Mithai Achu or Boondi Chikki

• In a bowl, add Besan and rice flour and make a smooth paste by adding some water, make sure there are no lumps
• Heat oil in a wok
• Take a Boondi making equipment or skimmer and add the batter in it and place it over the wok for the Boondi batter to fall into the pan in the form of small droplets
• Stir the Boondi’s until golden brown under medium flame and once fried, drain the excess oil and spread the Boondi onto a large plate
• Add cardamom powder and mix well
• Now, for a cup of gram flour use about 2 cups of Jaggery – work with this ratio
• Heat oil in a pan
• In a glass of wateradd 2 cups of Jaggery, mix thoroughly and heat the mixture until Jaggery dissolves completely
• Now strain the Jaggery mixture and re-heat until it thickens
• Take a cup of water and drop the Jaggery syrup into it and watch out if your syrup turns into a soft ball, because then your syrup is ready
• It’s now time to add the Jaggery syrup into the Boondi mixture and mix well
• Immediately press the Boondi mixture evenly with a glass
• Cut the mixture in squares while it’s still warm and serve!

You can store these delicious squares of Mithai Achu or Boondi Chikki in an air-tight container for up to 15 days.