Ingredients : 1 cup besan (gram flour, also known as chickpea flour) ,1 ½ teaspoon of semolina(sooji),1 teaspoon of ghee (melted),a
pinch of yellow food colour (or a pinch
of turmeric powder), a pinch of baking powder, ¾ cup
of water.
Ingredients for syrup : 1 ½ cup sugar, 1 cup water, 1/4 teaspoon cardamom powder,¼ teaspoon of Rose water.
Ingredients for syrup : 1 ½ cup sugar, 1 cup water, 1/4 teaspoon cardamom powder,¼ teaspoon of Rose water.
Method
: Boil
the water and sugar in a pan on medium heat, stir well to dissolve
the sugar, lower the heat, add the rose water, the cardamom powder, and stir
again, let it simmer for 3 minutes ( but
keep stirring). Turn the heat off.
Aside,in a large mixing bowl, mix together the besan, the pinch of turmeric powder, a pinch of baking powder, and the semolina. Add water slowly and make a smooth batter.It should have no lumps. Then add the ghee and mix it well.
Now, heat the oil in a frying pan over medium high heat. After few minutes, check the oil before frying by dropping a pea size of the besan batter into the hot oil (be careful to avoid getting burned). Hold the ladle strainer with holes about 2 inches (neither too low,nor too high) above the oil over the center of the frying pan and pour some of the batter onto the ladle. The batter will start dropping through the holes into the oil. (Remember your batter should be smooth enough, to be able to drop through the ladle strainer holes). Fry the boondies till you get a light golden colour. When done, place them on a napkin to absorb excess oil. Then place them into the syrup for 2 mins, then remove them and place the boondies in a bowl. Moreover, before making the next batch of boondies, wipe your ladle so that you pour your batter, it can go through into the pan. Repeat the process of making the boondis/ boundias and when done add the boundias to the syrup. Let them soak in for few minutes again, repeat the process until you are done with the batter.
Aside,in a large mixing bowl, mix together the besan, the pinch of turmeric powder, a pinch of baking powder, and the semolina. Add water slowly and make a smooth batter.It should have no lumps. Then add the ghee and mix it well.
Now, heat the oil in a frying pan over medium high heat. After few minutes, check the oil before frying by dropping a pea size of the besan batter into the hot oil (be careful to avoid getting burned). Hold the ladle strainer with holes about 2 inches (neither too low,nor too high) above the oil over the center of the frying pan and pour some of the batter onto the ladle. The batter will start dropping through the holes into the oil. (Remember your batter should be smooth enough, to be able to drop through the ladle strainer holes). Fry the boondies till you get a light golden colour. When done, place them on a napkin to absorb excess oil. Then place them into the syrup for 2 mins, then remove them and place the boondies in a bowl. Moreover, before making the next batch of boondies, wipe your ladle so that you pour your batter, it can go through into the pan. Repeat the process of making the boondis/ boundias and when done add the boundias to the syrup. Let them soak in for few minutes again, repeat the process until you are done with the batter.
Voilà , you are done! You can add grated coconut on top, they taste great. (You can even make Laddoos with these Boondis).
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