A few tbsp of water and heat in them dissolve saffron stamens , broken into small pieces. Back to all the water. Flour, melted Gee, milk, turmeric, saffron and water are confused and broken. A liquid, but thick batter. Heat the oil for frying, at least 2-3 inches deep and not very hot, and the dough is poured through a strainer, so dripping in fat to form small parzhenki. Thus all fry batter. Leave parzhenkite to drain. In the same oil fry the almonds and pistachio for about 2 minutes. Draw and in the fat fry the raisins until swell. Take out and drain. Nuts are finely ground, are added to them and parzhenkite that also digest. To the mixture was added cardamom and raisins, and mixed. From the resulting mixture pellets are made as apricot. * Turmeric and Saffron color. Who does not like them, can stain the dough with 1/4 tsp yellow paint for food. * In no sugar recipe. Raisins and fresh taste. Therefore balls can be rolled in sugar, flavored with lemon or orange peel. * This is a sample recipe. Common to all laddu are yellow color and chickpea flour.