Darbesh

Sift the Besan into a large bowl. Gradually add 150 grams of Water and the Orange food color, whisking continuously to form a smooth, lump-free batter of pouring consistency. The batter should not be too thick or too thin.

Heat 250 grams of Ghee in a deep, heavy-bottomed pan or kadai over medium-high heat. To test if the Ghee is hot enough, drop a tiny bit of batter; it should sizzle and immediately rise to the surface.

Hold a boondi ladle (a perforated spoon with small holes) over the hot Ghee. Pour a portion of the Besan batter onto the ladle, allowing it to drip through the holes into the Ghee, forming small, pearl-like droplets (boondi). Do not overcrowd the pan.