- Put in saffron essence or saffron soak saffron in
warm milk, mix it with besan ,baking powder.
- Add enough water to it , so as to make a thick
batter.
- Leave it to settle so that the mixture drops easily
and is not too thin ( the batter should coat the back of a spoon)
- Cook a mixture of 4 cups of water and the sugar
until the syrup thickens.
- On thickening, remove and keep warm.
- Blend together besan and baking pdr.
- Now heat enough pure ghee for deep frying to
smoking.
- Then take a very fine sieve or a frying spoon with
holes in it and rub the batter a little at a time through the sieve.
- Tap the sieve on the inside edges of the pan to make
the mixture fall through the holes into the hot ghee.
- The small balls of boondi are now ready.
- Now fry them to a pale golden colour.
- Drain thoroughly and put them immediately into the
syrup.
- When all the mixture is used up and the boondi is in
syrup , put in the dry fruits and cardamoms.
- If the mixture is too dry then sprinkle a little hot
milk over it.
- Mix again thoroughly.
- Grease your hands and then shape the mixture in your
hands into small laddoos .
- It can be served as it is too with a little more dry
fruits sprinkled over it.
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