Sweet Boondi

Ingredients:

Besan flour – 2 cups (heaped)

Rice flour – two teaspoon

Cooking soda – a pinch

Oil for deep frying

Sugar – 2 cups

Water – 1 cup

Few drops of kesar colour

Cardamom Powder - 1 teaspoon

Method:

Mix flour and baking soda with little water to a smooth batter (Like dosa batter).

Heat oil in a heavy Kadai. Hold Boondi ladle with small round holes on top with one hand. With the other pour some batter all over the holes.

Tap gently till all batter has fallen into hot oil. Stir with another laddle and remove when light golden. Keep aside.

Repeat for remaining batter.

For syrup:

Put sugar and water in a vessel and boil. Add colour and boil till sticky (half string consistency) but no thread has formed. Add cardamom powder and mix.

Now add the boondi into the syrup and mix well. Spread it on a broad plate.

Sprinkle cardamom powder. When it is warm enough to touch, gently separate the Boondies by your fingers. Allow to cool. Store it in an air tight container.