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1 cup - besan (gram flour)
1 tbsp - refined oil or ghee
1 cup - sugar
few strands saffron
1/2 tsp - cardamom powder
slices of almond and pistachio
ghee for frying
How to Make Saffron Boondi
Add about 1.5 cup water of the flour. Prepare a semi thick batter. Ensure that no lumps are formed. Keep aside for about half an hour.
Add 1 tbsp of oil to the batter.
Add enough water to the sugar to prepare syrup of one thread consistency. Add saffron paste.
Heat the ghee in a deep kadhai for frying.
Pour a little batter on a perforated ladle specially made for bundi holding it on top of the heated ghee on a high flame. Round drops will start falling on the ghee which when fried turns into bundi.
Remove from the ghee when done. Immediately immerse into the syrup.
Repeat with the remaining batter.
Remove the bundi from the syrup after 5-10 minutes. Keep on a sieve or another perforated ladle to let the excess syrup drain out.
Mix cardamom powder and sprinkle slices of almond and pistachio on top.
To Make Saffron Paste:
Soak a few strands of saffron in a tbsp. of water or milk for about 5 minutes.
Grind with a metal or stone pestle. If milk is used for preparing the paste then it has to be used up and cannot be kept for later use.
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