2tablespoonPistachios sliced + little more for garnishing
Sift the besan in a bowl. Add little water at a time and make a smooth, lump-free batter. The batter should be runny consistency.
Special utensils required is Boondi jhara (skimmer works fine). To get the perfect boondi use the right type of spoon. See the pics shared above.
Heat the oil/ghee in a pan for deep frying on medium heat. Hold the boondi making skimmer on the pan with your left hand and take some batter in the ladle, pour on the skimmer.
And spread in using the ladle in a circular motion and droplets will drip down in the oil.
Fry till they are just cooked (not crispy or brown). Drain the excess oil/ghee using another skimmer and remove it to a paper towel lined plate.
Before making the second batch of boondi, clean the bottom of the spoon with a kitchen towel or paper napkin to get the well-shaped boondi. I am saying again, do not forget to clean the bottom part at every batch.
Fry rest till you are done with the batter.
Making Sugar Syrup:
Take sugar, water and saffron in a saucepan on medium heat. Let it come to a boil.
And cook till you get one string consistency (ek taar chasni).How to check for one thread:1) Take a small drop of syrup in a plate, cool a bit, rub between your thumb and first finger and you will see the single string forming.2) Check by candy thermometer, it should be 220ºF – 222ºF/104º-105ºC. Once reach the single thread consistency, turn off the stove.
It took me 4-5 minutes to get the right stage. At the right stage, sugar syrup will be thick enough that it coats the spoon.
Making Boondi Ladoo:
Add fried boondi, cardamom powder, chopped nuts and raisins to the sugar syrup.
Mix and let it rest covered for 30 minutes. By this resting time, all the syrups get absorbed.
Start shaping the ladoo. No need to grease the hands, squeeze a little tight while forming the shape, the absorbed syrup will help to bind together.
Garnish with more nuts and let them set for 3-4 hours and they’ll firm up, now laddu are ready to serve.
Batter consistency: Always make the runny and lump-free batter. Do not make batter thick or too thin.
If the batter is too thick then you will get tailed bundi, thin it out by adding little water.
If the batter is too thin then you will get flat bundi, add little besan to get the right consistency.
Cleaning the back of skimmer: To avoid the tailed boondi, I highly recommend cleaning or wiping the bottom (not the top) of the spoon.