Boondi Ladoo

Instructions

1. 1

   In a mixing bowl, add 200 grams gram flour (besan) and gradually add about 120 ml water to make a smooth, lump-free batter. The batter should be of flowing consistency.

2. 2

   Heat 60 grams ghee in a deep frying pan over medium heat.

3. 3

   Hold a perforated ladle (boondi jhara) over the hot ghee and pour a small amount of batter onto it. Tap gently so that small droplets fall into the ghee and fry until golden. Remove the boondis and drain on paper towels. Repeat until all batter is used.

4. 4

   In a saucepan, add 150 grams sugar and 100 ml water. Heat and stir until the sugar dissolves and forms a one-string consistency syrup.

5. 5

   Add the fried boondis to the hot sugar syrup. Mix well so that all boondis are coated with syrup.

6. 6

   Add 5 grams cardamom powder and 10 grams chopped almonds to the mixture. Mix thoroughly.

7. 7

   Let the mixture cool slightly until it is warm but not hot. Grease your palms with a little ghee and shape the mixture into small round ladoos.

8. 8

   Allow the ladoos to cool completely and set before serving. Store in an airtight container.