1 cup sugar
½ cup water
A drop or two of orange color
¼ tsp cardamom powder
1 cup gram flour (besan)
A drop or two of orange food coloring
¾ cup water
Oil/ghee for deep frying
¼ cup grated almonds
1 tbsp cardamom powder
A pinch or crushed saffron
How To Make
- Mix sugar, food colour and water in a pan and bring to theboil.
- When the syrup reaches one-third consistency, switch off heat.
- Add the cardamom powder and mix well.
- Mix gram flour, colour and water together to form a smooth, lump-free batter.The batter should neither be too thick nor too thin.
- Heat oil/ghee in a pan.When moderately hot, hold a perforated ladle with one hand above the hot oil and pour a little bit of the batter on the ladle.
- Keep tapping the perforated ladle while the batter is being dropped.
- Fry the boondis till the oil stops sizzling. Fry till soft and not crispy. Drain and place them on an absorbent paper.
- Drop the boondis into this hot syrup.Mix the boondis well and allow it to absorb the sugar syrup.
- Boil some water in a pan. Keep aside.
- Transfer the boondis with sugar syrup to a blender.Add a tablespoon of hot water into it.Grind for 3to 4 seconds.
- Do not overdo this or the mixture will turn mushy and lose texture.
- If the boondis are crisp, you may want to add more hot water.
- Transfer the mixture to a plate.
- Add grated almonds, saffron and cardamom and mix well.
- Apply some oil/ghee on your palm and shape into laddoos.
Recipes by Mareena Jerrish