Boondi Ladoo - Festival Specials

Ingredients

Besan - 1 cup

Sugar - 1 cup

Water - 1/2 cup

Nuts (Raisins, cashew nut) - 5 tsp

Cardamom powder - 1/2 tsp

Oil to fry

Ghee for frying nuts

Edible camphor a pinch

Method

1. Add ghee in a small pan and roast the nuts. Keep it aside.
2. In a wide bowl add besan and rub with your hands to avoid lumps.
3. Add water little by little to the besan. The consistency is not too thick or not too watery.
4. Heat oil in a pan. Take boondi ladle, pour batter and spread with your hands.
5. Fry the boondi until 3/4 done. It should not be crispy. Remove from oil and drain in paper towel.
6. Repeat the same procedure for remaining batter.
7. Boil water & sugar until it reaches to one string consistency.
8. Switch off the flame. Add elachi powder and mix well.
9. Add fried boondi and nuts and mix well. Close with lid and leave it for 10 mins.
10. When the mixture is warm, make ladoos. Store in air tight container.