Punjabi motichoor ladoo

Method

1. To make the boondi, sieve the gram flour, bicarbonate of soda and salt into a bowl.

2. Gradually whisk in 190–200ml/6–7fl oz water water until you have a smooth, slightly runny batter – a little thinner than pancake batter. Add the orange food colouring and whisk again.

3. Heat the oil in a deep heavy saucepan or deep fat fryer to about 150–165C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

4. Pour the batter into a piping bag and snip off a small hole. Hold the bag 30cm/10in from the oil and squeeze gently, swinging from side to side, to help the flow of batter.

5. Fry for about 2 minutes until crispy and done, then remove the boondi with a strainer and transfer to a tray lined with kitchen towel. Continue with the remaining batter until it’s all used up.

6. To make the sugar syrup, combine the sugar and 120ml/4fl oz water in a medium saucepan with the saffron and food colouring.

7. Bring to the boil, and simmer for 2 minutes. Remove from the heat and add the ground cardamom and rose water and mix well.

8. Add the boondi into the hot syrup and stir gently to coat. Return to a medium heat and cook for 4–5 minutes for the boondi to absorb the syrup. Every 2 minutes add 2 tablespoons of water and keep mixing. The boondi should be juicy and soft, not at all dry or crispy.

9. Cover and rest for 10 minutes to let the syrup fully absorb, then stir in melon seeds.

10. While still warm, grease your palms with ghee and shape into smooth, firm balls. Decorate with the silver leaf.