| • | To make sugar syrup, 1st boil the sugar and water together in a vessel. Once sugar is melted completely and the syrup turns a little sticky, put off the burn and keep aside.
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| • | Take gram flour in a vessel and on occasion add water to it. Make certainly that the batter doesn't get also thin.
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| • | Now heat up butter in a pan, hold up a perforated tablespoon a little above the red-hot butter and pour few batter on the spoon.
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| • | Tap very lightly at border of tablespoon to allow little droplets to fall in the ghee. Pour back left over batter and wipe spoon.
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| • | Stir the boondis in the butter gently and fry until crispy but not brown.
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| • | Now take aside the boondi and drain off the additional oil.
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| • | Now put the boondi in the sugar syrup. Keep it for 3-4 minutes before taking aside from the syrup.
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| • | Now spread aside the boondis on a big plate; add cardamom powder, almonds and mix gently.
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| • | Allow to cool completely and loosen the boondi with finger until each droplet separates.
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| • | Boondi can be eaten fresh, or can be stored in an airtight container.
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