Beasn/ Gram flour – 1 cup
Rice flour – 1 tsp
Salt – a generous pinch
Baking soda – a pinch
Water – 1/2 cup + 1/8 cup
Yellow food color – a pinch / use saffron instead
Oil / Dalda for deep frying
Cashews – 1 tbsp, chopped
Black raisins – 10 numbers
Ghee – 2 tbsp
For the syrup
Sugar – 11/2 cups
Water – 1/2 cup
Powdered cardamom – 1/2 tsp
Cloves – 2 numbers, crushed
A boondi plate / use a flat skimmer if you don’t have the boondi plate
Mix together the flours, baking soda , salt & food colour. Sift the mixture 2 times, this step is very important. Add water to the flour mixture to make a batter of bhaji batter consistency. It should be thin enough to pass through the skimmer in the form of small drops/ boondis.
Heat the oil/ dalda. When it becomes medium hot (to test if the oil is at the right temperature, drop a pinch of batter into the oil; if it rises immediately without changing color then the oil is ready to start frying the boondis), hold the skimmer 11/2 inches above the heated oil. Pour a big ladle of batter on the skimmer, hit the side of ur skimmer with a spoon, it should drip through the hole. Fry the boondis till they are cooked through & golden in color. The boondis should not be crisp. Take out the boondis from the oil using a slotted spoon & drain the boondis on to a paper towel. Wipe the skimmer clean with your kitchen towel & repeat to make boondis with the remaining batter. Keep the fried boondis aside. ( I didn’t have the traditional boondi plate & so I had to use a flat skimmer to make the boondis. Most of the boondis were alien shaped as a result.)
Heat the ghee; fry the raisins & cashews. Drain & reserve.
For the syrup combine the sugar, water & crushed cloves. Bring to a boil & let cook on medium heat for 2-3 minutes till the syrup attains half thread consistency. If you take little syrup between your thumb & forefinger & move the fingers apart the syrup should not form a thread but it should be sticky. Switch off heat & remove the cloves. Add the fried boondis, black raisins, cashews & powdered cardamom to the hot syrup & mix well.
Make ladoos after 10 minutes when you can handle the heat of the syrup. To make the ladoos, scoop up some of the boondi mixture into your palm with a spoon. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball. As you are squeezing some of the syrup will come out. Even if you have some alien shaped boondis don’t worry, you can shape the ladoos easily when the mixture is warm. Let the ladoos cool to room temperature.
As the mixture becomes cold you may find it difficult to shape the ladoos. In that case you have 2 options:- either reheat the mixture & make ladoos/ just have the boondis like that. These sweetened boondis really taste awesome & are called Meeta boondhis.
Note:- Some people add sugar candy/ kalkandum & edible camphor to the ladoos.