Instructions
- Add milk to bring up the scum.
- Remove scum and boil the liquid, till the syrup is sticky between the fingers.
- Keep aide, but keep warm for use.
- Make batter with gram flour, which should not be too thin.
- :- The batter should evenly coat the back of a spoon when dipped in it.
- Heat ghee in a kadai.
- Hold the perforated spoon a little above the hot ghee and pour some batter on the spoon.
- Tap very lightly at edge of spoon to allow small droplets to fall into the hot ghee.
- Pour back remaining batter and wipe spoon.
- Stir the boondis in the ghee gently and fry till crisp but not brown.
- Drain and put into the syrup.
- Keep for 3 - 4 mins before draining from the syrup.
- Spread on a wide plate.
- Add cardamom powder, almonds and mix gently.
- Cool completely and loosen the boondi with finger till each droplet separates.
- :- Store in an airtight container.
- :- Take great care while dropping the boondi in the hot ghee so as not to burn yourself. A little practice and it is very easy. Making time: 30 minutes. Makes: 3 cups approx.
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