This is one of my most favourite sweets. The method is so simple as it goes by…..


  1. 500 g floor
  2. 1 litre water or milk
  3. 759 g ghee for frying
  4. 750 g sugar
  5. 31/2 cups water
  6. 10-12 cups orange colour (food grade)
  7. 50 g dry fruits – cashew, almonds (practically whatever you want)
  8. 10 g pacha karpooram for aroma
  9. 50 g saffron (do not worry if it is not available)
  10. 10 cardamom – peeled
  11. Boondi strainer or medium sized fryer with holes


Prepare a thin batter with gram flour and water or milk. Heat ghee in a pan. Fill the fryer or strainer with the batter up to the half. Position it over pan and drain boondis in hot ghee by hitting the strainer on side of the pan, lifting up then again hitting. This process should be finished very quickly. Fry them to golden colour, drain and remove. Use up all the batter. Prepare sugar syrup of one and a half thread consistency by boiling sugar and water. Add saffron water and color to the syrup. Mix the boondis, syrup, dry fruits and cardamom. After 10 minutes, sprinkle over a little hot water, cover and keep for 11/2 hour. Prepare round balls with moist hands.