Ingredients:

• For the boondi:
• 1 teacup Kuttu ka atta
• 3/4 teacup water
• Ghee for frying
• For the rabadi:
• 1 litre Milk
• 100 grams Sugar
• For the Sugar syrup (for the boondi):
• 1 teacup Sugar
• 3/4 teacup water
• 2 pinches Saffron
• Other ingredients:
• Few blanched Almonds – sliced

Method:

1. For the sugar syrup (boondi): Mix the sugar and water and boil the mixture till it reaches 2 threads consistency. Cool slightly.
2. Warm the saffron in a small vessel, add a little water and rub until the saffron dissolves. Add to the syrup.
3. For the boondi: Prepare a smooth batter with the flour and water.
4. Heat the ghee and pour the batter over the boondi so that boondis drop into the hot ghee. Fry the boondis.
5. Put the boondis in the hot sugar syrup and allow to soak in the syrup for a few minutes.
6. For the rabadi: Put the milk to boil with the sugar stirring continuously, until reduced to 2 cups. Allow to cool slightly.
7. Just 15 minutes before serving, spread the boondi evenly in a baking dish.
8. Pour the rabadi mixture over it and sprinkle sliced almonds and cardamom powder on top.
9. Bake in a hot oven at 200 degree C (400 degree F) for 15 minutes. Mouth-watering Baked Boondi Jamun is ready.

Recipe courtesy of Chef Balvinder Pal Singh Lubhana