Ingredients:
Boondi batter Bengal gram flour 1 1/2 cup (besan) semolina 1 1/2 tbsp
(rawa) Sugar syrup sugar 1 1/4 cup milk 1 tbsp saffron few drops (food
color) saffron strands almonds 2 tbsp (chopped) pistachios 2 tbsp
(chopped) cardamom powder 1 tsp (elaichi) rose water 2 tsp Ghee/butter
for deep frying Edible silver sheets, for garnishing (optional)
Method:
Sugar syrup Combine the sugar and milk with 1 1/2 cups of water in a
bowl and heat while stirring continuously till the sugar dissolves.
Add the saffron food colour to the syrup and make a syrup of one
string consistency and keep warm. Boondi Combine the gram flour,
semolina and 3/4 cup ofwater and mix well to make a smooth batter.
Heat ghee or butter in a kadhai. When hot, hold a perforated spoon
(boondi jhara) over the hot ghee and pour a little boondi batter at a
time using a ladle over the perforated spoon. Spread the batter with
the back of a spoon so that the boondi falls into the ghee. Frythe
boondis over a high flameto a light golden color, taking care to
ensure that they are not very crisp. Add the boondis to the warm sugar
syrup and mix well so that theboondis soak in the syrup well. Wash and
dry the perforated spoon (boondi jhara) every time you pour the boondi
batter through it. Proceed making the boondis with the remaining
batter and immerse them in the sugar syrup immediately after
frying.Allow the mixture to cool completely. Add 2 tbsps of hotwater,
the saffron, chopped almonds, chopped pistachios, powdered cardamom,
rose water and mix well. Shape the mixture to make laddoos and garnish
with silver sheets (optional).
Boondi batter Bengal gram flour 1 1/2 cup (besan) semolina 1 1/2 tbsp
(rawa) Sugar syrup sugar 1 1/4 cup milk 1 tbsp saffron few drops (food
color) saffron strands almonds 2 tbsp (chopped) pistachios 2 tbsp
(chopped) cardamom powder 1 tsp (elaichi) rose water 2 tsp Ghee/butter
for deep frying Edible silver sheets, for garnishing (optional)
Method:
Sugar syrup Combine the sugar and milk with 1 1/2 cups of water in a
bowl and heat while stirring continuously till the sugar dissolves.
Add the saffron food colour to the syrup and make a syrup of one
string consistency and keep warm. Boondi Combine the gram flour,
semolina and 3/4 cup ofwater and mix well to make a smooth batter.
Heat ghee or butter in a kadhai. When hot, hold a perforated spoon
(boondi jhara) over the hot ghee and pour a little boondi batter at a
time using a ladle over the perforated spoon. Spread the batter with
the back of a spoon so that the boondi falls into the ghee. Frythe
boondis over a high flameto a light golden color, taking care to
ensure that they are not very crisp. Add the boondis to the warm sugar
syrup and mix well so that theboondis soak in the syrup well. Wash and
dry the perforated spoon (boondi jhara) every time you pour the boondi
batter through it. Proceed making the boondis with the remaining
batter and immerse them in the sugar syrup immediately after
frying.Allow the mixture to cool completely. Add 2 tbsps of hotwater,
the saffron, chopped almonds, chopped pistachios, powdered cardamom,
rose water and mix well. Shape the mixture to make laddoos and garnish
with silver sheets (optional).