Baked Boondi With Rabdi

For the boondi:
1 teacup gram flour (besan)
3/4 teacup water
Ghee or butter for frying
For the rabdi:
1 litre milk
100 grams sugar
For the sugar syrup (for the boondi):
1 teacup sugar
3/4 teacup water
2 pinches saffron
2 cardamoms, powdered
A few blanched almonds, sliced

1. For the sugar syrup, mix the sugar, water and boil the mixture till it reaches 2 threads consistency. Cool slightly. Warm the saffron in a small vessel, add a little water and rub until the saffron dissolves. Add to the syrup.
2. For the boondi, prepare a smooth batter with the gram flour and water. Heat the ghee and pour the batter over a boondi jhara so that boondis drop into the hot ghee. Fry the boondis. Put the boondis in the hot sugar syrup and allow to soak the syrup for a few minutes.
3. For the rabdi, put the milk to boil with the sugar stirring continuously, until reduced to 2 cups. Allow to cool slightly.
4. Just 15 minutes before serving, spread the boondi evenly in a baking dish. Pour the rabdi mixture over it and sprinkle sliced almonds and cardamom powder on top.
5. Bake in a hot oven at 200 degree C (400 degree F) for 15 minutes. Serve cold or hot.
   Serves 4 to 6
   Preparation time: 1 hour