Boondi Laddu

• 2 12 cups gram flour (not superfine variety)
• 500 ml milk
• 12 teaspoon cardamom powder
• 3 cups ghee (for deep frying)
• 2 12 cups sugar
• 3 12 cups water
• 2 tablespoons milk
• 3 drops saffron, colour

1. for boondi:-.
2. Mix flour and milk to a smooth batter.
3. Heat ghee in a heavy frying pan.
4. Hold a fine holed shallow strainer spoon on top with one hand.
5. With the other pour some batter all over the holes.
6. Tap gently till all batter has fallen into hot ghee.
7. Stir with another strainer and remove when light golden.
8. Keep aside.
9. Repeat for remaining batter.
10. Immerse boondi in syrup.For syrup see note below.
11. Drain any excess syrup.
12. Spread in a large plate.
13. Sprinkle few teaspoons hot water over it.
14. Cover and keep for 5 minutes.
15. Shape in laddoos (like meat balls) with moist palms.
16. Cool and keep open to dry, before storing in containers.
17. for syrup :-.
18. Put sugar and water in a vessel and boil.
19. When sugar dissolves, add milk.
20. .
21. Boil for 5 minutes till dirt forms on top.
22. Strain and return to fire.
23. Add colour and boil till sticky but no thread has formed.
24. Add cardamom powder and mix.

gram flour, cardamom powder, ghee, sugar, water, milk, drops saffron

Taken from www.food.com/recipe/boondi-laddu-247040 (may not work)