Boondia

 
Fixings :

For Batter:

1 mug besan/ Benglam gram flour

3/fourth measure -1 mug water ( room temperature) + 1 or 2 tbl spoon more ( if necessary)

1/4 th teaspoon preparing pop

1/4 th tea spoon preparing powder

Little nourishment color

Minimal salt

For Sugar Syrup :

1 and half measure Sugar

1 and 1/4 th container of water

2 green cardamom and a little stay of cinnamon

Technique:

1. High temperature oil in a karahi on medium fire . Boondis need to be broiled . Meanwhile , begin making the sugar syrup with the fixings specified . The sugar syrup must me medium thick . It should not be thin . It must be similar to that , when you touch the syrup with finger , your finger stays. Anyway don't make it excessively thick that it solidifies . The syrup is paramount for the boondia . In the event that its thin , your boondis will be soaked and if your syrup is excessively thick the boondies won't retain the syrup .

2. Make player with the add-ins specified for hitter . Don't include additional 1 or 2 tbl spoon of water unless required . The hitter ought to be medium thick . It should not be thin or else you won't have the ideal shape . Also on the off chance that you make it excessively thick , it won't put into the oil through the strainer or spoon . It ought to be much the same as the cake hitter . Separate the player into three bowls . I kept the player in one bowl more than the other two . Put yellow shade in the vessel which has more hitter . Put orange and green in an alternate two .

3. At the point when the oil is prepared to sear , hold the strainer only 2 inches over the hot oil . On the off chance that you hold it over this tallness you won't get the ideal round boondis . Hold it as close as could be expected under the circumstances to the oil . Presently spill a little measure of hitter onto the strainer with a spoon and from the once again of the spoon press a little . You will see little balls r dropping into the oil . It ought to fall with interims , then the ideal round shape will come . Anyhow on the off chance that it falls like a line , you won't have the shape . So little measure of hitter each one in turn . Should not be thin and press the player with spoon once at once tenderly . Don't press it excessively hard , then an excess of will be spilled in the oil destroying the shape . continuously put little hitter on the spoon or strainer else you won't get the shape . After the first delicate press with the spoon , don't press any more , rather give little strokes with the spoon on the strainer without touching the hitter over it . :)

4. Sear the boondis until minimal fresh . Not indeed , yet firm . expel them from the oil with an alternate spoon .Put the boondis in the hot sugar syrup until they get delicate . Keep in mind the syrup ought to be bubbling hot . Presently take them out from the syrup and spread them on a serving dish .

Appreciate . On the off chance that you wish you can make laddus with the boondis and as opposed to absorbing them sugar syrup , you can simply make appetizing dahi boondi or boondi chaat . I will post these appetizing boondi formulas soon , in sha Allah .. :)

Notes :

1. While utilizing three separate shades of player , broil each one color independently .overall the shade will blend making it look a wreck .

2. Attempt to wash the spoon after second or third time you put the hitter over it . Generally the gaps will get impeded and round openings won't show up.

3. Use distinctive spoons to spill over the player and to gather the boondis .