Ingredients
• | Gram flour (besan) | 2 1/2 cups |
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• | Sugar | 1 1/3 cups |
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• | Milk | 1/4 cup |
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• | Orange colour | as required |
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• | Ghee | to deep fry |
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• | Green cardamom seeds | 1 tablespoon |
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• | Almonds,blanched and slivered | 10 |
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• | Pistachios,blanched and slivered | 10 |
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Method
Cook sugar with three cups of water to make syrup of one thread consistency. Add milk and when the scum rises to the top, remove it.
Cook sugar with three cups of water to make syrup of one thread consistency. Add milk and when the scum rises to the top, remove it.
Add colour as desired and keep
the syrup aside.
Make a thin batter of besan with three cups of water (pouring
consistency). Add colour as desired. Heat sufficient ghee in a kadai. Hold a
perforated spoon over the hot ghee, pour a little batter over it and pass the
batter through it fast into the kadai to make boondis.
Fry for about two to
three minutes. Remove the boondis using a slotted spoon, drain thoroughly and
put into the syrup.
When the boondis have absorbed all the syrup add cardamom
seeds and mix gently. Divide into twenty-five portions and shape each into a
laddoo.
Garnish with slivers of pistachios or almonds.
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