Desserts and Sweets Recipes - Bundi Ke Ladoo

Ingredients

• 150g/5 oz gram flour

• 30ml/2 tbsp melted ghee

• 175ml/6 fl oz lukewarm water

• 275g/10 oz sugar

• 250ml/8 fl oz water

• 5ml/1 tsp yellow food color

• 2.5ml/1/2 tsp ground cardamom

• 1.5ml/1/2 tsp ground saffron

• ghee and oil for deep-frying

• 12 pistachios, finely chopped

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Method:

1. Place the flour in a bowl, work in the ghee then mix in the water to make a smooth, runny batter. Place the sugar, water, food color, cardamom and saffron in a pan and bring to the boil over a medium heat.

2. As soon as the sugar has dissolved, reduce the heat to low and leave it to simmer. Heat equal quantities of ghee and oil over a medium heat.

3. Take a slotted spoon, place about 30ml/2 tbsp of batter on it and hold the spoon about 15cm/6 in above the pan. Stir the batter with your fingers so that droplets fall into the fat.

4. Turn them until golden brown, then remove them with a slotted spoon and transfer to the batter is used. Increase the heat and cook the syrup until it has been absorbed and the droplets are soft.

5. Leave to cool. Divide into 12 equal portions and shape into rounds with the palm of your hands, using damp hands if necessary. Place a little pistachios on each ladoo. Serve hot.