Ingredients :

• Bengal gram flour : 1 cup ( heaped ).
• Rice flour :1 tsp.
• Kesar colour -a pinch ( for the dough ).
• Cooking soda – a pinch.
• Ghee – for deep frying.
• Sugar -1 1/2 cups.
• Water – 1/2 cup.
• Saffron -a little.
• Broken cashewnuts – 1 tbsp.
• Kismis – 1 tbsp.
• Cloves – few.
• Ghee – 1 tbsp.
• Kesar colour – a pinch ( for sugar syrup ).
• Cardmom powder – little.

Ladle with holes

Method :

• Mix gram flour, rice flour,colour,soda together.
• Add just enough water to make it into a paste. ( bajji dough consistency ).
• Heat Ghee in Kadai.
• Keep boondhi ladle ( flat round ladle with holes ) on top of the ghee at a distance, and pour one big spoon full of mixed batter on the boondhi ladle. Tap gently with spoon.
• Small droplets of dough falls in ghee and get fried.
• When it is half fried ( still soft ) take out from ghee and put in hot sugar syrup.
• Repeat the process till all the boondhis are fried.

For Sugar Syrup :

• Mix sugar and water together in a heavy vessel.
• Heat till sugar dissolved stirring it in between.
• When it is dissolved allow the syrup to boil till half string consistency is reached , do not stir at this stage.
• Remove from fire and mix kesar colour, saffron, cardamom powder,fried cloves,cashewnuts, kismis, and deep fried boondhis.
• Keep aside till it becomes luke warm.
• Make into medium sized balls when the mixture is still warm.
• Approximate 16-17 laddus.

Half String consistency means- the syrup should become sticky.When tested in between two fingers, a thin string of 1/2 inch should form and then break immediately.