Please connect to Internet to continue
Preparation Time : 20
Cook Time : 45
Total Time : 65
Besan 1 cups
Salt 1/4 tsp
Mitha Soda 1/2 tsp
Water 1 1/2 cups
Oil 2 cups
Ghee 2 2/3 tbsp
Orange Colour 1/4 tsp
Sugar 2/3 cups
Water 1/2 cups
Green Cardamom 5 nos
Cashew nuts 2 tbsp
Raisin 2 tbsp
Watermelon seeds 2 tbsp
In a bowl add all dry ingredients and mix properly. Now add water to it. Add little water at a time and mix. It should be of medium thick consistency batter like idly batter. Too runny batter will make boondi flat and too thick batter will create a tail for the boondi.
Heat oil in a kadai and add 2tbsp of ghee to it. Ghee will add a beautiful smell to the boondi. Keep a holed ladle or perforated ladle or jhara on it. With a spoon add some batter on the ladle and slowly spread with a spoon. Fry the boondis till crispy. The best time to remove the boondi is when oil stop sizziling. Repeat the process to make the boondis.
Brake the cashews in small pieces and keep aside.
In the same oil fry the waterfront seeds, broken cashew seeds and raisins and add to the fried boondis.
Peel and deseed green cardamom and make a smooth powder and keep aside.
Add sugar and water to a kadai and keep it on gas. Allow the sugar to melt first. Then cook the sugar syrup up to 1 thread consistency. Switch off the gas and keep aside.
In a big mixing bowl add fried boondi and other ingredients. Then pour the sugar syrup to it. Also add cardamom powder and ghee to it and mix. Let the boondis soak all the sugar syrup. Let it stand for 10 mins.
Now grease the modak mould and keep aside. After 10 mins mash the boondis a bit. Now stuff the mould. There shouldn't be any gap while stuffing. Carefully remould the modaks and place on the table. Do same with all the boondis. Keep the modaks in fridge for 45 mins to set. Boondi modaks is ready to serve
For all other days and festivals grease your hand and make laddos with the same boondis
Please Login to comment