Ingredients:
- Chickpea Flour (Besan) - 1 cup
- Clarified Butter (Ghee) -1 Tbsp
- Water -1/2 cup
- Oil - for deep frying
For Syrup:
- Sugar -1 cup
- Water -3/4 cup
- Saffron - pinch
- Cardamom Powder - 1/4 tsp
Cashews/Almonds/Pistachio - 1/4 cup, crushed
Method:
- In a mixing bowl, sieve Chickpea Flour and add Ghee and 1/2 cup Water. Mix well until there are no more lumps and keep aside.
- In a medium pan, add Sugar, Saffron and 3/4 cup Water for the sugar syrup.
- Mix well and cook on a medium flame for 10 minutes . After 10 minutes, reduce the flame to a simmer and continue cooking for 3-4 minutes. Sugar syrup should be 1/2 thread consistency.
- Start heating Oil for deep frying.
- Turn off stove and add Cardamom Powder to the sugar syrup.
- Once Oil is hot, place a small amount of boondi batter onto a Boondi Maker or flat ladle with holes and gently tap the sides with a spoon to allow batter droplets to fall into the oil. Using a circular motion with the spoon, you can help the remaining batter go through the holes.
- Fry Boondi until light golden, remove them from the oil allowing excess oil to drain off and place them directly into the sugar syrup.
- Using a different spoon, mix the fried boondi into the sugar syrup until they get coated.
- IMPORTANT: Wipe the bottom of the boondi maker clean (each time) before continuing to fry remaining boondi.
- Once all the boondi are fried and submerged in the sugar syrup, add crushed Nuts and mix well.
- Allow mixture to rest for 10 -15 minutes (until cool enough to touch, but not too cool).
- Take the mixture into your palms and press to form a round ball (ladoo). Continue to make remaining ladoos.
- Allow the ladoos to cool completely and store in an air tight container.
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