• Continue to simmer the syrup over a medium flame for about 3 to 4 minutes and add the saffron food colour to the syrup and make a syrup of one string consistency. Keep warm

• Heat oil in a kadhai. When hot, hold a perforated spoon (boondi jhara) over the hot oil and pour a little boondi batter at a time using a ladle over the perforated spoon. Spread the batter with the back of a spoon so that the boondi falls into the oil.
• Wash and dry the perforated spoon (boondi jhara) every time you pour the bundi batter through it
• Fry the boondis over a high flame to a light golden colour, taking care to ensure that they are not very crisp.
• Add the boondis to the warm sugar syrup and mix well so that the boondis soak in the syrup well.
• Repeat the process of making the boondis with the remaining batter and immerse them in the sugar syrup immediately after frying.
• Allow the mixture to cool completely. Add the saffron strands, chopped almonds, powdered cardamom and rose water and mix well.
•  Shape the mixture to make ladoo .