To begin making the Motichoor Modak recipe, sieve the besan. To this add in salt, orange food colour and ghee.

Mix them well. Next, add in water, little by little & make them into smooth batter. The consistency should be like thick dosa batter.

Heat oil in a wok/kadai and just before making the boondis, add in the baking soda & give a quick mix.

When the oil is hot, using a perforated laddle making the boondis as shown in the picture. When they are 3/4th done, remove them & drain them in a kitchen towel. Repeat the same procedure until done.

When boondis are done, allow them to cool down completely & grind them into coarse powder.

Heat sugar & water in a kadai/wok on medium flame. When it reaches the one string consistency, add in orange food colour & switch off the flame.

To the coarsely powdered boondis, add in the crushed almonds, melon seeds, salt, rose water, cardamom powder, saffron & ghee. Mix them roughly.

Then add in the sugar syrup little by little and you will end up in using in all the syrup. Mix them well. Cover this and leave it aside for 15 to 20 minutes so that the boondi absorbs all the flavours.

After 20 minutes, mix them again with your hands. Take a modak mould, grease them with ghee lightly, fill in the boondis. Make them into modak shape. Keep in the fridge for sometime & then serve.

Serve Motichoor Modak as a religious offering during the Ganesh Chaturthi Festival or as a sweet dish after your meal of Achari Masala Puri and Aloo Dum.