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Wednesday, July 11, 2012



  • Gram flour (besan) - 1 cup 
  • Sugar - 1   cup 
  • Cardamom powder - pinch
  • Ghee - 1 Tbsp
  • Cashew and Raisins - 1 handful
  • Oil for frying

  • Heat Ghee in a pan ,fry cahewnut and raisin and keep it aside.
  • On medium heat, boil the sugar with 3/4 cup of water in a Pan .
  • Prepare the sugar syrup  till honey like consistency is reached. 
  • Add Cardamom powder to the syrup and mix well.
  • Add water to gramflour to make the batter smooth(slightly thicker than dosa batter).
  • For making Boondi we need a perforated spoon (laddle with small holes)
  • Heat oil in a pan . 
  • Hold the laddle above the hot oil(1 - 1½ inch above) and pour 2 -3 spoon batter to the ladddle and rub with another spoon.
  • Fry Boondi until light golden colour.
  • Then remove it from the oil and allow to drain the excess oil.
  • Put the boondies directly in the warm sugar syrup. 
  • Repeat the process with rest of the batter and keep putting the fried boondies in the sugar syrup.(Clean the laddle after each time, which will help to keep the boondi in round shape.)
  • Add fried cashewnut and raisins into the syrup and mix well.
  • Let the boondies soak in sugar syrup for few minutes.
  • When it is still warm, take a handful of mixture and gently squeeze between both palms to make into a ball shape.(it will be hard to make ladoo if the mixture is cold)
  • Do the same process for the remaining mixture.