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Boondi
Laddoo
For boondi:
2 1/2 cups gram flour (not superfine variety)
500 ml. milk
1/2 tsp. cardamom powder
3 cups ghee for deep frying
a fineholed shallow strainer spoon
For syrup:
2 1/2 cups sugar
3 1/2 cups water
2 tbsp. milk
few drops saffron (kesri) colour
For syrup:
Put sugar and water in a vessel and boil. When sugar dissolves,
add milk. .Boil for 5 minutes till dirt forms on top.
Strain and return to fire. Add colour and boil till sticky but no
thread has formed. Add cardamom powder and mix. Keep aside.
For boondi:
Mix flour and milk to a smooth batter. Heat ghee in a heavy frying
pan. Hold strainer on top with one hand. With the other pour some
batter all over the holes. Tap gently till all batter has fallen
into hot ghee. Stir with another strainer and remove when light
golden. Keep aside. Repeat for remaining batter. Immerse boondi
in syrup. Drain any excess syrup. Spread in a large plate. Sprinkle
few tsp. hot water over it. Cover and keep for 5 minutes. Shape
in laddoos with moist palms. Cool and keep open to dry, before storing
in containers.
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