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I can't think of one special occasion in India at which this laddoo is not on the menu! It gets its very

cute name from the Hindi word for drops or droplets - Boond. Another name for it is Motichoor

addoo Moti means "ead or pearl in Hindi#. $ead the recipe and you'll see why! %nce you're through

reading& make some Boondi e addoo& you (I )%* regret it!Ingredients+

, kg "engal gram flour /nough milk to make a thick "atter use full cream milk#

,0 tsp "aking powder

0 cups water , kg sugar

, , tsps cardamom powder made from green cardamoms#

,1 strands saffron optional "ut highly recommended#

20 cup finely chopped dried fruits - cashews& almonds& pistachios 3 t"sps milk

4hee recipe "elow# for deep frying you could use vegeta"le canola sunflower oil "ut ghee gives

tastier results# 5pecial e6uipment+ A very fine metal sieve

7reparation+

Heat your oven for ,1 minutes at ,81 9 211 : 4as Mark and then turn off. eep the oven shut to

contain heat. (hile the oven is heating& put the 0 cups of water and the sugar in a deep pan and "oil. As it "oils

scum will rise to the top. 5kim this off with a metal sieve. *he sugar syrup must "e "oiled till it reaches

a one-thread consistency. *o see how this is done& take a look at Making 5ugar 5yrup :or Indian

;esserts. %nce the syrup has reached the one-thread consistency& remove from the fire immediately& add the

cardamom powder& stir and place the pan in the previously heated oven to keep the syrup warm.

)ow put the "engal gram flour and "aking powder in a large "owl and mi< well. Add a little milk at a time till you get a thick "atter. (hisk to ensure all lumps are removed and the

"atter is very smooth.

)ow heat the ghee on a medium flame till hot. $educe flame a little. Hold the sieve a"out 0 inches a"ove the hot ghee and fill a ladle with the "atter. 7our the "atter into

the sieve. )ow use another spoon to gently press the "atter through the sieve and into the ghee. It will

fall like tiny drops "eads - Boondi - into the oil! *his is what gives the addoos their name! 7ress

through all the "atter you had put into the sieve like this. )ow fry the Boondi till they are a very pale golden colour. (hen done& drain& remove and put into a

separate "owl. *he fried Boondi should "e cooked "ut not crispy.

$epeat till all the "atter is used up. %nce all your Boondi is ready& coarsely crush a"out ,0 of it with a fork. Add the finely chopped

dried fruits& pour the warm syrup over all the Boondi and keep aside for ,1 minutes. *he Boondi will

soak up the sugar syrup and soften. (hile this is happening warm the 3 t"sps of milk very slightly and then soak the saffron strands in it.

After the Boondi has sat in the syrup for ,1 minutes& pour this saffron milk remove strands "efore

pouring# over it. Mi< well. )ow grease your hands lightly with some ghee and start forming the syrup-soaked Boondi into

walnut-si=ed or slightly larger# "alls addoo in Hindi#. 7ress gently "ut firmly to "ind the addoos

together. Arrange as you go& on a lightly greased platter .

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