In a mixing bowl add coarse gram flour, baking soda and orange food color. Mix well.

Then gradually add water and make thin and pouring consistency of the batter.

Cover and rest the batter for 15-20 minutes.

Then add the required water and make the perfect consistency of the batter.

Now, heat ghee in a pan. hold the jhara 3-4 inches above the ghee. I use a steel canister and then place the jhara on top to give it support. It helps to have support when you shake the jhara vigorously after pouring the batter.

Once the ghee is hot, pour batter on jhara and move it up and down quickly. A small tiny ball adds to the ghee.

Let the boondis cook in hot ghee for 30 to 40 seconds only.

Remove the fried boondi from the large sieve and repeat until all tiny boondis are fried and the batter is over. Make sure to clear jhara after every batch.

In a pan, add melon seeds and pistachio slits. Roast for a few minutes.

Now in a pan, add sugar and water. let sugar syrup come to a boil and then add cardamom powder, orange food color and lemon juice.

Cook sugar syrup until it reaches 1-string consistency.

Switch off the gas and add fried boondi and dry fruits. Mix well

Let cool completely and take a small portion of boondi mixture and roll it between your palms to make motichoor ladoo.

Serve or store motichoor ladoo in the refrigerator for 6-7 days.