Boondi Ladoo
Boondi
Ingredients
1 cup
Besan
(sifted)
pinch
Kesari food color
¼ cup
Water
(approximately)
⅛ tsp
Baking soda
Oil
(for frying)
Instructions
1
Mix and make a smooth thick, pouring consistency, batter.
2
Heat oil on medium heat, hold boondi skimmer over the oil.
3
Test by slowly pouring some batter on the skimmer so the droplets (boondi) would fall in oil. If droplets do not fall, add more water to the batter.
4
With the right consistency, deep-fry all the boondis until golden, empty into a dish.
Syrup
Ingredients
1 cup
Sugar
½ cup
Water
⅛ tsp
Kesari food color
8 strands
Saffron
½ tsp
Cardamom
(ground)
¼ tsp
Rose essence
½ tsp
Lemon juice
¼ cup
Mixed nuts
(raw pistachios/cashews)
Instructions
1
In a large saucepan make syrup by dissolving sugar in water and boil on medium-high heat just for a couple of minutes, turn the heat off.
2
Add the remaining syrup ingredients and the nuts, mix.
3
Combine boondi in the syrup, mix until well coated. Let sit for a minute to absorb all of the syrup.
4
When warm enough to handle, make desired size balls.
5
Let sit for a while to harden then store when cool.