Ingredients
Gram Flour (Besan) 1 cup
Water 3/4 cup (to make batter)
Baking Soda a pinch
Ghee / oil for frying boondi
For sugar syrup
Sugar 11/2 cups
Water 1 cup (for sugar syrup)
Cardamom Powder 1/2 tsp
Saffron Strands a few (optional)
Yellow or Orange Food Color a pinch (optional)
Cashews, Raisins 2 tbsp each (optional, for garnish)
In a bowl, mix gram flour, baking soda, and food color.
Add water gradually, whisking until you get a smooth, flowing consistency (not too thick or too runny).
Heat oil/ghee in a deep pan.
Use a perforated ladle (boondi ladle) and pour a ladleful of batter
over it, allowing tiny drops (boondi) to fall into the hot oil.
Fry until the boondi turns golden but not crisp. Remove and drain on paper towels.
Sugar Syrup:
In a pan, mix sugar and water. Cook on medium heat until you get a one-string consistency.
Add saffron strands (if using) and cardamom powder. Mix well.
Add the fried boondi to the hot sugar syrup and mix well.
Let it soak for a few minutes until the boondi absorbs the syrup.
Add cashews and raisins if you like.
Grease your palms with a little ghee. Take a portion of the boondi mixture and shape it into round laddus while warm.
Repeat until all the laddus are made.
Let the Boondi Laddus cool and set before serving.
Once completely cool, store at room temperature in a tight lid container.
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