Bundi Laddu- very special sweet for all occasions in India

Dedicating this post to my lovely brother, sorry ra eesari neku rakhi kattadaniki nenu lenu. But I'll send it for sure. love you. 
Today I'm posting this recipe for the occasion of Rakhi, the festival of brother and sister in India. This is "Raksha Bandan" means " Raksha= Protection, Bandan= Bond". The festival is marked by the tying of a rakhi, or holy thread, by the sister on the wrist of her brother. The brother in return offers a gift to his sister and vows to look after her as she presents sweets to her brother. This year 2011, Rakhi is on August 13th. I'm posting this for those lovely sisters who can prepare this sweet early for their naughty brother's like mine.

Bundi laddu is my brother's favorite sweet. He gulp's the entire laddu at once into his mouth. When he was kid, my mother used to hide the laddu box from him. But he is very intelligent, he used to find it out and finish the entire box in no time. And now my hubby is big fan of this laddu's. I made them perfectly but missing my bro. The laddu's came really good.
                                            

Coming to recipe,

Ingredients: (Makes 12 small laddus)

Besan/ senaga pindi- 2 cups(1 cup=160ml )

Oil for deep fry

Golden resins/kismiss-hand full

Cashewnuts-hand full

Ghee(clarified butter)-2tbsp

Lemon juice-1/2tbsp

For sugar syrup:

Sugar-2cups

Water-11/2 Cup

Cardamom pods crushed-2

Others

Laddle- special laddle is required for this as shown in fig.

Directions:
For sugar syrup:
Boil 2cups of sugar and 11/2 cup of water in a vessel until you attain half thread consistency. Half thread consistency means when you take a drop of sugar syrup in your pinch and try to separate your fingers, a small thread forms and breaks as you extend more this is half thread consistency. When the consistency is reached turn-off the stove and add few lemon drops and cardamom powder and mix well.

For making Bundi:
Mix 2 cups of basin with water (app~2cups). The consistency of batter should be like a butter milk. Now heat enough oil for deep fry in a pan. Now Take laddle and pour 1 big spoon full of batter on to laddle by holding it on the top of oil, now the batter falls like small droplets from the holes in the laddle. Fry this droplets, till they turn golden brown. Add them to the sugar syrup. Continue this process till the batter is finished.
For making Laddu:
Heat 2tbsp of ghee in a pan and fry kismiss/rasins and cashewnuts to golden brown and add it along with ghee to the bundi mixture. Mix well and keep it aside till it attains room temperature. Now take hand full of this mixture in your plams and make them into round balls. It is your wish to make the size you wish. In between clen your hands with water/ wet your hands with water, them the laddus will come out with fine finishing. Dry them under fan for few  hours and store them in a box, you can refrigerate them for long life.
Note: Do not make it too cool, because the sugar gets crystallzed when it cools.

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