Instructions

1. Sieve the besan without any lumps. Add the baking soda to it.
2. Mix the besan with water to make a batter of dosa or pancake batter consistency. Set aside.
3. Fry the cashew nuts and cloves in ghee and keep it aside.
4. For sugar syrup, take a heavy bottomed vessel, add water and sugar. Stir until one string consistency.
5. For making boondi, take another heavy bottomed vessel, add oil and heat it.
6. Pour a ladle of batter to the perforated ladle and let the boondis falls into the oil.
7. Cook until half fried, take it out from the oil with another ladle and transfer it to the sugar syrup. Repeat the process for the the remaining batter.
8. Keep wiping out the excess batter from the top and back of the ladle used for making boondi. This will help with the shape of boondi.
9. Add the fried cashew nuts, cloves and cardamom powder to the boondi- sugar mixture.
10. When it is lukewarm make small round shaped balls and store them in airtight container.