Ingredients
Preparation
- 2 cup basen
- 1and 1/2 cup sugar (raw sugar)
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon saffron
- 1/4 cup milk
- musk melon seeds
- pistachios
- Water
- Oil
Preparation
- Sieve basen powder
- heat milk to lukewarm temperature and mix saffron and stir well until the colour of milk changes to a yellowish-orange colour.
- Add this into the besan powder and mix well
- Add water until the batter turns to a flowing consistency
- heat oil in a pan
- pour a spoon of the batter onto a perforated ladle
- allow the batter to fall into the hot oil in droplets
- fry the boondhi and remove it from the oil when it turns slightly golden in colour
- In a separate pan, big enough to mix boondhis, prepare sugar syrup
- switch off the flame and add the boondhis and mix well
- keep it aside for 10 minutes
- If the boondhis are big in size, crush them using a blender (4 pulses will do)
- Add musk melon seeds
- take the adequate amount in your hand and shape the ladoos into small lemon sized balls
- garnish with pistachios on top
- refrigerate and serve