Bundi

Name: Bundi
Cuisine: India
Ingredients: 1 lb (455 g) ghee; 4 silver leaves; ½ pt (240 mils) water; 1 teaspoonful melted ghee; 1 oz (30 g) almonds; ½ oz (15 g) kernels of sweet melon (giri kharbuza); ½ oz (15 g) kernels of sweet melon (giri kharbuza); ½ oz (15 g) kernels of sweet melon (giri kharbuza); ½ oz (15 g) pistachio nuts; Seeds of 8 green cardamoms; 6 ozs (170 g) sugar; 4 ozs (115 g) gram flour (besan) or split-pea flour; ¼ pt (120 mils) water; 4 ozs (115 g) gram flour (besan) or split-pea flour; 4 ozs (115 g) gram flour (besan) or split-pea flour

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

Ingredients for the syrup

6 ozs (170 g) sugar
A few drops of yellow colouring

Asia
India
Dessert
Vegetarian

Method

Mix sugar and water and simmer till dissolved. Cook to one-thread consistency. Remove from the fire, add colouring and flavouring. Sieve the gram flour (besan), add water and beat till it becomes light and smooth. Mix in the melted ghee.

Heat the ghee. Stir the besan batter, pour 2 tablespoo