Motichoor Ladoo

In a large bowl, combine Chana dal flour with 200g Water and Orange food color. Whisk thoroughly to form a smooth, thin batter without any lumps. The consistency should be easily pourable.

Heat 250g Ghee in a deep, heavy-bottomed pan or kadai over medium-high heat for deep frying. Ensure the Ghee is hot enough before proceeding.

Hold a boondi jhara (a perforated ladle with very fine holes) about 10-15 cm above the hot Ghee. Pour a small amount of the Chana dal flour batter onto the jhara, allowing fine drops to fall into the hot Ghee. Fry the boondi until it turns light golden and crisp, about 30-45 seconds. Do not over-fry. Remove the fried boondi with a slotted spoon and drain excess Ghee. Repeat this process with the remaining batter, ensuring the jhara is wiped clean between batches to maintain fine boondi.