Motichur with its exceptional texture sets the mood of a festive Palanpuri occasion.
- Mix flour and water to make a smooth, thick batter. Keep aside.
- Add ghee to it at the time of frying. Stir well.
For Bundi Batter
- On a low flame, in a pan, melt sugar in water. As it boils add milk. Do not stir for a few minutes. The scum (impurities) will float on the surface. Remove.
- Simmer syrup till it thickens to 11/2 thread consistency.
- Add saffron paste. Keep aside.
For the Sugar Syrup
- On a medium flame, heat ghee in a frying pan. Hold skimmer over the frying pan. Pour the batter, little at a time on the skimmer. Spread it with a small steel bowl or your palm such that elongated droplets (bundis) fall into the ghee.
- On a high flame, deep-fry the bundis for a minute. Remove and drain them with another skimmer.
- Immediately immerse them into the sugar syrup. Mix well. Repeat for rest of the batter.
- Sprinkle cardamom powder on the bundis. Gently mix. Hot bundis (chun) taste delicious. Garnish. Serve.
- Allow bundis to soak in the sugar syrup. Gently press the bundis with a skimmer or spatula. Soak the bundis for 1/2 hour in the same pan.
- Take little portion of the motichur and form round balls with hands. Serve.
- Add 4-5 tablespoons of hot water or milk, before sprinkling cardamom powder, if the syrup gets absorbed by bundis. Heat on a low flame for 2 minutes. Stir gently.