Ingredients:
• For boondi:
• 2.5 cups – gram flour (besan)
• 500 ml – whole Milk
• 3 cups – Ghee for deep frying
• 1/4 cup – dry fruits, finely chopped
• For Sugar syrup:
• 2.5 cups – Sugar
• 2 tbsp – whole Milk
• 1/2 tsp – Cardamom powder
• A few drops of Saffron essence
• 3.5 cups – water
Method:
- For making the sugar syrup:
- Bring the sugar and water to a boil in a deep vessel.
- Once the sugar dissolves, add in the milk.
- Boil for 5 mins or until scum forms on top.
- Strain it and return to stove.
- Add saffron essence and boil until sticky.
- Add in the cardamom powder and mix well. Then set aside.
- For making the boondi:
- Mix the flour and milk together to form a smooth batter.
- Heat the clarified butter in a heavy frying pan.
- Hold the boondi-strainer over the frying pan with one hand.
- With the other hand, pour some batter all over the holes.
- Tap gently until all of the batter has fallen into the hot clarified butter.
- Stir and remove once light golden in colour.
- Set aside on a paper towel, and repeat the process with the remaining batter.
- For making the laddoos:
- Partly crush 1/4th the fried boondi with hands.
- Immerse all the fried boondi in the syrup.
- Drain any excess syrup and spread on a large plate.
- Add the chopped dry fruits to this mixture.
- Sprinkle about 2 tsp of hot water over it.
- Cover and set aside for 5-10 mins so the boondi soaks up the syrup and it becomes soft.
- Once it gets sticky and cool enough to handle, take a small portion of the boondi mixture, and shape into small round balls with moist palms.
- Do the same for all the laddoos.
- Arrange on a plate and keep open to dry so the laddoos solidify.
- One hard enough, you can store in an airtight container and keep in the refrigerator for up to 2 weeks.
Recipe courtesy of Mansi Desai