Ingredients:
- Besan (Gram Flour) – 1 cup
- Sugar – ¾ cup
- Water – ½ cup (for sugar syrup)
- Ghee – for deep frying
- Milk – 2 tbsp (for softness)
- Cardamom Powder (Elaichi Powder) – ½ tsp
- Saffron Strands (Kesar) (Optional) – a few strands
- Orange or Yellow Food Color – a pinch (optional)
- Chopped Pistachios & Almonds – for garnishing
- Edible Silver Foil (Varak) (Optional) – for decoration
Step 1: Preparing the Boondi Batter
- In a bowl, mix besan (gram flour) with water to make a smooth, flowing batter.
- Add a pinch of food color and mix well.
Step 2: Frying the Boondi
- Heat ghee in a deep pan over medium heat.
- Using a boondi jhara (perforated ladle), pour the batter and let tiny droplets fall into the hot ghee.
- Fry for 30-40 seconds until they turn soft and golden (Do not crisp them).
- Remove and drain excess oil.
Step 3: Making the Sugar Syrup
- In a pan, heat sugar and water until it forms a one-string consistency syrup.
- Add cardamom powder and saffron strands for aroma.
Step 4: Mixing & Shaping Laddus
- Add the fried boondi to the sugar syrup and mix well.
- Let it rest for 5-10 minutes so that the boondi absorbs the syrup.
- Add 2 tbsp milk and mash slightly to form a soft texture.
- Grease your hands with ghee and shape the mixture into small round laddus.
Step 5: Garnishing & Serving
- Garnish with chopped pistachios, almonds, and edible silver foil (varak).
- Let the laddus set for 30 minutes before serving.
Nutritional Information (Approx. per 100g):
- Calories: 400-450 kcal
- Carbohydrates: 65-70g
- Protein: 5-6g
- Fat: 12-15g
- Sugar: 40-50g
Health Benefits:
- Rich in Energy: A high-carb sweet that provides instant energy.
- Festive & Traditional: A must-have for celebrations and religious rituals.
- Made with Ghee: Contains healthy fats that enhance flavor and digestion.

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