Making the Bundis Take rice flour, baking powder and besan in a bowl and whip them together with water to make the batter.
Keep in mind that it will be similar to the batter of a pakora.
Split the batter into two equal halves.
Add the red color to one half of the batter and the yellow color to the other half.
Take the oil in a pan and heat it.
To the heated oil, add the batter.
But make sure that you pour the batter through a perforated ladle.
As you deep fry, you will see the bundis getting formed.
But be careful not to over fry so that the bundis do not turn crispy.
Next, dip the bundis in the sugar syrup.
Simmer on medium flame for about 5 minutes and keep stirring frequently.
Turn off the flame and cover it with a lid.
Let it cool down.
But make sure that you mingle nutmeg powder, raisins, khoa, cashew nuts and the crushed cardamom seeds with the bundis when it is still a little warm.
Use your hand to make round shaped bundi laddus.
Go ahead and stuff yourself with a colorful Darbesh!