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Preparation Time : 20
Cook Time : 40
Total Time : 60
Besan flour 1/2 kgs
Sugar 1 kgs
Food colour (red) 2 tsp
cardamom powder 1 tbsp
oil 2 kgs
water 1/2 litre
ghee 8 tbsp
pista 1/2 cups
cashewnut 1/2 cups
Mix besan flour, water, and food colour in a bowl.
Gradually, add water to the above dry ingredients to bring a dosa batter-like consistency
Stir well to avoid lumps.
Heat oil in a wok/pan
Check whether the oil is hot or not. When it hot pour the dough into the laddle by holding the ladle at a right angle .
Stir the dough with a spoon so the dough drops in the oil evenly.
fry them until golden brown.
drain and remove them on a tissue paper.
Mix equal amounts of sugar and water (1.5 cups each) in a thick pan, stir until the sugar melts and heat them to form a syrup.
when you reach a single thread like consistency switch off the gas.
The boondi will absorb the sugar syrup and bulge well.
Squeeze gently to discard extra syrup and give it just three gentle runs in the grinder to pulse the mixture.
Apply generous amount of ghee in your hands and make the balls.
Serve hot .
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