Boondi Ladoo

Instructions

1. Prepare the batter
   In a large mixing bowl, sift the gram flour to remove any lumps. Gradually add water while whisking to form a smooth batter with a pouring consistency. If using food coloring, add it now and mix well. The batter should be thinner than pancake batter but not watery.
2. Fry the boondi
   Heat ghee in a deep pan on medium heat. Place a perforated ladle or a slotted spoon with small holes over the hot ghee. Pour a spoonful of batter over the ladle, allowing tiny droplets to fall through the holes into the hot ghee. Fry until the boondi balls are golden and crisp (about 1-2 minutes). Remove with a slotted spoon and drain on paper towels. Repeat until all batter is used.
3. Prepare sugar syrup
   In a separate wide pan, combine sugar and water. Bring to a boil, stirring occasionally until the sugar dissolves completely. Continue cooking until the syrup reaches a one-string consistency (when a drop of syrup forms a single thread between your fingers). Add cardamom powder and saffron strands if using.
4. Soak the boondi
   When the syrup is ready, turn off the heat and add the fried boondi. Mix gently to ensure all the boondi is coated with syrup. Cover and let it soak for about 10 minutes until the boondi absorbs the syrup and becomes soft.
5. Add dry fruits
   Add the chopped pistachios, almonds, and raisins to the soaked boondi mixture. Mix gently to distribute the dry fruits evenly throughout the mixture.
6. Shape the ladoos
   When the mixture is still warm but cool enough to handle, grease your palms with a little ghee and take a small portion of the mixture. Shape it into a round ball by pressing and rolling between your palms. Continue until all the mixture is shaped into ladoos of uniform size.
7. Cool and store
   Place the prepared ladoos on a plate and allow them to cool and set completely at room temperature for about 1-2 hours. Once set, they will hold their shape and have a slightly firm exterior.