Boondhi:This recipe turns up as a fix only when the laadu/laddu preparation is wrecked. Yeah…one need to press this laddu, while it is warm with greesed hands. Where I am not efficient enough. So I just toss this boondi in the jeera! Tho’ its a escape recipe, it makes a pretty good one!

Ingredients:

Bengal gram flour 2 cups
Baking soda 1/4 spoon
Baking salt 1/4 spoon
Vanaspati/dalda/vegetable oil 1 spoon
Salt 1 pinch
Oil for deep frying
Sugar 2 cups
Saffron few strands
Cadamon powder 1/4 spoon
Cashew nuts to garnish
Slotted Spoon for mking boondi.

Method:

In a small bowl, bring baking salt and baking soda. To this add vanaspathi/dalda. Mix them well, until the salts dissolves and comes frothy.

Mix bengal gram to it. Mix them evenly. Then add warm water to it. Make a thin batter….it should be really in runny consistency without any lumps.

Now heat up the oil. Maybe in medium to high heat.

Take a slotted spoon.(a slotted wooden/steal spoon) each pore in the spoon should be with ‘wheat size’ pore. (if you run the batter over it….it should produce ‘small rain drop size Boondhis’)

Now holding the slotted spoon, right above the oil. Slowly, in a small table spoon, take your batter and run over the slotted spoon. And slightly shake the slotted spoon…..while you are running the batter! So that the batter will be drizzled in oil as rain drops. At the same time, do not load the oil. Fry little boondhis at a time.

Reserve each batch in kitchen tissues.

In a separate vessel, heat sugar with limited water. Add saffron and cardamom. Make a strong syrup.

Now toss the above made boondhis in the syrup. Let them sit for a brief perid sucking all the moisture up.

Garnish with cashewnuts.