1 c. gram flour 15 cardamom 2 tsp. rice flour 1/8 tsp. saffron 1/8 tsp. baking soda 1 c. vegetable oil 3/4 c. water (for dough) 12 cashew nuts 1 1/2 c. sugar 5 almonds 1/2 c. water (for syrup) 1 tsp. butter 2 drops yellow food coloring
Mix gram flour, rice flour, baking soda with water and make the batter. Make a syrup by mixing 1 1/2 cups of sugar with 1/2 cup water over medium heat and when syrup becomes a stringy consistency, reduce heat and add coloring, powdered cardamom and saffron. In a fry pan, heat the oil. Holding a big slotted spoon over the oil, pour the batter through. In the place of a spoon you can also use the bottom part of Murukku shooter with the plates which have medium size round holes in it. As soon as the batter hits the oil it will look like small round pebbles. It will become golden brown in 1 minute. Toke them, drain oil and dip them in sugar syrup. Continue the process of pouring the batter through the holes in the spoon, deep frying and dipping in the syrup until all the batter is used. Keep taking boonthi out of syrup before you add new ones into it. Saute cashews and almonds in butter until golden brown and mix with boonthi.