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No festival in the northern and central states of India is complete without these laddus. Though traditionally made at weddings and sent to friends and relatives bundi laddus, as it is also called is auspiscious This is how this laddu is made in Uttar Pradesh and Madhya Pradesh

Ingredients

• ½ kg chick pea flour or besan
• ½ kg sugar
• 1 pinch baking soda
• ¼ cup milk
• A few drops orange colouring
• Few drops saffron or kesar essence
• 2 tbsp almonds, finely sliced
• 2 tsp green cardamom or elaichi powder
• ghee for frying
• A perforated ladle or spoon, with tiny holes

Method

Sift together the besan and baking powder through a sieve. Mix in 2 tablespoons of melted ghee, milk and enough water to make a thickish batter.

Heat enough ghee in a karhai or wok for deep frying. When the ghee is smoking hot, take the perforated spoon and with one hand, hold it over the karhai. With the other hand, rub some batter through the perforations in the spoon. The batter will fall in tiny droplets. Tap the spoon handle against the rim of the vessel to help it fall through .

Fry these droplets till they are golden. Take these boondis out with another perforated spoon or ladle, resting it on the rim of the pan for a while, so that the extra ghee can drip down to the karhai. Fry the rest of the boondis in the same way

Prepare the sugar syrup of three-thread consistency. Add colour and essence. Keep this syrup hot. Add the fried boondis into the syrup, almonds, elaichi powder and mix thoroughly. When cooled enough to touch, form into round balls with greased palms. Apply a layer of chandani var or special silver foil to them , if you wish.

These laddus will be quite soft. If you want harder ones, cook the syrup till it is of 'hard-ball ' consistency.