Oil – 750 ml, for deep frying
Khoya or dried milk – 200 gms
Big cardamom seeds – 1, crushed
Baking powder – 1 pinch
Besan or gram flour – 250 gms
Cashew nuts – 2 tbsp
Rice flour – 50 gms
Nutmeg powder – 1 tsp
Raisins – 2 tbsp
Red and yellow colour – few drops
Water – 4 cups, for syrup
Sugar – 4 cups, for syrup
Making the bundis
1. Take rice flour, baking powder and besan in a bowl and whip them together with water to make the batter. Keep in mind that it will be similar to the batter of a pakora.
2. Split the batter into two equal halves. Add the red colour to one half of the batter and the yellow color to the other half.
3. Take the oil in a pan and heat it. To the heated oil, add the batter. But make sure that you pour the batter through a perforated ladle. As you deep fry, you will see the bundis getting formed. But be careful not to over fry so that the bundis do not turn crispy.
Making the syrup
1. Boil the water in a pan. Add the sugar to the boiled water so as to make the syrup.
2. Next, dip the bundis in the sugar syrup. Simmer on medium flame for about 5 minutes and keep stirring frequently. Turn off the flame and cover it with a lid.
3. Let it cool down. But make sure that you mix nutmeg powder, raisins, khoya, cashew nuts and the crushed cardamom seeds with the bundis when it is still a little warm.
4. Use your hand to make round shaped bundi laddus.
5. Darbesh is ready.