2 1/2 cups sugar
3 1/2 cups water
2 tbsp. milk
1/4 tsp cardamom powder
2 1/2 cups gram flour
2 cups milk
1/2 tsp. cardamom powder
3 cups ghee for deep frying
A fine holed
shallow strainer spoon
Put sugar and water in a vessel and boil. When sugar
dissolves, add milk.
Boil for 5 minutes till scum forms on top. Strain and return
to fire. boil till almost 1 thread consistency is achieved.
Add cardamom powder and mix. Keep aside.
Mix flour and milk to a smooth batter. Heat ghee in a heavy frying pan. Hold strainer on top with one hand.
With the other pour some batter all over the holes. Tap gently till all batter has fallen into hot ghee.
Stir with another strainer and remove when light golden. Keep aside. Repeat for remaining batter.
Immerse Boondi in syrup. Drain any excess syrup. Spread in a large plate. Sprinkle
2-3 tsp hot water over
Cover and let it stay for 5 minutes.
Shape in laddoos with moist palms.
Cool and keep open to dry, before storing in containers.