In a bowl, mix the gram flour and baking soda. Gradually add water to make a smooth, thick batter. The consistency should be similar to pancake batter, not too runny.
In a pan, add 150 ml of water and sugar. Heat on medium until the sugar dissolves completely.
Once it reaches a single-thread consistency (you can check by dipping your finger in the syrup and pulling it apart), add crushed cardamom and rose water. Remove from heat.
Heat ghee in a deep frying pan on medium-high. To test if the oil is ready, drop a small amount of batter into the ghee. If it rises immediately, the oil is at the right temperature.
Using a perforated spoon or a boondi maker, pour the batter into the hot ghee in small portions.
Fry the boondi until they turn light golden and crisp. Remove and drain excess ghee.
Immediately drop the fried boondi into the warm sugar syrup. Let it soak for 2-3 minutes.
Grease your palms with ghee and take small portions of the soaked boondi to form tight ladoos. Repeat for the remaining mixture.
Garnish the ladoos with chopped pistachios and almonds. Let them cool before serving.
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