Boil the sugar and water together.
Add milk to bring up the scum.
Remove scum and boil the liquid, till the syrup is sticky between the fingers.
Keep aide, but keep warm for use.
Make batter with gram flour, which should not be too thin.
:- The batter should evenly coat the back of a spoon when dipped in it.
Heat ghee in a kadai.
Hold the perforated spoon a little above the hot ghee and pour some batter on the spoon.
Tap very lightly at edge of spoon to allow small droplets to fall into the hot ghee.
Pour back remaining batter and wipe spoon.
Stir the boondis in the ghee gently and fry till crisp but not brown.
Drain and put into the syrup.
Keep for 3 - 4 mins before draining from the syrup.
Spread on a wide plate.
Add cardamom powder, almonds and mix gently.
Cool completely and loosen the boondi with finger till each droplet separates.
:- Store in an airtight container.
:- Take great care while dropping the boondi in the hot ghee so as not to burn yourself. A little practice and it is very easy.
Making time: 30 minutes.
Makes: 3 cups approx.