Instructions
- First, prepare the Boondi Batter: In a bowl, whisk together besan, water, turmeric powder, and baking soda until you have a smooth batter. The batter should be of pouring consistency.
- Heat vegetable oil in a deep frying pan or kadhai over medium heat. Test the oil by dropping a small amount of batter into the oil; it should rise to the top immediately.
- Hold a perforated spoon (jhara) or boondi ladle about 2-3 inches above the hot oil. Pour a spoonful of batter onto the spoon and gently press it with another spoon to allow small droplets (boondi) to fall into the oil.
- Fry the boondi for 1-2 minutes, until lightly golden. Do not overcook. Remove the boondi with a slotted spoon and drain on paper towels.
- Next, prepare the Sugar Syrup: In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves.
- Continue to simmer until the syrup reaches a one-string consistency (when a drop of syrup between your thumb and forefinger forms a single string). Add lemon juice.
- Add the fried boondi, chopped cashews, and cardamom powder to the sugar syrup. Mix well to ensure the boondi is evenly coated.
- Let the mixture sit for about 10-15 minutes to allow the boondi to absorb the syrup.
- While the mixture is still warm, take a small portion and shape it into a round ladoo. Repeat with the remaining mixture.
- Allow the ladoos to cool completely before serving.
