Name: Boondhi Laddoo recipe by Vidya Shriram at BetterButter
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 10
Ingredients: 250 g Besan Flour; 300 g sugar; 175 ml water; Cashews and raisins a tbsp each; A pinch orange food color; Few cloves; A pinch of cardamom powder

Instructions

250 G OF BESAN FLOUR. FINELY SIEVED.
I PREFER THE FLOUR TO BE SIEVED FINE TO THE CORE.
APPROXIMATELY 300 G SUGAR I AM TAKING.
POUR WATER LITTLE BY LITTLE AND MAKE A FINE PASTE WITH NO LUMPS.
KEEP MIXING UNTIL THE LUMPS DISSOLVE.
POUR ENOUGH WATER AGAIN AND BRING TO A THICK WATERY CONSISTENCY.
POUR 150 ML WATER AND SOME MORE, MAY BE 25 ML MORE INTO A WIDE VESSEL WITH GOOD DEPTH..
ADD THE SUGAR INTO THE WATER.
ADD A TSP COOKING SODA INTO THE FLOUR BATTER. NEED CARDAMOM POWDER AND ORANGE FOOD COLOR.
BRING THE SUGAR WATER TO 1 STRING CONSISTENCY. ADD FOOD COLOR, CARDAMOM POWDER, CLOVES.
HEAT OIL. TO MEDIUM HEAT. ON A HOLE SPATULA SPREAD THE BATTER SO THAT FINE BOONDHIS FALL INTO OIL.
PERFECT CONSISTENCY BATTER YIELDS PERFECT ROUND BOONDHIS. CAN TAKE THEM BEFORE THEY GO CRISP.
ADD THEM IMMEDIATLEY INTO THEHOT SUGAR SYRUP.THERE ARE GHEE ROASTED NUTS ALSO INSIDE THE SUGAR SYRUP
KEEP SOME DRY BOONDHIS IN A MORTAR TO BE GIVEN A QUICK GRIND LATER.

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