Boondi Ladoo

Ingredients

Cashews

1/4 cup, roughly chopped

Raisins

1/4 cup

Cardamom powder

1 teaspoon

Ghee

1 cup, for frying

Water

1/2 cup, for batter

Water

1/2 cup, for sugar syrup

Sugar

1 cup

Gram flour

2 cups

Instructions

1. In a large bowl, gradually add water to the gram flour, mixing continuously until a smooth batter is formed. Ensure the batter is lump-free for perfect Boondis.
2. Heat the ghee in a deep pan. Hold a perforated ladle over the hot ghee, pour some batter onto it, and gently tap. The batter will fall through the holes forming small, round droplets (boondis) in the ghee. Fry them until golden brown, then remove with a slotted spoon and drain on paper towels.
3. In a separate pan, combine the sugar and water. Bring to a boil and continue boiling until it reaches a one-string consistency. This is your sugar syrup. To test the consistency, carefully take a little syrup between your thumb and index finger and pull apart. A single thread should form without breaking.
4. Lower the heat and add the fried Boondis, cardamom powder, raisins, and cashews into the sugar syrup. Mix well to ensure all Boondis are coated with the syrup.
5. Allow the mixture to cool slightly until it's safe to handle. Then, while it's still warm, shape it into round ladoos. Remember to apply some ghee on your palms to prevent sticking.
6. Let the ladoos cool completely before serving. They can be stored in an airtight container for up to a week.