- 500g gram flour
- 1 litre water or milk
- 750g ghee (butter) for frying
- 750g sugar
- 3.5 cups water
- 10-12 drops orange color
- 10-12 flakes saffron soaked in little water
- 50g chopped cashew nuts
- 50g raisins
- 10 cardamoms peeled
- A boondi strainer or fryer of medium sized holes
METHOD : Prepare a thin batter with gram flour and water or milk. Heat ghee in a pan. Fill the fryer or strainer with the batter up to the half. Position it over pan and drain boondis in hot ghee by hitting the strainer on side of the pan, lifting up then again hitting. This process should be finished very quickly. Fry them to golden color, drain & remove. Use up all the batter. (Or can use the ready made available plain boondi ). Prepare sugar syrup of one and a half thread consistency by boiling sugar & water. Add saffron water & color to the syrup. Mix the boondis, syrup, dry fruits and cardamom. After 10 minutes, sprinkle over a little hot water, cover and keep for 11/2 hour. Prepare round balls with moist hands.
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