Not that you have to have a brand new baby boy to celebrate the occasion with these marvellous Ladoos! Since in Pakistan and India the birth of a baby boy is most commonly celebrated by gifting Ladoos to friends and family. However, you can enjoy this great sweet recipe minus all the hassle just by asking for it. We at http://www.bestdesicooking.com are here with a helping hand. 
INGREDIENTS:
Boondhi:
* 2 1/2 cups of Gram Flour (besan)
* 1/2 tsp. of Cardamom Powder (Ilaichi Powder)
* 500 ml of Whole Milk
* 3 cups of Clarified Butter/Ghee for frying
* Strainer Spoon (holes within)
*1 Tbsp. Melon seeds, peeled (if you wonder what’s this, leave it out!)
Syrup:
* 2 1/2 cups of Sugar
* 2 tbsp. of Whole Milk
* A few drops of Saffron (Kesri Color)
* 3 1/2 cups of Water
INSTRUCTION:
1. First lets prepare the syrup. Add the sugar and water to a cooking pot and bring to a boil.
2. When the sugar dissolves fully, add in the milk. Boil well for 5 minutes or until scum forms on the top. Strain it with the strainer spoon and return to cooker/stove.
3. Now add the saffron kesri and boil until it is sticky but thread have not started to form. Add in the cardamom powder and mix well. Set aside.
4. Now on to the boondhi (staple mass) preparation. Mix well the flour and milk to a smooth batter.
5. Heat the butter/ghee in a heavy frying pan. Hold the strainer on top with one hand. With the other hand pour some batter all over the holes. Tap gently on the pot/pan edges until all of the batter has fallen into the hot clarified butter in the shape of fat droplets. Stir with another strainer and remove once it is light golden. Set aside. Repeat for the remaining batter.
6. Immerse the prepared boondhi in the syrup. Drain any excess syrup. Spread in a large plate. Sprinkle the melons seeds, cover and set aside for 5 minutes.
7. While the boondhi is still warm shape it in ping pong sized round balls with moist palms. If the boondhi cools down the syrup crystallizes and ball forming becomes difficult.
8. Serve either hot or cold. Can be stored at room temperature for 2-3 days.
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