Sweet Sunshine Ladoo: A Taste of Punjabi Joy 🌸 🍳

Ingredients 🥄

For the Boondi:
1 cup Besan (Gram Flour)
¾ cup Water
Pinch of Orange Food Coloring (optional, but adds a gorgeous hue!)
Ghee or Oil for frying
For the Syrup:
1 cup Sugar
½ cup Water
¼ teaspoon Cardamom Powder
1 tablespoon Lemon Juice

Instructions 📋

First, let's make the boondi! In a bowl, whisk together the besan and water until you have a smooth, lump-free batter. Add a pinch of orange food coloring, if you like.
Heat ghee or oil in a kadhai (wok) or a deep pan over medium heat. The ghee/oil should be hot but not smoking.
Hold a perforated spoon or a boondi jhara (special slotted spoon for making boondi) over the hot ghee/oil. Pour the batter over the spoon and gently tap the spoon so that small droplets fall into the hot ghee/oil. Fry the boondi until they turn light golden brown and are crispy.
Remove the boondi with a slotted spoon and place them on a paper towel-lined plate to drain excess ghee/oil. Let them cool slightly.
Now, for the syrup! In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
Reduce the heat and simmer the syrup until it reaches a one-string consistency. To check this, take a drop of syrup between your thumb and forefinger. When you pull your fingers apart, a single string should form.
Add the cardamom powder and lemon juice to the syrup and mix well.
Add the slightly cooled boondi to the syrup and mix gently to coat them evenly. Let the boondi soak in the syrup for about 15-20 minutes, allowing them to absorb all that sweet goodness.
Once the boondi has absorbed the syrup, take small portions of the mixture and shape them into round ladoos with your hands. Don't worry if they're not perfectly round, they'll taste amazing anyway!
Let the ladoos cool completely before serving. Store them in an airtight container at room temperature. Enjoy your sweet sunshine! ☀️