Views : 82747
- 1 Cup = 200ml
- Besan flour/ chick pea flour (sieved) - 1 cup
- Ghee - 1/2 tsp
- Water - ¾ - 1 cup (little more or less to make a thin batter - not too thin)
- Orange or saffron food colour - little
- Ghee or vegetable oil - for deep frying (I used ghee here)
- Combine the above ingredients from 1 - 4 in a deep bowl adding little by little water to make a thin batter. Keep it aside for about 10 - 15 minutes.
- Heat oil/ ghee in a wide pan. Take two perforated ladle - small one for making boondis and one for taking the fried boondis from oil.
- When the oil becomes hot, catch the ladle with small holes over the oil and pour little by little batter to the ladle and let the batter fall into the oil as drops by shaking it on and on take it out immediately. It just need to be cooked, not fried too much. Drain the excess oil. Make boondis with the remaining batter. Keep it aside.
For the sugar syrup
- Sugar - ¾ cup (or 1 or 2 tbsp more if u want it more sweet)
- Water - ½ cup
- Lemon juice - ½ tsp
- Cardamom powder - 2 - 3 pinch
- Rose water - ½ tsp (optional)
- Almonds or pistachios - for garnishing
- Heat sugar and water in a sauce pan to make sugar syrup. When it starts to boil, add lemon juice, cardamom powder and rose water and mix well.
- Switch off the flame and the fried boondis to the prepared sugar syrup and combine well. Again switch on the flame and cook the boondis till there is no more sugar syrup and the boondis leave the sides of the pan. Move it to a plate and let it cool for about 5 minutes.
- Pulse it in a grinder just one or two times. Move it to a plate and add the chopped almonds and pistachios to the crushed boondi. Grease your hands with ghee and make ladoos with it. Leave it to set for about 4 to 5 hours. Serve.
Note : Makes about 10 - 12 ladoos depending on the size
All trademarks, recipes and names are our properties. Use of this Web site constitutes acceptance of the sanaa's recipe note book's