Ingredients:
- Gram flour (besan) 2 1/2 cups
- Sugar 1 1/3 cups
- Milk 1/4 cup
- Orange colour as required
- Ghee to deep fry
- Green cardamom seeds 1 tablespoon
- Almonds, blanched and slivered 10
- Pistachios, blanched and slivered 10
Method:
- Cook sugar with three cups of water to make syrup of one thread consistency.
- Add milk and when the scum rises to the top , remove it.
- Add colour as desired and keep the syrup aside.
- Make a thin batter of besan with three cups of water (pouring consistency)
- Add colour as desired. Heat sufficient ghee in a kadai.
- Hold a perforated spoon over the hot ghee , pour a little batter over it and pass the batter through it fast into the kadai to make boondis.
- Fry for about two to three minutes.
- Remove the boondis using a slotted spoon , drain thoroughly and put into the syrup.
- When the boondis have absorbed all the syrup add cardamom seeds and mix gently.
- Divide into twenty -five portions and shape each into a laddoo.
- Garnish with slivers of pistachios or almonds. Cool and store.
- These laddoos do not stay for long and therefore should be consumed fast.
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