INGREDIENTS:

Boondi batter
Bengal gram flour 1 1/2 cup (besan)
semolina 1 1/2 tbsp (rawa)

Sugar syrup
sugar 1 1/4 cup
milk 1 tbsp
saffron few drops (food color)

saffron strands
almonds 2 tbsp (chopped)
pistachios 2 tbsp (chopped)
cardamom powder 1 tsp (elaichi)
rose water 2 tsp
Ghee/butter for deep frying
Edible silver sheets, for garnishing (optional)

DIRECTIONS:

Sugar syrup
* Combine the sugar and milk with 1 1/2 cups of water in a bowl and heat while stirring continuously till the sugar dissolves.
* Add the saffron food colour to the syrup and make a syrup of one string consistency and keep warm.

Boondi
* Combine the gram flour, semolina and 3/4 cup of water and mix well to make a smooth batter.
* Heat ghee or butter in a kadhai.
* When hot, hold a perforated spoon (boondi jhara) over the hot ghee and pour a little boondi batter at a time using a ladle over the perforated spoon.
* Spread the batter with the back of a spoon so that the boondi falls into the ghee.
* Fry the boondis over a high flame to a light golden color, taking care to ensure that they are not very crisp.
* Add the boondis to the warm sugar syrup and mix well so that the boondis soak in the syrup well.
* Wash and dry the perforated spoon (boondi jhara) every time you pour the boondi batter through it.
* Proceed making the boondis with the remaining batter and immerse them in the sugar syrup immediately after frying.
* Allow the mixture to cool completely.

* Add 2 tbsps of hot water, the saffron, chopped almonds, chopped pistachios, powdered cardamom, rose water and mix well.
* Shape the mixture to make laddoos and garnish with silver sheets (optional).

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