Recipe of Homemade Bundi in pastry cases

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, bundi in pastry cases. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Bundi in pastry cases is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Bundi in pastry cases is something that I have loved my whole life.

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To get started with this recipe, we have to prepare a few components. You can have bundi in pastry cases using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Bundi in pastry cases:

1. Make ready 1 cup Gram flour (besan)
2. Get 1 pinch Baking soda
3. Get 1 pinch Orange colour
4. Get 1/2 cup Water
5. Take Oil to fry
6. Make ready Sugar syrup:-
7. Make ready 3/4 cup Sugar
8. Take 1/2 cup Water
9. Make ready Garnishing :-
10. Make ready Sliced pistachios
11. Make ready Trutti frutti
12. Make ready Raisin
13. Prepare Few strands of saffron
14. Take 1 teaspoon cardamom powder
15. Make ready All butter pastry cases. (I have used ready made ones)

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Steps to make Bundi in pastry cases:

1. 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.
2. 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.
3. In a pan add 3/4 cup sugar and 1/2 cup water and bring it to boil until 1 thread consistency.
4. 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.
5. 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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