1. Mix Gram flour and water to make the batter for the boondhi ladoos. 2. Make sure that the batter is neither too thick nor too thin. 3. Add salt, rice flour, soda and turmeric powder. 4. Mix well with fingers or use an electric beater and beat it well for 3-4 minutes. 5. Make sure that no lumps remain. 6. (I beat it with an electric beater, which is the same one which I use for beating the eggs when making cake). 7. Now heat oil on medium flame. 8. Once its hot, take a boondi ladle (flat round ladle with holes on top) and spread 2 layers of the batter on it. 9. Tap it gently with a spoon. 10. You will see small round boondis falling into the hot oil. 11. Keep stirring the boondis and remove from heat once half fried. 12. Likewise, do for all the batter. 13. Make sure that the boondi ladle is kept at a distance from the oil. 14. Now fry the raisins, cashews, cloves in the same oil. 15. Add these to the half fried boondis. 16. Add cardamom powder and saffron. 17. Mix well with fingers. 18. Pour a little of the warm sugar-water syrup into the boondi batter, just enough to knead. 19. Mix well with fingers. 20. Make lemon sized balls (boondi ladoos) and serve once slightly cooled or once cooled, store in an airtight container and serve when desired. 21. Preparation of sugar water syrup-------------.
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