Directions

1. 1

   In a heavy-bottomed pan, combine 1.5 cups sugar with ¾ cup water. Heat on medium-low, stirring occasionally until the sugar dissolves completely. Continue cooking without stirring until the syrup reaches a single-thread consistency (around 225°F), about 10 minutes. Once ready, remove from heat and keep warm by placing the pan in a bath of hot water.

2. 2

   While the sugar syrup cooks, prepare the batter. In a mixing bowl, whisk together 1.5 cups gram flour, 2 pinches of saffron powder, and ½ teaspoon cardamom powder. Gradually add 1 cup plus 1 tablespoon water, stirring constantly to form a smooth, flowing batter. The consistency is critical—the batter should be thick enough that drops hold their shape but thin enough to pass through the holes of a perforated ladle. It should be slightly thinner than dosa batter.

3. 3

   Test the batter consistency by using a wired whisk handle or spoon to tap a small amount into the hot oil. The droplets should form small, round boondis. If they flatten, add more gram flour; if they develop tail ends, add more water. Adjust and retest until perfect, round boondis form.

4. 4

   Heat oil in a deep pan or wok to 350°F. Position a dry perforated ladle (or slotted spoon designed for frying boondis) just above the hot oil. Spread a thin layer of batter across the ladle holes with the back of a spoon. Gently tap the ladle handle so the batter droplets fall into the oil in a steady stream. Do not hold the ladle too high, as this causes uneven cooking.

5. 5

   Fry the boondis until they are fully cooked but still soft and tender, not crispy—this usually takes 2–3 minutes per batch. You will notice the sizzling quiets when they are ready. Remove with a slotted spoon and immediately transfer to the warm sugar syrup. Crispy boondis will not absorb the syrup properly and the ladoos will not be soft.

6. 6

   Repeat the frying process with the remaining batter, wiping the perforated ladle with a clean kitchen towel between batches.

7. 7

   Once all boondis have been fried and added to the syrup, add 1 tablespoon ghee, the crushed seeds from 1 black cardamom, and 1 tablespoon melon seeds. Fold gently but thoroughly until all ingredients are evenly distributed throughout the mixture. The ghee acts as a binder and gives the ladoos richness.

8. 8

   Allow the mixture to cool for 5 minutes. Lightly grease your palms with ghee or oil. Take a small handful (about 2 tablespoons) of the boondi mixture and gently roll it between your palms to form a compact, round ball. Shape all the mixture into ladoos this way.

9. 9

   Place the finished ladoos in small muffin liners if desired, or arrange on a serving plate. The ladoos can be garnished with whole melon seeds, chopped cashews, or raisins. Allow to set at room temperature for 30 minutes before serving.