Motichoor Laddu

This is my Husband`s favorite....

Ingredients

Gram flour/Kadala Podi: 1 Cup
Sugar: 1 Cup
Water: 1/2 Cup + 1/2 Cup
Cardamom Powder: 1/4 Tea Spoon
Oil: For Deep Frying
Lime juice: 1 Tea Spoon
Hot water: 2 - 3 Table Spoon
Permitted food color Orange/Yellow: 1 Pinch (Optional)
Melon seeds: few

Cooking Time: 30 minutes
Method

Add sugar and 1/2 cup water to a pan and boil till it becomes one thread consistency

Once the consistency is achieved remove from fire and add lime juice. (Refer notes about one thread consistency)

Keep the sugar on hot water bath as the sugar syrup has to be warm while adding the boondhis
Make a smooth batter with gram flour and water. (If using food color add that too)
The batter should neither be too thick or thin.
It should have a flowing consistency.

Heat oil in a wide kadai and make it moderately hot

Drop little gram flour batter into the oil.  If the batter comes up steadily onto the surface of the oil its perfectly hot to make the boondhis.
Take a perforated laddle and hold it above the oil

Pour a spoon full of batter to the laddle

You can see the batter dropping as boondhis to the oil

Fry the boondhi for a minute and then drain them out of the oil

Make all the boondhis the same way.  Do not worry about the tailed boondhis or clustered ones.  It will be fine once we pulse it in the blender

Keep adding the boondhis to the sugar syrup

Once all the boondhis are added to the syrup add cardamom powder and combine well
Let the mix rest for some time so that the boondhis absorb the sugar syrup
In a blender or mixer add the soaked boondhis.  If you feel the boodhis are crisp add 1 or 2 table spoon of hot water and pulse it 2 to 3 times (Do not pulse more than that)

Add melon seeds and combine

Apply some oil/ghee on your palms and shape the laddus. ( Make sure the mixture is warm )

Note:

How to check one thread consistency of sugar syrup
When the sugar syrup is boiling dip a wooden spatula in the syrup and then remove it
Wait for a few seconds and then touch the sugar syrup on the spatula with your forefinger and then slowly touch the forefinger with your thumb and then pull apart gently

If you see a single thread is formed without breaking then the sugar syrup has achieved the correct texture