In this section, we will send Newsletter to all our priveleged customers and subscribers every month, which include topics like recipes, Tips, Health measures, etc.
| 1) | Gram Flour (Besan) | : | 2 ½ Cups |
| 2) | Sugar | : | 1 ¾ Cups |
| 3) | Milk | : | ¼ Cup |
| 4) | Almonds | : | 10 Nos |
| 5) | Pista Cutting | : | For Garnishing |
| 6) | Lemon Yellow | : | as required |
| 7) | Orange Colour | : | as required |
| 8) | Ghee | : | as required (for fry) |
| 9) | Green Cardamom | : | 1 tbsp |
Cook sugar with three cups of water to make syrup of one thread consistency. Add milk and when the scum rises to the top, remove it. Add colour as desired and keep the syrup aside. Blanch almonds and Pista in one cup of hot water for five minutes. Drain, peel and cut in to small pieces. Make a thin batter of gram flour with three cups of water. Add colour as desired.
Heat sufficient ghee in a kadai. Hold a perforated spoon over the hot ghee, pour a little batter over it and pass the batter through it fast into the kadai to make boondhis. Fry for about two to three minutes. Remove the boondhis using slotted spoon, drain thoroughly and put into the syrup.
When boondhis have absorbed all the syrup add cardamom seeds and mix gently. Divide in to twenty five portions and shape each into a laddoo. Garnish with Pieces of pista and almonds. Please keep it in a cold storage. These laddoos do not stay long and therefore should be consumed fast.
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