QBB Ghee Ladoo

1. Mix besan flour, water, and food colour in a bowl. Gradually, add water to the above dry ingredients to bring a dosa batter-like consistency. Stir well to avoid lumps.

2. Heat some oil in a pan.

3. Pour the dough into the ladle by holding the ladle at a right angle to the pan. Fry them until golden brown. Remove them from oil and transfer to a tissue paper.

4. Mix equal amounts of sugar and water (1.5 cups each) in a thick pan, stir until the sugar melts and heat them to form a syrup. When you reach a single-thread consistency, switch off the stove and add cardamom powder.

5. Mix the boondis (besan flour mixture), crushed nuts and melon seeds and sugar syrup in a bowl and set aside to rest for 15 to 20 minutes.

6. The boondi will absorb the sugar syrup and bulge well. Squeeze gently to discard extra syrup and give it just three gentle runs in the grinder to pulse the mixture.

7. Apply generous amount of QBB Ghee in your hands and make the balls.

8. Garnish with grated cashews.

9. Make small dumplings and these are ready to be served. QBB Ghee Ladoo taste the best when served hot.