Cooking with B.J

Back to Pakistani Cookery



- 1 cup channa besan, sieved
- 1 tbsp. rice flour

- 1 pinch salt
- 10 Cashew nuts
, roughly chopped
- 10 blenched almonds, cut into slivers
- 10 to 12 Raisins
- orange color
- 4 tbsp. ghee.
- 8-10 elaichi (powdered)
- Oil for frying
For making sugar syrup:
- 1 3\4 cup sugar
- 3\4 cup water

1. Mix channa besan, rice flour, pinch of orange colour and salt with water. (the consistency should be like pan cake better so that it should be easy to make bhoondhi)
2. Heat oil in a frying pan. In the mean time put water in a pan, bring it to boil and add sugar and cook it over medium heat to make the sugar syrup. ( don't over cook the syrup. Using a spoon take few drops of sugar syrup, when you pour it from the spoon the last drop of the syrup should form a thin continuous line. If it doesn't keep it for boiling for another 2 minutes.)
3. When the oil is heated up, using a cup pour the mix little by little on a perforated spoon to make bhoondhi. Fry it for 3 minutes. Continue with the remaining mix.
4. Heat 1 table spoon of ghee in a pan and fry almonds and cashews. Keep it aside.
5. Place the bhoondhies in a deep dish and smash 1/4 of bhoondhi with the back of a spoon, add the sugar syrup, raisins, cashews, almonds, powdered elaichi and the remaining ghee. Make it into a ball (even when it is hot.)