Make your own boondi too!
- 1 cup besan/ gram flour
- ¾-1 cup water
- Oil for deep frying
- 1 cup sugar
- ½ cup water
- ¼ tsp cardamom /elaichi powder
- few strands of Saffron /kesar dissolved in 2 tbsp of water
- 1 tbsp Ghee /clarified butter
- dry fruits of your choice
- Seive Besan and mix with water.
- Start by adding ½ cup and then gradually increase the amount to reach the desired consistency.
- It should be pourable but not very dilute.
- I added almost 1 cup water.
- Keep aside for 10 minutes.
- You can prepare the sugar syrup in the meantime. In a pan put sugar and water to boil.
- When the mixture comes to a boil, reduce the flame to medium and cook till the sugar syrup reaches single string consistency.
- It will take around 7-8 minutes.
- Add Saffron mixture and cardamom powder to the sugar syrup.
- Get all the utensils ready.
- Heat oil in a kadai.
- Check it is hot or not by adding a single drop of besan mixture.
- If the drop sinks, oil is not ready and if it starts floating on oil, oil is ready.
- I used my left hand to hold the perforated spoon and right hand to pour the besan mixture.
- Take a ladle full of besan mixture and start pouring over a large round perforated spoon ( Jharni) so that boondis start falling in the oil.
- One ladle is enough at a time.
- Turn the flame to low immediately and fry the boondis.
- It should take around 1 minute.
- Remove the boondis from oil using another jharni and put them in the warm sugar syrup.
- Mix well.
- Wash the jharni used for pouring boondi after every batch and wipe dry with the help of cloth /paper towel (So that its holes do not become clogged).
- Repeat the same process to make more batches of boondi.
- When all the boondis are ready and mixed in the sugar syrup add ghee to it.
- Warm it a little bit if sugar has crystallized.
- Wait till the mixture is ready to be handled (it should still be a little warm for shaping Ladoos).
- Shape into balls with your hands.
- I made a small size so I got around 18 Ladoos.
- Store them in an air tight container.
Khud Khao, Sabko Khilao 😀