Fiji-Style Boondi Laddoo

Ingredients

• 2 cup besan (gram flour) (sifted)
• 1.5 cup water (adjust for batter consistency)
• 0.25 tsp orange food coloring (optional)
• 2 cup sugar
• 1 cup water (for sugar syrup)
• 0.5 tsp cardamom powder
• vegetable oil (for deep frying)
• 1 tbsp melon seeds (optional garnish)

Steps

1. 1

   In a large bowl, whisk together the besan and water until you reach a smooth, pouring consistency similar to pancake batter. Add food coloring if using and mix well.

2. 2

   Heat vegetable oil in a deep pan over medium-high heat. Hold a perforated spoon (boondi jharni) over the oil and pour a ladle of batter through the holes, allowing small droplets to fall into the hot oil.

3. 3

   Fry the boondi droplets for 1-2 minutes until crispy but not browned. Remove with a slotted spoon and drain on paper towels.

4. 4

   In a separate pot, combine sugar and water. Bring to a boil and simmer until the syrup reaches a one-string consistency.

5. 5

   Stir the cardamom powder into the sugar syrup, then add the fried boondi to the syrup. Mix well and let it soak for 10-15 minutes until the syrup is absorbed.

6. 6

   While the mixture is still warm, grease your palms with a little oil or ghee and shape the boondi mixture into firm, round laddoos.

Notes

Ensure the syrup is not too thick, or the laddoos will be hard. If the mixture is too dry to shape, add a teaspoon of warm water or milk.

Nutrition per serving

• dessert
• vegetarian
• diwali
• festive
• sweets
• deep-fried