Motichoor Laddu

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  Prepare the syrup first :Combine sugar and water in a deep cooking pot and cook on medium heat till the sugar dissolves.
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  Add the 2 tbsp milk and collect and discard the black scum (the impurities in the sugar) which forms on the surface.
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  Add colour (if using) and boil till sticky. Remember that no threads should be formed from the syrup as we do not want crystallization of sugar though we do need a sticky syrup. So take off heat once you see the syrup thickening.
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  In case the syrup forms a 1 thread consistency add 4 - 5 tbsp water and take off heat.

Make the boondi

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  Mix the besan with 1/2 cup milk and beat with a whisk till the flour is amalgamated with the milk.
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  Now add the rest of the milk in small portions and make a thick but runny batter. Keep aside for 30 minutes.
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  Heat sufficient oil/ghee in a pan and float a drop of the batter on it. When it rises to the surface and starts frying then keep the boondi jhara/zara over the hot oil/ghee and pour the batter over it.
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  It will fall in pearls over the hot ghee and get quickly fried and crispy.Take the boondis on kitchen paper to drain the excess oil/ghee. Make boondis out of the prepared batter.

Mixing the ingredients

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  After cooling completely,put the boondis into the syrup and mix well.
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  Now take 1 cup of the sweet boondi and pulse coarsely in a mixer. Repeat this process till all the boondi is used up and you get approximately 3 cups of coarsely pulsed and sticky boondi.

Making Laddus

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  Grease your hands with ghee and roll into lemon sized Laddus. Refrigerate till firm.
  
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  Re-roll the Laddus for a perfectly round shape and decorate the top with crushed Pistachios! Serve at room temperature.