In a wide bowl add the besan, rava (if not fine pulse it once in the mixer) a pinch of orange food color, and baking soda.

Add water to this and make this into a smooth batter like the dosa batter consistency without any lumps.

Heat oil in a wide pan for deep frying. Let's start preparing boondis now.

You need 2 perforated ladles for making boondi.

The ladle with small holes to make boondi and another one to take out the boondis from oil.

Pour a ladle of batter to the perforated ladle, keeping the ladle on the top of the oil and let the boondis falls into the oil.

Let the boondis cook and don’t allow them to cook till crispy.

Just take it out when they are done and yet soft.

Drain the excess oil in a tissue. Repeat this for the rest of the batter.

Check out my boondi ladoo post for detailed notes of how to make boondi without getting the tail.

In a pan add sugar and a pinch of orange colour.

Add 1 and 1/2 cup of water and bring it to a boil.

Heat till the sugar gets dissolved stirring in between.

Once sugar gets dissolved stop stirring and boil till this reaches one string consistency.

Check for 1 string consistency. If you take the sugar syrup in your thumb finger and index finger it should form one string consistency.

Switch off the flame

Add the fried boondis to the sugar syrup

Now add cardamom powder. You can add milk masala too.

Mix well. Add rose water and mix well too.

Take half of the sugar-soaked boondis and pulse it in the mixer when it is still warm.

In a wide bowl add the pulsed boondi mixture and the remaining non-pulsed boondis.

Add finely sliced almonds and pistachios.

Mix well.

Take small portions and shape them into ladoos.

Repeat this for all the mixture.

Motichoor ladoos are ready.

These ladoos may be a little moist, but don’t worry. After a few minutes, it will be firm.