Ingredients:

• For boondi:
• 2.5 cups – gram flour (not superfine variety)
• 500 ml – Milk
• 1/2 tsp – Cardamom powder
• 3 cups – Ghee for deep frying
• A fine-holed shallow ladle
• For syrup:
• 2.5 cups – Sugar
• 3.5 cups – water
• 2 tbsp – Milk
• A few drops of Saffron (kesri) colour

Method:

1. For syrup: Put sugar and water in a vessel and boil. When the sugar dissolves, add milk.
2. Boil for 5 mins till the scum forms on top.
3. Strain and return to fire.
4. Add colour and boil till sticky but remove before any thread has formed.
5. Add cardamom powder and mix. Keep aside.
6. For boondi:
7. Mix flour and milk to a smooth batter.
8. Heat ghee in a heavy frying pan.
9. Hold strainer on top with one hand.
10. With the other, pour some batter all over the holes.
11. Tap gently till all batter has fallen into the hot ghee.
12. Stir with another strainer and remove when light golden. Keep aside.
13. Repeat for remaining batter.
14. Immerse boondi in syrup.
15. Drain any excess syrup.
16. Spread in a large plate. Sprinkle a few tsp of hot water over it.
17. Keep covered for 5 mins.
18. Shape the laddoos with moist palms.
19. Cool, then air-dry them, before storing in containers.

Recipe courtesy of Sify Bawarchi