Sweet pearls

Name: Sweet pearls
Total time: 1800 s
Cuisine: Indian
Ingredients: 1 cup Besan; 1 tsp Desi ghee; 3/4 cup Water; pinch Baking soda; Pinch red food colour(optional); 1 cup sugar; 3/4 cup water; Pinch red colour; as required Kewra essence; as needed Cardamom powder; as per need Silver leaf n nuts for garnishing

Sangita Kalra @sanria_savoury

These are tiny shiny sweet pearls, generally used in the prasad as an offering to the Lord. During these hard times , we avoid bringing outside food, and try to make everything at home.One feels so satisfied that your family is having"safe food". Though I am not a professional in this but these sweet pearls almost came to perfection!!! #boxweek6 #stayhome #stay safe

Sangita Kalra @sanria_savoury

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Ingredients

30 mins

1 cupBesan
1 tspDesi ghee
3/4 cupWater
pinchBaking soda
Pinchred food colour(optional)
For Sugar syrup
1 cupsugar
3/4 cupwater
Pinchred colour
as requiredKewra essence
as neededCardamom powder
as per needSilver leaf n nuts for garnishing

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Steps

30 mins

1

Mix the sugar and water in a heavy bottom pan, boil till sticky. No need to cook for long. As you feel it has become sticky,switch off the gas. Add food colour, cardamom powder and kewra essence. Keep aside
2

Now take besan seive it, this makes it airy and light. Add in ghee to it,then add water gently such that no lumps are formed.The batter should neither be thick nor too watery. Add colour and pinch of soda Now keep it covered till the oil gets heated.
3

See that the oil is on medium flame.With the help of chalni or seive having round holes,pour the boondi mixture on top and do not move it.The small tiny pearl like boondis drop in the oil.Fry them till crisp, check the sound after taking them out.
4

For next batch,first wash or clean the chalni before pouring the batter. Repeat it every time. Now mix the boondi in the lukewarm sugar syrup. And keep it covered for 30 mins. After that, to remove the extra sweetness put the prepared boondi on the seive uncovered. Enjoy adding silver leaf and nuts.