Boondi Laddu


1 cup gram flour (besan)
1/2 cup + 1 tablespoon water adjusted as needed
1 1/2 cup sugar
1 cup water
1 tablespoon sliced almonds
6 green cardamom pods (ilaichi)
Oil to deep fry
Perforated Spoon, Skimmer, or Ladle:
The critical part of boondi making is to use the right kind of utensil for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls. To accomplish this you need to use a flat skimmer, strainer or perforated ladle that has several round holes on the surface, each about the size of a whole black peppercorn.

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