Boondi Laddu

Ingredients:

For boondi:
Gram flour/besan flour :1cup
Baking Powder :a pinch
Water :1/2 cup (adjusted as needed)

For sugar syrup:
Sugar :1 1/2 cup
Saffron powder :a pinch
Water :1cup

For Frying:
Cashewnuts :1tbsp (broken)
Green cardamom pods/ilaichi :4nos (crushed)
Ghee : 2tbsp
Oil to deep fry

Utensils:
Perforated Spoon, Skimmer, or Ladle:

Method of Preparation:

1.Heat 2tbsp ghee,when its hot, fry the raisins on medium heat until they puff up in and add cashew nuts and fry until golden brown, Keep it aside.
2.Crush the cardamoms pods and filter the powder.
3.Add sugar and pour water (just enough to cover the sugar) in a saucepan and boil until you get a one-string consistency.
4.Add saffron powder and the cardamom powder. Keep it warm just aside the wok in which boondis are going to be fried.
5.Mix the gram flour with water to make a smooth pancake-like batter or slightly thicker than dosa batter.(it should be neither too thick nor too watery)

6.Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 1/2 inches of oil. Tip: To test if the oil is the right temperature, drop a pinch of batter into the oil; if it rises immediately without changing color then the oil is ready to start frying the
7.Add the mixed batter through a boondi ladle by spreading the batter with a spoon or a spatula so that small drops of boondi falls in the ghee.When done, add remove the boondis with a slotted spatula and add in the warm sugar syrup. Continue for the rest of the batter.

8.Add the fried dry grapes and the cashew nuts to the above mixture and mix everything delicately.
9.If the boondis are still hot, let them sit only until they are warm enough to handle - don?t let them to cool off. If the boondis become cold you will not be able to form them into ladoos.
10.To make the ladoos, scoop up some of the boondi mixture into your palm with a spoon.
11. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball. As you are squeezing some of the syrup will come out. You can make the ladoo larger or smaller if you have a preference.
12.As the Ladoos cool to room temperature they will become firm but they should still be moist.
13.Sereve and enjoy!!!