Ladoo is a delicious and popular sweet treat made in Trinidad around Diwali and during the year for poojas and prayers. Ground split peas are made into a batter and fried. The fried dough is then ground and mixed with ginger, powdered milk, cardamom and condensed milk. After it all comes together with a sugar syrup (phaag).
In a bowl, sift ground split peas and discard any unground bits.
Mix in coloring. Gradually add water to make a thick batter.
Meanwhile, heat oil in a pot. Pass batter through a strainer or colander. Fry until light golden brown, fully cooked, crisp but not dark golden brown. Remove to a tray and cool.
Place in a food processor and pulse until fine, takes about 7 mins each batch. Repeat with the remaining fried dough.
In a medium pot over medium heat, add water and sugar, mix and bring to a boil. Boil until it just starts to bubble vigorously and thickens slightly, about 15 mins or until the liquid has reduced and small crystals begin to form at the side of the pot.
Pour ground dhal into a bowl, add elaiche, milk powder, ginger and mix well to combine. Mix in melted ghee and condensed milk. Gradually add sugar syrup. Add enough until the mixture is moist enough to stick together.
Break off small pieces and roll between the palm of your hands to form a ball.