BOONDI JA LADOO
(Sweet Gram Flour Dumpling Balls)
Gram flour – 100 gms.
Water – 30 ml.
Ghee – for frying
Almonds – 4 pcs.
Pisatchio (unsalted) – 4 nos.
Silver leaves (edible) – 2 sheets – for garnish
For Sugar Syrup
Sugar – 100 gms.
Water – 100 ml.
Saffron – 1 gm.
Make sugar syrup of 2 string consistency – (Heat water. Add sugar and saffron to it. Keep stirring till the sugar melts and the consistency becomes that of 2 strings. The sugar syrup will be thicker than the one made for Boondi.) Keep aside.
For making the Boondi, make a batter of the gram flour and water of a thick consistency.
In a kadai, heat ghee for frying. Place a jharan (perforated spoon) on top to the kadai.
Slowly pour the batter on the perforated spoon and let it drip through. When the batter is on the perforated spoon let it drip through on its own. Do not use your hands otherwise the Boondi will not be round in shape.
Remove the perforated spoon and allow the Boondi to fry till it is firm and is yellow in colour.
Remove on an absorbent paper and cool it for 5 minutes.
Repeat the same process of placing the perforated spoon on the kadai till the batter gets over.
The cooled Boondi has to be immersed in the sugar syrup. The Boondi dumplings should absorb the entire sugar syrup.
The Boondi will turn sticky in consistency. Form Ladoos by rolling the Boondi in the palm of your hands to form small balls.
Garnish with edible silver leaves on each Ladoo and finely chopped pistachio and almonds.