Bundi Ladoo

Ingredients:
2  cups Besan fine (chick pea flour)
¾  cup water
I Tea spoon Ghee
Oil for frying
2 cups Sugar
1 cup water
1 Tea spoon saffron
1 tea spoon Cardamom
1 table spoon almond slices
1 Table spoon Pistachio slices
 Method
For sugar syrup : Mix sugar with water and let it cook for about 10 mins. Use a candy thermometer if you have to measure the heat. When sugar syrup is done it should be 220 degrees hot. Or those who prefer the traditional way it should be ½ thread consistency. Once syrup is done add saffron to it for flavour.

Heat Oil.
For bundi – mix the besan (chick pea flour) with ghee and water(“pakora” consistency). Use a bundi making plate or spoon with holes and pour 1 table spoon batter from 1 and half inch height straight into the heated oil.
These Fried bundi goes straight into our sugar syrup that way it absorbs syrup better and Bundi is softer.
Once all Bundi fried and mixed in sugar syrup, add cardamom powder, almonds & pistachios.
Mix well and form laddoo’s.
Tip : For all your bundi’s to stick to gether better and for your ladoo’s to be nice and round wet your hands with water everytime you are making laddoos.
It takes around 30 – 40 mins to prepare and makes around
Bundi Ladoo

This recipe was shared by my friend Nandini Joshi