Besan flour – 2 cups (heaped)
Rice flour – two teaspoon
Cooking soda – a pinch
Oil for deep frying
Sugar – 3 cups
Water – 1 cup
Few drops of kesar colour
Cashew Nuts – 10 to 15
Raisins – 10 to 15
Cardamon Powder – 1 teaspoon
Cloves – 5
Diamond candy (Kalkandu) – one tablespoon
Ghee – 2 tablespoon
Mix flour and baking soda with little water to a smooth batter (Like dosa batter).
Heat oil in a heavy Kadai.
Hold Boondi ladle with small round holes on top with one hand.
With the other pour some batter all over the holes.
Tap gently till all batter has fallen into hot oil.
Stir with another laddle and remove when light golden.
Repeat for remaining batter.
Put sugar and water in a vessel and boil.
Add colour and boil till sticky (half string consistency) but no thread has formed.
Add cardamom powder and mix.
Now add the boondi into the syrup and mix well.
Fry in the ghee the cashew nuts broken into pieces, raisins, cloves and put it in the boondi mixture.
Add kalkandu and once again mix well.
Cover it for ten to fiteen minutes.
Then mix once again and take small amount of this boondi mixture and put it in a plate.
Make lemon size balls while the mixture is warm to hold.
Again take some more mixture and put it in the plate and make ladoo.
Finish all the boondies like this.
Store it in a container.
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