Get these Ingredients
For Buniya Batter:
- 2 cups sieved gram flour (besan)
- ½ tsp yellow food coloring powder
- Ghee for deep-frying
For Sugar Syrup:
- 500 gms sugar
- 500 ml water
- 2-3 green cardamom pods, crushed
- 2 black peppercorns
- A pinch of saffron
- ½ tsp lemon juice
Other Ingredients:
- ½ cup castor sugar
- Silver varq for garnish
Instructions
For Buniya:
- In a bowl, combine the gram flour and yellow food coloring, mixing well.
- Gradually add water to create a thick, lump-free batter.
- Heat ghee in a deep pan for deep-frying.
- Using a perforated spoon, drop small rounds of batter into the hot ghee. Deep-fry until they
turn golden.
- Remove the fried buniyas and transfer them to the prepared sugar syrup.
For Sugar Syrup:
- In a deep-bottomed heavy pan, combine an equal amount of sugar and water.
- Allow the sugar to completely dissolve, then add crushed green cardamom pods, black
peppercorns, and saffron.
- Cook until the syrup thickens to a one-string consistency.
- Add lemon juice to help remove any impurities; if scum forms, skim it off with a
perforated spoon.
- Remove from heat and set the syrup aside to cool to room temperature.
For Laddu:
- Transfer the soaked buniyas from the sugar syrup to a plate.
- Slightly mash the buniyas with your palms, and add castor sugar. Mix well.
- Begin shaping the mixture into ladoos.
- Once prepared, garnish each ladoo with a piece of silver varq.
Serve and enjoy !
