Put sugar and water in a
vessel and boil. When sugar dissolves, add milk. Boil
for 5 minutes till scum forms on top. Strain and return to fire. Add
colour and boil till sticky but no thread has formed. Add
cardamom powder and mix. Keep aside.
For Boondi:
Mix flour and milk to a
smooth batter. Heat ghee in a heavy frying pan. Hold
strainer on top with one hand. With the other pour some batter all over the
holes. Tap gently till all batter has fallen into
hot ghee. Stir with another strainer and remove when
light golden. Keep aside. Repeat for remaining
batter. Immerse boondi in syrup. Drain any excess
syrup. Spread in a large plate. Sprinkle few tsp. hot water over it. Cover
and keep for 5 minutes. Shape in laddoos with moist palms. Cool
and keep open to dry, before storing in containers.
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