Boondi laddu

In a large bowl, combine Gram flour with 200 grams of Water and Orange food color to form a smooth, lump-free batter of pouring consistency. Set aside for 15 minutes.

Heat 300 grams of Ghee in a deep heavy-bottomed pan over medium-high heat. The Ghee should be hot but not smoking.

Hold a perforated ladle (jhara) over the hot Ghee. Pour small portions of the Gram flour batter onto the jhara, allowing it to drip through the holes into the Ghee, forming small pearls (boondi).