Using a whisk mix it well and prepare a lump-free batter.
The batter should be of dropping consistency as shown in the picture.
Find a strainer with holes as shown in the pic to fry boondi.
Or use a jhara - as shown in this pic.
Heat oil in a kadhai. Check the oil before frying, drop a pea size besan batter inside the hot oil..
And if floats right back up, means your oil is ready for frying.
Hold the strainer right above the kadhai, neither too low, nor too high. It should be couple of inches above the oil. Pour the batter into the strainer. start tapping the strainer with a spoon and you can see small drops of boondi falling in the hot oil.
Once done remove boondis from oil and place them on a paper napkin to absorb excess oil. Crispy fried boondi all ready.
Pulse them in a food processor for fine mootichoor ladoos.
Boondi is ready!
SUGAR SYRUP PREPARATION
Time to prepare sugar syrup for boondis. In a pan combine sugar, water, lemon juice and rose water. Boil till it is reduced in quantity and has reached one string consistency. It will take 5-7 minutes to reach one string consistency.
Check its consistency - take some liquid on the back of a spoon and if it coats the spoon without dripping means sugar syrup is ready. Other way would be to take some cooled off sugar syrup in between your fingers, press and now open your fingers, if it forms a thick string between your fingers without breaking - sugar syrup is ready to use.
To the boiling syrup add saffron strands, cardamom powder and chopped pistachios. At the last add mawa.
Feel free to add color to the sugar syrup. Add fried boondi.
Mix till the mixture is well blended. Take it off the flame.
When it is comfortable to touch start shaping the ladoos.
If the mixture feels sticky, apply some ghee in your hands and shape them.
Repeat the process with rest of the mixture.
Enjoy tasty and delicious Motichoor ladoo on any festive occasion!!