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1
Mix Gram flour and water to make the batter for the boondhi ladoos.
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2
Make sure that the batter is neither too thick nor too thin.
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3
Add salt, rice flour, soda and turmeric powder.
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4
Mix well with fingers or use an electric beater and beat it well for 3-4 minutes.
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5
Make sure that no lumps remain.
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6
(I beat it with an electric beater, which is the same one which I use for beating the eggs when making cake).
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7
Now heat oil on medium flame.
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8
Once its hot, take a boondi ladle (flat round ladle with holes on top) and spread 2 layers of the batter on it.
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9
Tap it gently with a spoon.
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10
You will see small round boondis falling into the hot oil.
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11
Keep stirring the boondis and remove from heat once half fried.
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12
Likewise, do for all the batter.
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13
Make sure that the boondi ladle is kept at a distance from the oil.
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14
Now fry the raisins, cashews, cloves in the same oil.
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15
Add these to the half fried boondis.
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16
Add cardamom powder and saffron.
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17
Mix well with fingers.
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18
Pour a little of the warm sugar-water syrup into the boondi batter, just enough to knead.
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19
Mix well with fingers.
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20
Make lemon sized balls (boondi ladoos) and serve once slightly cooled or once cooled, store in an airtight container and serve when desired.
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21
Preparation of sugar water syrup-------------.
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22
This is the slightly tough bit of making ladoos.
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23
It needs some practice.
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24
For this, take a bowl.
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25
Add sugar and water and heat on medium flame for 15-20 minutes.
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26
Keep stirring occasionally.
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27
Add 2-3 tbsp of milk.
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28
This is done so that if any dirt is present in the sugar it will rise to the top and then you have to remove it with a spoon and throw it away.
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29
Mix the syrup.
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30
Once a one string consistency is reached, remove from heat and pour the desired quantity in the boondi ladoo batter and mix.
