By Chef Rajesh Kumar
2 cup besan/gram flour
2 tbsp rava / semolina / suji (fine)
One fourth tsp saffron food color
1 and a half cup of water
Oil for frying
For sugar syrup:
1 cup sugar
Half tsp saffron food color
Half cup water
One fourth tsp cardamom powder
Half tsp lemon juice
2 tbsp cashew (chopped)
2 tbsp pistachios (chopped)
Step 1 Make the boondi batter: take a large bowl to add 2 1/2 cups of gram flour, then mix orange color and mix it well. Then, add some water and a little baking soda. Blend the mixture well and make sure there are no lumps. Once the blend attains a perfect consistency, it’s time to move to the next step.
Step 2 Prepare the boondi: Now, heat ghee in a large deep-frying pan. Place a perforated ladle on top of the oil and add some of the batters. Slowly let the boondi batter fall in the oil and cook them on a low flame, till properly cooked. Once done, place the boondi on tissue paper to remove excess oil.
Step 3 Prepare sugar syrup and mix with the boondis: Then, take a pan and add some water and sugar, allow this blend to boil until it attains a two-string consistency. Then add some cardamom powder and let it cook. Then add the boondis and cook till the sugar syrup and boondi is perfectly mixed. Cover it with the lid and turn off the flame.
Step 4 Garnish and relish! Grease your hands with a little ghee and start shaping the laddoos. Place them in an open tray and garnish them with some crushed nuts and indulge in the goodness.