Bundi in pastry cases

Name: Bundi in pastry cases
Cuisine: British
Ingredients: 1 cup Gram flour (besan); 1 pinch Baking soda; 1 pinch Orange colour; 1/2 cup Water; Oil to fry; Sugar syrup:-; 3/4 cup Sugar; 1/2 cup Water; Garnishing :-; Sliced pistachios; Trutti frutti; Raisin; Few strands of saffron; 1 teaspoon cardamom powder; All butter pastry cases. (I have used ready made ones)

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

Bundi in pastry cases

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

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Ingredients

1 cupGram flour (besan)
1 pinchBaking soda
1 pinchOrange colour
1/2 cupWater
Oil to fry
Sugar syrup:-
3/4 cupSugar
1/2 cupWater
Garnishing :-
Sliced pistachios
Trutti frutti
Raisin
Few strands of saffron
1 teaspooncardamom powder
All butter pastry cases. (I have used ready made ones)

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Steps

1

In a bowl sieve the gram flour and baking soda.
Add water and make batter. The batter consistency should be of a dropping consistency. Add in colour and mix well.
2

Heat oil on medium heat and drop a pea size batter if it rises immediately then the oil is ready to deep fry. Using a slotted ladle or a grater pour the batter over slotted ladle. Keep the ladle not too low nor high. The batter will form droplets in the oil. Fry them till little crispy. Drain and place them on a paper towel to absorb excess oil. Repeat the process with rest of the batter.
3

In a pan add 3/4 cup sugar and 1/2 cup water and bring it to boil until 1 thread consistency.
4

Add the fried bundis into the syrup and add the pistachios, trutti frutti, cardamom powder, raisins and saffron. Add 1 teaspoon of ghee and gently toss them and mix till boondis are well coated in sugar syrup.
5

Cover and let it absorb the bundi’s for about an hour or so before putting them in the pastry cases.
Fill the pastry cases and serve. These will keep for a week. Store in airtight container.

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Cooksnaps

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Rekha Bapodra @rekhascooking

on June 05, 2019 10:25

Wilby, England, United Kingdom

Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.