Sieve the gram flour and transfer to a mixing bowl. Add a pinch of salt.
Add coloring agent and dry mix. Add water to a batter consistency. Don’t mind about the consistency as the size of the boondis doesn’t matter for this recipe. Even tailed or flat ones are fine for this sweet.
Making of sugar syrup – In a pan add the sugar, 1.5 cups of water and allow it to boil.
After 3 to 4 minutes of boiling the syrup will get to sticky consistency and that’s the consistency needed for this recipe.
Heat oil in a kadai for frying boondhis. To check the perfect heat, just pour a drop of batter into the oil, the drop should bounce immediately to the top. Now with the perforated ladle on the top of the oil, add the batter with a soup ladle and allow it to pass through the holes by making circle movement on the perforated ladle. The dropping droplets will form into round balls. Stir the boondhis and when the bubbles subside, its time to remove from oil. Strain the excess oil and transfer to the sugar syrup
Add boondhis to the syrup, stir so that the boondhis are coated with syrup and then transfer to another bowl.
Transfer the sugar soaked boondhis in a blending jar and pulse for 4 to 5 times, so that the gets to a smooth mixture.
Powder the cardamons with a some sugar,add to the blended boondhis and mix it.
Now add melted ghee and mix
Divide the boondhi mixture into two equal parts.
Mava – The mava should be soft so that it can be spread easily, if not heat in a tawa for couples of minutes
In a tray, either brush with ghee or place parchment paper as the lining, then add the first part of the boondhi mixture and press gently for a firm layer. Then add mava and again press firmly. On the top of mava you may add any nuts for a crunchy bite.
With the second portion of boondhi mixture cover the mava and press firmly. Cut into square pieces. Decorate with silver paper or nuts on the top.
