Step-by-Step Guide to Make Gordon Ramsay Bubble gum flavour boondi ladoo pastry

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, bubble gum flavour boondi ladoo pastry. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Bubble gum flavour boondi ladoo pastry is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Bubble gum flavour boondi ladoo pastry is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can have bubble gum flavour boondi ladoo pastry using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Bubble gum flavour boondi ladoo pastry:

1. Take Sugar syrup Ingredients:-
2. Prepare 1/2 cup sugar
3. Get 1/2 cup water
4. Prepare Flavouring
5. Take Batter Ingredients:-
6. Take 1 cup gram flour
7. Get 3/4 cup water
8. Make ready 1 teaspoon oil
9. Get Oil for frying
10. Make ready 1 tablespoon ghee
11. Prepare Few strands of saffron
12. Make ready Slivered pistachios
13. Make ready Vol au vent cases

Steps to make Bubble gum flavour boondi ladoo pastry:

1. In a bowl sieve the gram flour and add oil and water and make a smooth batter. - Let it rest for an hour.
2. While its resting prepare sugar syrup 10 minutes before making bundi. - In a large pan add sugar and water and make sugar syrup. It should be of no strings at all. Add in flavour and colour to the syrup. I have used bubblegum flavour and used pink food colour. You can make green, orange, red etc
3. Add food colour and mix the batter well. - In a large frying pan add oil and heat on medium heat. Once the oil is hot, hold a grater or holed ladle over the oil (about 2”)and pour the batter gently using a ladle. The bundi will start dropping in the oil. Let the bundi fry for a minute or so. It should all float on top and remove using a ladle and remove any oil by shaking it and put in the syrup.
4. Stir the bundi and remove once all soaked in syrup. Transfer in a colander so any excess syrup is drained. Repeat for the rest of the batter and once the excess syrup is drained transfer in a dish and add ghee, saffron and nuts to it. You can also add raisins and trutti frutti. If not using flavour add cardamom powder. - I have given a twist to it. I blitz the boondi in a blender and made small ladoos and put it on top of vol au vent cases. Enjoy

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