Ingredients:

• Besan flour – 2 cups (heaped)
• Rice flour – two teaspoon
• Cooking soda – a pinch
• Oil for deep frying
• Sugar – 2 cups
• Water – 1 cup
• Few drops of kesar colour
• Cardamom Powder – 1 teaspoon

Method:

• Mix flour and baking soda with little water to a smooth batter (Like dosa batter).
• Heat oil in a heavy Kadai. Hold Boondi ladle with small round holes on top with one hand. With the other pour some batter all over the holes.
• Tap gently till all batter has fallen into hot oil. Stir with another laddle and remove when light golden. Keep aside.
• Repeat for remaining batter.
• For syrup:
• Put sugar and water in a vessel and boil. Add colour and boil till sticky (half string consistency) but no thread has formed. Add cardamom powder and mix.
• Now add the boondi into the syrup and mix well. Spread it on a broad plate.
• Sprinkle cardamom powder. When it is warm enough to touch, gently separate the Boondies by your fingers. Allow to cool. Store it in an air tight container.