Ingredients:
1 cup Besan
1 pinch Kesari
1 pinch Cardamom powder
1 tbsp Rice flour
1 pinch Baking Powder
1 tbsp Melon seeds
1 tbsp Broken Cashew nut
2 cups Oil Sugar
1 cup Water
Method:
- Mix the flour, rice flour, baking powder and colour.
- Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
- Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
- Mix in the kesari melon seed and cardamom powder and fried boondies. When the mixture is still warm make into balls. Bondi Ladoo are ready to be served
- If the mixture cools balls cannot be made as the sugar crystallizes.
- Then ready to eat.
Ingredients:
- Paneer made from 1 liter of milk
- 1 liter full cream/ whole milk
- 1/2 cup sugar
- 1 tablespoon cardamom powder
- 4 cups water
- 1 cup sugar
- 1/2 cup thinly sliced almonds
Method:
- Mix the water and 1 cup of sugar in a pan and boil till all the sugar is dissolved. Turn off the fire and keep syrup aside.
- Knead the Paneer in a platter till very smooth. Make into balls slightly smaller than the size of a walnut and flatten slightly in the center.
- When the Paneer balls are made, reheat the syrup to boiling, then simmer and gently drop in the Paneer balls. Cook for 10 minutes. Turn off fire.
- In another pan boil the 1 litre of full cream milk with the 1/2 cup of sugar, till reduced/thickened to 75 per cent of its original volume. Turn off the fire, add the cardamom powder and mix well.
- Add the syrup soaked Paneer balls (after draining) to the milk mixture and chill for a few hours.
- Then ready to serve cool.
