Boondi Ladoo

Sieve the flour + salt + baking soda. Mix it with water in a bowl by adding some yellow colour. The consistency should not be too thick or too thin.

Heat oil in a kadai and use a big slotted spoon to make boondi or traditional boondi ladle. Here we need 2 big slotted spoon, 1 for making boondi and other one for draining it from oil.

Pour one deep ladle of batter over the ladle with holes, holding it just above the oil and slowly spread it.

Wipe the ladle with tissue paper each time so that we will get perfect shape. Fry it for 2-3 minutes. No need to cook until it gets crispy. Drain on a paper towel. Repeat the process until you finish the batter.

In a broad vessel, add sugar with water, just to immerse in it. Boil it until the sugar dissolves, then check for 2 string syrup consistency (check between your thumb and forefinger there will be 2 strings)

Switch off the flame. Heat ghee in an another kadai, fry the cashews + raisins + cloves. Add the fried boondis, Crushed edible camphor + cardamon powder + nutmug powder + Fried cashews + Raisins + Cloves + Sugar Candy in a Sugar syrup.

Mix it well. When the boondi is enough warm to handle, start to make ladoos.

Just squeeze the boondis and roll the ladoos. As it cools down, store it in an airtight container up to 15 days or more.