Ingredients

Besan - 2 cups Sugar - 2 1/2 cups Ghee/vanaspathi - for frying Cashews and raisins - few Cardamons - 6 Yellow food color - a pinch

Method

1. Prepare batter with besan and about 1 cup of water. This should be without any lumps. See for consistency of batter and add little more water if required. 2. Make 1 1/2 thread consistency syrup with sugar adding 2 cups of water. 3. Add powdered cardamons, food color and stir. 4. Heat ghee in a pan/khadai. To make boondi you need big flat laddle with medium sized holes (kind of strainer with round holes). 5. Take a spoonful of batter put it on the spoon with holes and start rubbing it with the other spoon into the hot ghee. These will fall like drops, fry them till brown and take them and put it in the prepared syrup. 6. Repeat the same process until you finish up all the batter, mixing well boondi's in the syrup once in a while. 7. Add cashews and raisins, mix well. 8. Take handful of mixture and form laddus when still warm, as laddu doesn't hold up well if the mixture cools down. 9. Store in a clean container.