Boondi Laddu

• saffron threads↗¼ tsp tsp
• green cardamom pods8 green

  тільки насіння

• granulated sugar↗225g g

  plus 1 tsp

• chickpea flour125g g
• sunflower oil↗1 litre l

  or 500 g ghee for frying, plus extra for hands

• pistachios↗2 tbsp chopped tbsp
• pine nuts↗1 tbsp tbsp

  chopped, or dried melon seeds (char shop)

• granulated sugar↗225g g

Step-by-step instructions

1. 1

   Grind the saffron threads using a mortar and pestle, then transfer to a small bowl and let them soak in 2 tbsp warm water for 1 hour.

2. 2

   Meanwhile, using the same mortar and pestle, grind the cardamom seeds into a powder together with 1 tsp sugar.

3. 3

   Sift the chickpea flour into a large bowl and whisk in enough water to obtain a dough with the consistency of double cream.

4. 4

   Fill a wok or karahi halfway with oil and heat to 180 °C. The oil is ready when a bread cube browns in 30 seconds.

5. 5

   For the chickpea flour droplets you’ll need a slotted spoon or coarse metal sieve, although during frying the droplets won’t be perfectly round. Hold the spoon or sieve about 2 cm above the hot oil. Using a ladle, carefully pour a portion of batter onto the spoon, gently pressing the batter through the holes in a circular motion.

6. 6

   If the batter is too thin, the droplets will spread, so add a little more sifted chickpea flour as needed. If it’s too thick, the droplets will be pulled out and have thin tails — a spoonful of water will thin the batter.

7. 7

   Fry the flour droplets in batches for 30‑40 seconds without browning, then drain onto a paper towel. If using a slotted spoon, wipe it with a paper towel between batches.

8. 8

   When the droplets have cooled, crush them with your fingers and transfer to a large bowl. Add the ground cardamom, pistachios and pine nuts (or melon seeds) and set aside.

9. 9

   For the syrup, dissolve the sugar in 225 ml water and simmer for about 10 minutes over medium heat until it begins to thicken. The temperature should reach 110 °C using a candy thermometer.

10. 10

    Add the saffron and the water it soaked in, and cook the syrup for another minute. Remove from heat and pour the hot syrup over the chickpea flour droplets. Using the back of a wooden spoon, roughly crush one third of the droplets in the syrup. Cover the bowl and let it cool, then chill the mixture for 1‑2 hours. The syrup will thicken and make shaping the laddus easier.

11. 11

    Lightly oil your hands and tightly shape the mixture into 14‑16 balls the size of a walnut. Arrange them on a parchment‑lined tray and store the laddu in an airtight container in the refrigerator. They keep for up to a week. Serve at room temperature.