Recipe ingredients:

* For boondi:
o 2 1/2 cups gram flour (not superfine variety)
o 500 ml. milk
o 1/2 tsp. cardamom powder
o 3 cups ghee for deep frying
o A fineholed shallow strainer spoon
* For syrup:
o 2 1/2 cups sugar
o 3 1/2 cups water
o 2 tbsp. milk
o Few drops saffron (kesri) colour

Recipe method:

* For syrup:
o Put sugar and water in a vessel and boil.
o When sugar dissolves, add milk.
o Boil for 5 minutes till scum forms on top.
o Strain and return to fire.
o Add colour and boil till sticky but no thread has formed.
o Add cardamom powder and mix. Keep aside.
* For boondi:
o Mix flour and milk to a smooth batter.
o Heat ghee in a heavy frying pan.
o Hold strainer on top with one hand.
o With the other pour some batter all over the holes.
o Tap gently till all batter has fallen into hot ghee.
o Stir with another strainer and remove when light golden.
o Keep aside. Repeat for remaining batter.
o Immerse boondi in syrup.
o Drain any excess syrup.
o Spread in a large plate. Sprinkle few tsp. hot water over it.
o Cover and keep for 5 minutes.
o Shape in laddoos with moist palms.
o Cool and keep open to dry, before storing in containers.

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