besan 2 cups 
ghee 2 cups 
sugar 3/4 cup 
almonds 10 numbers (finely sliced) 
cardamom powder half a table spoon 
Kesar quarter of a cup 

Mix gram flour with just enough water to make into a thick paste
and add color. Heat ghee. Put the prepared paste and allow it to
seep through a sieve into the hot ghee. Fry till the mixture
turns pink and then drain out. Reserve the fried drops as
boondis. Heat sugar dissolved in three-fourths cup of water and
make a sticky syrup Add the fried boondis, almonds, cardamom
powder and mix well. While the mixture is warm, knead the
syrup-coated boondis into round ladoos. Allow them to dry. Your
motichur ladoos are ready.