I always thought making Ladus was a daunting task, and I did get it wrong a few times. But I was determined to perfect this recipe, and I finally did. And let me tell you, it’s not as daunting as we think it is. I’m going to share with you how I made these, but the full recipe is up on my blog at tamarind and time.com. Firstly, you will pop all the ingredients for the syrup into a pan, and you will let that simmer on a medium heat until it thickens. It should be about a single thread consistency. Once the syrup is ready, you will turn off the heat and you will get your batter ready for the boondi. You will mix the ingredients for the batter. It should be quite a runny batter. And you will pass that mixture through a spoon that has some holes in it. If you don’t have one of those spoons, don’t despair. You can use a piping bag with a very small hole. You will then pop the boondi straight into the syrup after it’s been fried, mix it well, and then you will allow it to stand for about an hour and a half. You will remove the cardamom pods and you will add the other ingredients. I love adding powdered milk to everything. It just makes everything taste so much better. You will then use an ice cream scoop. A mini ice cream scoop works wonders in the Kitchen. So if you don’t have one, I suggest you get yourself one. You will make the laddus into neat round shapes and you can decorate with some pistachios, some almonds, and I brushed it with some gold colour. Enjoy.