| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bawarch1 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Gram flour |
| 1/2 |
c |
Sugar |
| 1 |
c |
Water |
| 1/4 |
ts |
Cardamom powder |
| 6 |
|
Chopped almonds; (6 to 8) |
|
|
Ghee to deep fry |
|
|
Perforated flat spoon about 5" diameter |
INSTRUCTIONS
Boil the sugar and water together. Add a tablespoon of milk to bring
up the scum.
Remove scum and boil 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, hold perforated spoon a little above the hot ghee, pour
some batter on the spoon.
Tap very lightly at edge of spoon to allow small droplets to fall in
the 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 minutes 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 airtight container.
Note: 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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