• 2 cups – good quality besan
• 3 cups- Sugar
• 2 tsps – Rice flour
• 1 pinch – baking soda
• 1 pinch – Kesar powder (optional)
• 1 tsp – elaichi powder
• 2 tbsp – Cashew nuts broken
• a few Raisins
• a few Cloves
• diamond sugar(optional)
- Make a batter using rice flour, besan or chana dal atta, baking soda, kesar powder with water to a thick pouring consistency.
- The batter should be slightly thicker than dosa batter. Heat a kadhai with cooking oil or ghee and make boondis with a boondi maker.
- Fry till boondis are golden brown. In a separate vessel which should be wide mouthed, heat 3 cups sugar with 1 cup water till sugar is dissolved and you achieve a single string consistency. Remove from fire.
- Add the fried boondis to the sugar syrup and keep mixing. Repeat this procedure till all the batter is exhausted. Leave the mix for 4 to 5 hours. Drain the boondis.
- Heat 1 tbsp ghee in a pan. Fry kishmish(raisins), kaju and cloves. Add this to boondis.
- Fry the cloves separately and powder them and add if you don’t like it whole. Add 1tsp of elaichi powder and sugar cubes(small).
- Make ladoos of desired size and store in an airtight box.
- Keeps for 1 month without refrigerating.
Recipe courtesy of Uma