Besan 2 cups
Sugar 2 – 3 cups
Green Cardamom 5 (optional)
Oil for deep frying
Method of preparation:
Bruise the cardamom (if using), remove black seeds inside and mash them into fine powder.
Knead besan into somewhat tight lump less mixture using enough water.
Stuff the mixture in a ziploc bag and tie it into a cone and cut a 3 mm hole at the tip of the cone.
Heat oil on medium heat, slowly squeeze the cone in circular motion into hot oil.
Deep fry the besan strings until they change color without turning brown.
Remove the fried strings onto absorbent paper and make sure they break when you snap them.
Repeat the same until all the besan mixture is finished.
Grind the cooled fried strings into fine powder using a spice blender.
Sieve the ground powder to make sure its extremely fine and once again grind the coarse powder if any left.
Heat 1 cup of water in a saucepan, add 2 cups of sugar and cardamom powder.
Stir and let the sugar syrup thicken a bit (1 string consistency) which takes about 5 – 10 minutes on medium flame.
Remove from heat, add ground fried besan powder and stir which looks like a bit of flowy consistency.
Using a pestle, mash the above mixture for few minutes until it dries out a bit.
Roll the mashed besan mixture into lemon sized balls and keep aside.
Store tight and serve.
Notes: Make sure not to over fry the besan strings.