Sweet Bhoondi


Preparation time:
45 minutes
Serves 6 to 8
 
Ingredients:
Besan flour – 1 cup
Oil/ghee – for frying
Saffron - few strands (optional)
yellow food color (optional)
 
For syrup:
Sugar –1 cup
Water – ¾ cup
Cooking camphor – 1 piece

For garnishing:
Cashews 10 pieces 
Raisins 15 nos.
 
Preparation:

In a heavy bottom vessel add the ingredients for making the syrup and allow it to boil in medium flame until you get one string consistency, then switch of the flame add saffron and keep it aside.

Fry the cashews and raisins in two spoons of ghee and keep it aside. 

In a mixing bowl add besan flour and mix it with some water into a smooth batter without any lumps in flowing consistency. 

Now heat the oil in a kadai and when its hot and ready (test it with a small pinch of batter it should raise immediately)reduce the heat to medium flame and start pouring the batter using a ladle over a perforated ladle/spoon keeping it little above the oil, occasionally tapping the perforated spoon so that more droplets of batter fall into the oil, moving it in circular direction.
Raise the temperature to high and deep fry the bhoondis in ghee till the are slightly crispy (do not fry till they are fully cooked)and remove them on a paper towel to remove excess oil.

Then add the bhoondis into the sugar syrup and remove them out after five minutes. 
Now add the seasonings and mix gently and your dessert is ready to be served.


Notes:
The batter should not be too thick not too watery so that you get even balls.

You can adjust the consistency but adding flour or water if you did any mistake while mixing the batter.

If the batter is watery the bhoondi will become elongated, if its too thick it won't pour out of the perforated ladle. This is just a tip to find if your batter is in right consistency.

In my first picture I didn't use any food colour which
I prepared years ago in US, but in the last picture which I prepared for the blog I added just one pinch of yellow food color into the batter - you can see the difference, but its totally optional. 

If you are preparing for a party, you can add different colors for small portion of the batter to give a visual treat and kids will love it when its colourful.

You can also add cardamom powder instead or along with cooking camphor for flavouring.

Be careful while pouring the batter, do not keep the perforated ladle too low near the oil-you might get burnt. keep it 4 to 5 inches above the oil surface

once you try it you will know better so friends do not hesitate to try it out and post your feedback or doubts in my comments section.

 

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