Boondi ja Ladoo

Method

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1. 1

   Make a sugar syrup of 2-string consistency: heat the water, add the sugar and saffron and stir until the sugar melts and the syrup reaches 2-string consistency. This syrup is thicker than the one for plain Boondi. Set aside.

2. 2

   Make a thick batter of the gram flour and water, adding the water a little at a time, so that it still flows off a spoon.

3. 3

   Heat ghee for frying in a kadai (wok-style pan) and set a jharan (perforated spoon) on top of the kadai.

4. 4

   Slowly pour batter onto the jharan and let it drip through on its own. Do not use your hands, or the boondi will not be round.

5. 5

   Remove the spoon and fry the boondi until firm and yellow in colour.

6. 6

   Drain on absorbent paper and let cool for 5 minutes.

7. 7

   Repeat the dripping and frying until the batter is finished.

8. 8

   Immerse the cooled boondi in the syrup so that it absorbs the entire syrup.

9. 9

   The boondi becomes sticky; roll it between your palms into small balls (ladoos).

10. 10

    Top each ladoo with edible silver leaf and finely chopped pistachios and almonds.