Ingredients

The following ingredients have 35 Servings
  • For the Laddus :
  • 500 ml milk
  • 1/2 tsp Cardamom powder
  • Oil/ghee for frying
  • The syrup :
  • 2 1/2 cup Sugar
  • 1 1/2 cup water
  • 2 tbsp milk
  • Edible colour of your choice
  • Chopped Pistachios to decorate (optional)

Instruction

  • Prepare the syrup first : Combine sugar and water in a deep cooking pot and cook on medium heat till the sugar dissolves.Add the 2 tbsp milk and collect and discard the black scum (the impurities in the sugar) which forms on the surface.
  • Add colour (if using) and boil till sticky.Remember that no threads should be formed from the syrup as we do not want crystallization of sugar though we do need a sticky syrup.So take off heat once you see the syrup thickening.
  • In case the syrup forms a 1 thread consistency add 4 – 5 tbsp water and take off heat.
  • Make the boondi : Mix the besan with 1/2 cup milk and beat with a whisk till the flour is amalgamated with the milk.Now add the rest of the milk in small portions and make a thick but runny batter.Keep aside for 30 minutes.
  • Heat sufficient oil/ghee in a pan and float a drop of the batter on it.When it rises to the surface and starts frying then keep the boondi jhara/zara over the hot oul/ghee and pour the batter over it.
  • It will fall in pearls over the hot ghee and get quickly fried and crispy.Take the boondis on kitchen paper to drain the excess oil/ghee. Make boondis out of the prepared batter.
  • Mixing the ingredients : After cooling completely,put the boondis into the syrup and mix well.
  • Now take 1 cup of the sweet boondi and pulse coarsely in a mixer.Repeat this process till all the boondi is used up and you get approximately 3 cups of coarsely pulsed and sticky boondi.
  • Making Laddus : Grease your hands with ghee and roll into lemon sized Laddus.Refrigerate till firm.Re roll the Laddus for a perfectly round shape and decorate the top with crushed Pistachios! Serve at room temperature.