Laddu

 

To make laddu, you will need:

• 1 cup gram flour (besan)
• ¾ cup water
• A pinch of saffron powder or crushed saffron (kesar)
• 2-3 black cardamom pods, seeds removed
• ½ tablespoon melon seeds
• 1½ cups sugar
• ¼ cup water
• A few drops of edible food color (optional)
• Ghee or oil for greasing your palms

First, make the boondi. In a bowl, whisk together the gram flour, water, saffron, cardamom seeds, and melon seeds until smooth. The batter should be thin enough to flow easily from a spoon.

Heat oil in a deep frying pan over medium heat. Once the oil is hot, drop spoonfuls of the batter into the oil using a perforated ladle or slotted spoon. Fry the boondis in batches until golden brown and puffed up.

Remove the boondis from the oil with a slotted spoon and drain on a paper towel-lined plate.

While the boondis are frying, make the sugar syrup. In a saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring occasionally. Cook the syrup until it reaches a one-thread consistency, or when a drop of the syrup forms a single thread when lifted between your thumb and forefinger.

Remove the sugar syrup from the heat and add the food coloring (if using).

Add the fried boondis to the sugar syrup and stir until they are coated evenly.

Grease your palms with ghee or oil. Then, scoop up a handful of the boondi mixture and roll it into a ball. Repeat with the remaining mixture.

Serve the laddu warm or at room temperature.

Here are some tips:

• To make sure the boondis are cooked evenly, fry them in batches.
• If the sugar syrup is too thick, add a few tablespoons of water and cook for a few more minutes.
• If the sugar syrup is too thin, cook it for a few more minutes until it reaches the desired consistency.
• To make the laddu more flavorful, you can add a few tablespoons of cardamom powder or nutmeg powder to the sugar syrup.
• You can also add roasted nuts, such as cashews, almonds, or pistachios, to the laddu mixture.
• Laddu can be stored in an airtight container at room temperature for up to a week.