Ingredients

• 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.