. Add two tsp of ghee, fried cashews and raisins to the boondi-syrup and mix carefully with a wooden spoon.
. Now take a handful of the boondi in one palm, using the pressure from two fingers on your other hand, press firmly applying even pressure to make a ball. It is important to not apply too much pressure (hence use only two fingers), which could lead to hard ladoos.
. Repeat till all the boondis are pressed into laadoos, and set them on a plate to slightly dry out. This is to ensure that the sugar syrup binds well and the laadoo doesn't crumble.
. Store in a dry, air-tight container for about a week - 10 days.
Last Bite: The beauty of this recipe, is that it is not a race between time and creating the laadoo...in other recipes, I've seen the mention that laadoos have to be created before syrup cools. However, MIL claims that some have let the boondi soak in the syrup for hours and sat down for laadoo 'building' and were still successful. The secret is in the consistency of the syrup and also, perhaps the ghee that is added just before making them into balls. The tiny laadoo in the center of the plate, was created exclusively for my son :) He loved it!
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