Boondhi

BHOONDHI:

Make a batter like idli batter with 1 cup of gram flour and a pinch of salt.

In little ghee, fry 1tbsp broken cashew nuts to a light brown colour.

Then heat a kadai and pour enough ghee. The fire should be medium.

Hold a bhoondhi karandi above the oil and then pour 1 heaped spoon batter on the karandi.

The small pearl like balls will fall on the oil.

Fry them to a light crisp texture.

It should not be exactly crisp.

Take them out and place them on a big kitchen paper towel.

Finish all the batter like this.

In another kadai, pour ½ cup of water and add ½ cup sugar to this.

Make ‘kambi paagu’ and then add a little cardamom power and the cashew nuts. Reduce the fire and add all the bhoondhi and mix well until the water dries.

Put off the fire.