Boondi Laddu

Sift the besan flour with a fine mesh sieve to remove lumps.

Add baking powder and salt to the besan flour and mix.

Add water to the dry mixture and mix to form a loose, lump-free batter.

Heat oil in a pan to 350F for frying.

Use a slotted spoon or squeeze bottle to form small boondi balls in the oil.

Fry the boondi for about 1 minute until pale corn yellow and slightly crunchy.

Drain excess oil and transfer fried boondi to a paper-lined sheet tray.

Fry cashew halves in hot oil until golden brown.

Bloom saffron in lukewarm water.

Make syrup by boiling water, sugar, cardamom powder, and bloomed saffron.

Add lemon juice to the syrup to prevent crystallization.

Mix fried boondi and ghee into the warm syrup until evenly coated.

Allow boondi to cool for 30 minutes.

Pulse half of the soaked boondi in a food processor to help bind.

Form boondi mixture into laddu balls, placing a cashew half on top.

Let laddu cool and harden before serving.