InMyKitchen: Kesari Boondi ladoo

In Sanskrit the word is Deepawali one of the most important festival for Indian's. The festival of Light, Sweets, Get together, Rangoli's, Bursting Cracker's and many more....... For some, the day of Diwali itself is the first day of the new year. Diwali is of 4 days festival each of the four days is seprated by a different tradition's, but what remains true and constsnt is the celebration of life, its enjoyment and goodness. There are some specific sweet's and snacks which i have seen from my grany to my mom and from her to me.. so here is one most important sweet of Diwali and that is everyone's favourite Kesari Boondi Ladoo.

Ingredients :------------------------------------

4 cup :-------------- Besan flour (Gram)
6 cup :--------------- sugar.
2cup :------------------ water.
1 kg :----------------- Ghee / dalda.
5gm :---------------- saffron food colour.
10 gm :----------------- cardamom powder (freshly made)
1/2 cup :--------------- cashew crushed roughly.
1/2 cup :---------------- Sultana.
2 pinch :------------------ kesar (saffron)

Method :----------------------------------------

In a big bowl add besan flour (texture should be very soft), add water to make a smooth paste the consistency of the batter is important.
In kadai add ghee / dalda / oil and keep it in medium flame.
we will check if the consistency is right, by frying a few boondi's.
The boondis should have a round shape, if they become flat the batter is thin, and if they get tail ends the batter is thick.
Once you get the correct consistency, proceed with the next step of frying the boondis.
Mean while mix 2 cup water in 6 cup sugar in a heavy bottom pan, keep the sugar solution on low heat.
You can fry the boondis and prepare the sugar solution side by side, that's what i did.
Cook the sugar syrup till you get a one thread consistency, once you get it switch off the flame.
Keep the sugar solution aside add kesar, nuts, sultana's and cardamom powder.
The sugar solution should be hot when you add the boondis.
Take a dry perforated Jhara ( specially you get it for making boondi) and place it above the hot oil.
Don't keep too much on the height, as the batter droplets will not give you a round shape.
After each batch wipe the jhara with a clean piece of thin kitchen cotton towel from both the sides.
Remove it when they became slightly golden in colour, and place it in a paper.
As your done with all your boondis, pour them in hot sugar syrup.
Soak the boondi in syrup for 30mins (by stirring it in between).
Wet your hands with some water and take 2-3 tbsp mixture or accordingly.
With help of both hands press the mixture making round ladoo's.
And your mouth melting Boondi Ladoos are ready to eat.
Keep the ladoo's open in air for 5-6hrs till they dry up.
Store them in air tight container.