Boondi

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READY IN: 30mins
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • You also need a perforated flat spoon about 5" diameter.
  • Boil the sugar and water together.
  • Add a tablespoon of milk to bring up the scum.
  • Remove scum and boil liquid till the syrup is sticky between the fingers.
  • Keep aide, but keep warm for use.
  • Make batter with gram flour, which should not be too thin.
  • The batter should evenly coat the back of a spoon when dipped in it.
  • Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon.
  • Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.
  • Pour back remaining batter and wipe spoon.
  • Stir the boondis in the ghee gently and fry till crisp but not brown.
  • Drain and put into the syrup.
  • Keep for 3-4 minutes before draining from the syrup.
  • Spread on a wide plate, add cardamom powder, almonds and mix gently.
  • Cool completely and loosen the boondi with finger till each droplet separates.
  • Store in airtight container.
  • Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself.
  • A little practice and it is very easy.
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