SWEET BOONDI

Today I tried to make boondi laddu, but it became a big flop. Every thing went fine until my son started his mischief in the kitchen and the sugar syrup became hard and I ended up with sweet boondi. Finally for those who want to enjoy the boondi laddu but do not know the right consistency of the sugar syrup this is the easy and best way to enjoy the boondi laddu taste. No perfection or experience is needed. Check my procedure.

INGREDIENTS

Chick pea flour                   2 cups
Oil                                       to deep fry
Sugar                                  1 cup
Cardamom powder             1 tsp
Ghee                                   1 Tsp
Nuts                                    3 Tsp

PROCEDURE

Mix water in chick pea flour and make a thin batter like the dosa batter.
The batter should not be too thick or too thin. When you pour the batter in a perforated ladle it should fall into the oil on its own and if the batter is too thin it absorbs too much of oil.
Leave the batter aside and fry the nuts in ghee and set the aside.
Heat oil for deep frying.
By holding the perforated ladle just above the heated oil, pour some batter on it. If the batter falls into the oil it is well and good or else use a small spoon and tap the ladle so that the batter easily falls into the oil.
Now fry till the boondi is crisp and fully cooked from the inside.
Complete the whole boondi in the same procedure.
Now make a thick sugar syrup(vunda pakam) with one cup of sugar and 1/2 cup of water.
(When a little bit of syrup is poured in water it should form a ball.)
Now switch off the flame and add the boondi, cardamom powder, fried nuts in the syrup.
Mix well for 2-3 minutes.
The sugar coats on boondi and forms a white layer while you are mixing itself.
Serve the sweet boondi with any snack.