Heat oil in a heavy-bottomed deep wide pan at medium flame

Take besan flour, rice flour, baking soda, and turmeric powder, sieve, and transfer over a mixing bowl

Add 3/4 cup water and whisk to form a smooth lump free batter

Drop little boondi in hot oil

Too hot oil - boondi turns dark (burn)

Not hot enough - sink to the bottom of the pan soon after dropping

Right Oil Temperature - boondi float

Take boondi ladle or any perforated ladle and add a ladle full of batter, tap the boondi ladle gently or lightly swirl the batter with a ladle

Tail attached boondhi - the batter is too thick, add little water, mix well and adjust

Too crisp boondi - the batter is watery (too thin) add extra besan and mix well

Round boondi - the batter is the correct consistency. Need not be perfectly round but firm sphere-like balls fried little soft on the inside - Right Boondi Shape & Texture

Always keep the boondi ladle or any perforated ladle a few inches away from the pan

Fry on medium flame. Boondi cooks fast (less than a minute). When Vigorous bubble subsides remove the boondi from the oil and keep them in an oil filter

Always fry boondi in batches and do not overcrowd.

Check oil temperature between batches and fry the entire batter, keep boondi in the oil filter for some time then transfer to a wide mixing bowl

Heat ghee on medium flame, when ghee turns hot add the broken cashews and fry

When it turns brown add raisins and saute till they both turn golden brown

Turn off the stove and keep aside

In a separate wide pan, add hot water and turn on the stove in medium flame

When water turns frothy boil add sugar, saffron, cardamom powder, and turmeric powder; mix well

Bring it to boil takes around 5 mins for vigorous boil

Sample a little of the sugar syrup in between your thumb and index finger and keeping stretching to check if it forms a thread-like string

Initially, you will get half-string consistency. Refer pic. Little sugar syrup in between your thumb and index finger and stretch- you will get a string but it will break immediately if you try to stretch further it will break. (this stage usually comes around 5-6 minutes). Refer video. If you are a beginner making laddu for the first time stop at this stage. laddu tastes resemble north Indian laddu

Little sugar syrup in between your thumb and index finger and stretch- you will get a string and if you try to stretch further it will turn into a thin string. This consistency also yields soft laddu but firm compared to half string consistency. Sweet stall style laddu

Little sugar syrup in between your thumb and index finger and stretch- you will get two strings. It happens in 2-3 mins after single string consistency. Keep monitoring. Double strong consistency yields firmer laddu with dry a feel but still packed with a soft feel on the inside

Once it reaches the desired stage, immediately switch off the flame and pour this sugar syrup over the boondis

Furthermore, add roasted cashews and raisins, mix well with a ladle

Finally, add edible camphor and mix well

Grease your hands with ghee and roll laddu

Double thread sugar syrup - Boondi soak soon in sugar syrup(in few minutes). crystalize at a faster pace so start shaping the laddu soon. Always shape laddus when it is warm enough to touch. Do not rest them too long as it will be hard to shape them and crystallize

Single thread sugar syrup - Boondi soak slowly in sugar syrup and crystalize at a slower pace. Mix well and let the boondhi absorbs the sugar syrup then roll and shape laddu. Laddu might look soft but it turns firms overtime

Half-string sugar syrup - Boondi soak very slow in sugar syrup and crystalize at a slower pace compared to single-thread consistency. Mix well and let the boondhi absorbs the sugar syrup then roll and shape laddu