Pinni Laddu

• 250 gms. Atta (Wholemeal wheat) 
• 250 gms Desi Ghee ( Pure Ghee) 
• 1/2 tsp. choti Elayichi Powder (cardamom powder) 
• 3 tbsp. milk 
• 250 gms. Powdered sugar 
• 4 tablespoons almonds, pistachios cut into small pieces 
• Cashew nuts whole 20

1. Take a thick bottomed pan and heat all the ghee in it.
2. Add flour, and keep on stirring continuosly. Keep the heat on low.
3. When flour is evenly browned and aromatic, add the sugar and stir for a minute.
4. Remove the pan from the heat.
5. Add the almonds, cardamom powder and pistachios.
6. Spread contents of pan into plate, allow to cool.
7. Shape into equal pingpong ball sized balls and take one cashew and stick it on one side..
8. Let the pinnis cool down completely before storing in airtight boxes.

Motichoor Laddoo

Serves 4

• Gram flour (besan) 2 1/2 cups
• Sugar 1 1/3 cups
• Milk 1/4 cup
• Orange colour as required
• Ghee to deep fry
• Green cardamom seeds 1 tablespoon
• Almonds,blanched and slivered 10
• Pistachios,blanched and slivered 10

1. Cook sugar with three cups of water to make syrup of one thread consistency. 
2. Add milk and when the scum rises to the top, remove it. Add colour as desired and keep the syrup aside. Make a thin batter of besan with three cups of water (pouring consistency). 
3. Add colour as desired. Heat sufficient ghee in a kadai. Hold a perforated spoon over the hot ghee, pour a little batter over it and pass the batter through it fast into the kadai to make boondis. 
4. Fry for about two to three minutes. 
5. Remove the boondis using a slotted spoon, drain thoroughly and put into the syrup. 
6. When the boondis have absorbed all the syrup add cardamom seeds and mix gently. 
7. Divide into twenty-five portions and shape each into a laddoo. 
8. Garnish with slivers of pistachios or almonds. Cool and store. 

These laddoos do not stay for long and therefore should be consumed fast.