|Gram flour||2 Cup (32 tbs) (besan)|
|Sugar||3⁄4 Cup (12 tbs)|
|Edible saffron color||1⁄4 Teaspoon|
|Clarified butter||2 Cup (32 tbs) (desi ghee)|
|Almonds||2 Tablespoon, finely chopped|
|Pista||2 Tablespoon, finely chopped|
|Cardamom powder||1 Teaspoon|
Mix gram flour with just enough water to make a thick batter.(a little less thicker than dough & tighter than dosa batter) Add saffron color.
Heat clarified butter (ghee). Through a sieve, gently place batter drops into the hot ghee. Fry till pink and drain out.
Continue till all batter is used. Reserve the fried batter drops as boondi.
Heat sugar with 3/4 cup water and make a syrup of one- thread consistency.
Add fried boondis, almonds,pistas cardamom powder and mix well.
While still warm, shape the syrup-coated boondis into round ladoos, and leave till dry. It can just be eaten as sweet boondi or made into balls