Motichoor ladoo

Method

1. 1 Mix chickpea flour with water to form a thin paste that flows smoothly in a stream.
2. 2 Pour the paste through a sieve with very small holes (1 mm) into a pan of ghee butter heated to 170 degrees Celsius.
3. 3 A 1 mm sieve is the distinguishing feature between motichor and coarse-grained boondi; the grains must be small, like pearls.
4. 4 Fry the nuts for 40 seconds and then remove them immediately; frying them for too long will make them hard and unable to absorb the syrup.
5. 5 Cook the sugar with 120 ml of water, saffron, and lemon until the syrup forms a thin thread.
6. 6 Soak the seeds in syrup for 15 minutes, then roll them into balls while the mixture is still warm.

With an appliance

• Air fryer 1 hr 38 min

  Replace step 4: spread the dough into a thin layer on perforated parchment paper, spray with oil, and fry in an air fryer at 180 degrees for 5 minutes, shaking at the 3rd minute; steps 5 and 6 still involve soaking in syrup and then rolling into balls.