(adjust according to the quality of besan and sugar you use)
Perforate ladles - 2
5. Simultaneously ready the sugar syrup. Keep stirring till the sugar dissolves and once done boil to one string consistency. Most of them recommend to switch off flame once the sugar syrup has reached one string stage but I would prefer to keep it on lower most flame to avoid crystallizing.
6. Heat oil and check if its ready. Oil is hot when you drop a little batter and it bubbles up immediately. If the oil is not hot enough the batter would stick together.
7. To make boondis pour the batter through one perforated ladle and fry them for few seconds. To check the right stage, press the boondis between your fingers, if they break they are over fried for making ladoos. They should only soften when pressed. I would highly recommend you to clean the ladle after every step so as to allow free flow of batter through.
8. Once you are done with the boondis switch of the flame of the sugar syrup and wait for few minutes for the sugar syrup to cool. Please check not to let it crystallize. Transfer the boondis and to this add the cardamom powder and fried cashew nuts, cloves and raisins.Mash down the mix with the help of the ladle.
9. When the sugar syrup has been totally absorbed by the boondis and the mix is lukewarm start rolling them into ladoos. Please do not burn your fingers in the process.
3. One string consistency could be checked in many ways, easy way to check this is to take some syrup between your thumb and index finger and it should give you a string. But be careful not to burn your fingers!! Other way to check this when you lift the ladle from the syrup it should give you a string like consistency and yet another way is when you pour little sugar syrup in a plate with little water, it should not dissolve.
4. Wipe dry your hands before rolling ladoos to help stay longer.
5. Edible camphor can be used as well. I just preferred not to use them.