Make a lump free, free flowing thick batter with the ingredients mentioned.
Heat oil for deep frying. Make boondis with a perforated ladle.
Drain excess oil and set aside.
Make a sugar syrup with one string consistency with the ingredients mentioned.
Add the prepared boondis and nuts.
Let sit for 15 minutes.
Once the mixture is warm to handle take half of the ladoo mixture in a mixer jar. Pulse once or twice.
Mix with the remaining ladoo mixture. Make ladoos of desired size. Sprinkle 2-3 teaspoons milk if the mixture is dry.
Serve motichoor ladoo warm or at room temperature as dessert.