Kari Laddu

Take gram flour (besan) in a large, deep bowl, add oil (for shortening/moyan), and mix well. Gradually add water and knead into a dough that is firm—neither too hard nor too soft.

Fit the Sev press (machine) with a disc that has slightly coarse holes and fill it with the prepared dough.

Heat oil in a deep pan (kadhai). Press the dough directly into the hot oil to form Sev. Fry over medium heat until the Sev turns light golden and crispy.

Once the Sev has cooled, break it into small pieces; these are the ‘Kari’.

In a heavy-bottomed pan, combine jaggery and water, and cook over medium heat.

Take some cold water in a small bowl and drop a few drops of the syrup into it. If the jaggery does not dissolve but forms a soft ball, the syrup is ready.

Add cardamom powder and dry ginger powder (sonth) to the syrup and lower the heat. Immediately add the prepared Kari and mix thoroughly so that every piece is evenly coated with the jaggery syrup.

Turn off the heat and let the mixture cool down slightly (until it is just warm to the touch).

Lightly grease your hands with water or ghee. While the mixture is still warm enough to handle, take small portions and press them into round balls (laddus). (Note: If the mixture cools down too much, the laddus will not bind properly.)

Your traditional Kari Laddus are ready; you can store and enjoy them for months.