Bundi Na Ladwa(Crushed)
These ladoos are called boondi ladoos, since the batter is poured through a ladle or sieve with perforations while frying. These give rise to round shaped droplets, called as boondi
Ingredients
- 1 kilogram gram flour
- 3/4 kilogram sugar
- 2-3 cups water
- 2 grams saffron
- 3/4 kilogram (1&1/2 lb ghee + 2 cups oil) (For frying)
- 50 grams sultanas
- 150 grams slivered almonds and pistachios
- 50 grams coarsely ground almonds and pistachios for decorating
- 13 grams (1/2 oz) chirongee nuts (charoli)
- 1 teaspoon coarsely ground cardamom seeds
- 1 teaspoon ground cardamom
- 1/2 teaspoon nutmeg
- 1/4 teaspoon yellow colouring
Instructions
- In a bowl mix flour and ground cardamom
- In one glass of cold water mix yellow colouring and add to above and mix to make a thick batter
- Heat 3/4 cups of ghee (not very hot) and mix well into the batter; if too thick add water
- Heat oil in a deep saucepan; place a sieving spoon (jam) over it and take a ladleful of batter and pour onto the sieving spoon
- Quickly rub with the palm of your hand; this will give rise to tiny balls (bundi); remove sieving spoon when all the batter is in the frying pan
- Quick fry to get crispness ensuring the yellow colour is maintained
- Repeat until all the batter is fried
- Grind all the bundis; mix almonds, pistachios, chirongee nuts, coarsely ground cardamom seeds, nutmeg and 1/3 of saffron
- Put the remaining saffron and a pinch of the yellow colour into the syrup. Boil for about 20 minutes; see Monthaar Recipe for syrup test (section: Sweet Starters)
- Steep the bundi mixture into the hot syrup until all the syrup is absorbed
- Quick fry sultanas in the remaining ghee until they pop and pour this into the mixture; mix well
- Mould into balls (ladwas) to desired size
- Roll these balls in the coarsely ground almonds and pistachios for decoration