Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, bundi in pastry cases. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Bundi in pastry cases is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Bundi in pastry cases is something which I have loved my entire life. They’re fine and they look wonderful.
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To get started with this particular recipe, we have to first prepare a few ingredients. You can have bundi in pastry cases using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Bundi in pastry cases:
- Make ready 1 cup Gram flour (besan)
- Make ready 1 pinch Baking soda
- Take 1 pinch Orange colour
- Get 1/2 cup Water
- Prepare Oil to fry
- Prepare Sugar syrup:-
- Make ready 3/4 cup Sugar
- Make ready 1/2 cup Water
- Make ready Garnishing :-
- Prepare Sliced pistachios
- Take Trutti frutti
- Take Raisin
- Make ready Few strands of saffron
- Take 1 teaspoon cardamom powder
- Prepare All butter pastry cases. (I have used ready made ones)
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Instructions to make Bundi in pastry cases:
- In a bowl sieve the gram flour and baking soda. - Add water and make batter. The batter consistency should be of a dropping consistency. Add in colour and mix well.
- Heat oil on medium heat and drop a pea size batter if it rises immediately then the oil is ready to deep fry. Using a slotted ladle or a grater pour the batter over slotted ladle. Keep the ladle not too low nor high. The batter will form droplets in the oil. Fry them till little crispy. Drain and place them on a paper towel to absorb excess oil. Repeat the process with rest of the batter.
- In a pan add 3/4 cup sugar and 1/2 cup water and bring it to boil until 1 thread consistency.
- Add the fried bundis into the syrup and add the pistachios, trutti frutti, cardamom powder, raisins and saffron. Add 1 teaspoon of ghee and gently toss them and mix till boondis are well coated in sugar syrup.
- Cover and let it absorb the bundi’s for about an hour or so before putting them in the pastry cases. - Fill the pastry cases and serve. These will keep for a week. Store in airtight container.
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