This is one sweet my hubby loves to have it any time, I avoid adding ghee as we don’t like the smell of it. Sound funny right but that’s how its me n my hubby don’t like it and avoid using it much possible in the dishes. However, believe me the smell of the edible camphor in the sugar syrup is a wonderful combination and it tastes great J
Bengal gram flour – 2 ¼ cups
Rice flour – 2 tbsp
Yellow food color – few drops or a pinch
Ghee - 1 ½ tbsp
For the sugar syrup
Sugar – 2 ¾ cups
Water – 2 cups
Cardamom powder - 1/4 tsp
Edible camphor- a generous pinch
Cashew broken pcs -25 grams *
Raisins -25 grams *
Cloves – 3-4*I personally I don’t like much of cashew and raisins, so I reduce more of this from the quantity said here
Sieve both bengal gram flour and rice flour separately and keep aside.
Fry cashew nuts, raisin and cloves in ghee separately and keep this also aside.
Make the Boondi and keep aside. Follow the procedure below.
Boil sugar syrup till you get a one string consistence, means when you pour a little sugar syrup in a plate with little water, it should not dissolve and that time switch off the flame.
Mix both bengal gram flour and rice flour, add cooking soda and a pinch of yellow color.
It should neither be too watery nor too thick.
After the boondi cools a little, add half of it to the sugar syrup.
Put the rest of the boondi in a blender and grind it a little. Take a small mixie jar and blend it little by little only for a few seconds not like paste.
Now add this also to the sugar syrup. Mix both well together and let this sit for 30 mins. Or until the boondi becomes soft in sugar syrup.
Add a tbsp of ghee and make balls out of it.