Bundi ja Ladu

Ingredients

1. Bundi
2 1/2 lb chickpea (gram flour)
1 heaped tpsn coarsely ground cardamom
yellow colour (optional)
pinch safron soaked in a little water
2-3 cups water
oil for deep frying

2. Syrup
2 lb sugar
3 cups water
1 pinch saffron
yellow colour (optional)



3. Ladu
1/2 tspn nutmeg
8 oz slivered almonds
1 oz raisons
2 gram saffron

Method
Bundi
1. Mix the flour and cardamom in a large bowl, add water, saffron and colour if using to make a thick batter. Let it sit for 20 minutes, add more water if neccesary.
2. Heat the oil in a large wok or karai (we used our faithful wok bought from chinatown eons ago)
3. Place the bundi jaro (see pic 3rd in first set), over the hot oil and pour a ladleful of batter on the jaro, rub the batter on the jaro/sieve, so that fine bits of batter fall into the hot oil to make little balls (bundi). Remove from the oil into a large container.
4. Repeat this step until all the batter is used up


Syrup / Chasni
Place the sugar, saffron and water in a saucepan, bring to boil. When the syrup forms a thread beween two fingers, add it to the bundi.

Ladu
Mix the bundi with the almonds, nutmeg, raisons and saffron, add the syrup, mix well.
Form medium sized balls (slightly smaller than a tennis ball)
makes 45.