Sweet Boondi is an Indian festival sweet made of besan flour and Sugar. They are deep fried and coated with sugar syrup.
Diwali season has started. This is the perfect season of the year to prepare all the favorite sweets and snacks. And without fail, I am going to share the Diwali Recipes from today.
Thanks to the work from home days. I was able to plan and recreate and post some long-pending favorite recipes from my side.
Every year during Diwali I wanted to post a few recipes but somehow or the other I get busy and miss posting.
This year I made sure I don’t miss the seasonal fun, I planned everything and executed a bit. So yes await the festival recipes starting today. I am super excited.
Jump to:
What is Boondi
Boondi is an Indian Sweet Made of Gram Flour or Chickpea Flour. It is prepared by Frying the prepared besan flour batter with a special ladle.
Boondi Ladles are easily available in the stores. Yet, I used the normal ladles in the home with medium-sized holes.
Again the size of the boondi depends on the holes in the ladles.
The deep-fried boondis are soaked in Sugar syrup flavored with cardamom and cashew nuts.
There is also a savory version of this boondi referred to as Khara Boondi, Will post the recipe after this.
How to Prepare Sweet Boondi:
To prepare sweet boondi the first step is to make a batter with besan flour cooking soda.
In shopes, the boondi comes in different colors like orange, green, yellow. Today I just used the common lemon yellow color. You can try as per your preference.
The prepared batter is passed on through the ladle and deep-fried in hot oil.
The boondi is then soaked in sugar syrup. Along with this edible camphor, Fried cashew nuts are also added.
Sugar syrup consistency for boondi:
Normally in the Sweet wala shops if you see you will have a white sugar coating for the sweet boondi . If you tend you prepare a similar one you will need one string consistency of the sugar syrup.
Otherwise, we can also use sticky sugar syrup. Cook the sugar and water till the sugar dissolves completely and the sugar starts to stick in the hands.
Why is my Boondi not Round:
- If the batter is runny we will not get round boondis.
- Make sure you don't hold the ladle very high while pouring the batter.
Let it be within 3 or 4 inches above the pan. - Don't press the batter let it drop by itself into the oil.
- Always clean and wipe the boondi ladle after every batch to get a perfect round boondi every time.
Tip to get perfect Round boondi:
- The batter should be slightly thick but free-flowing . When you pour the batter in the boondi ladle it should drop by itself into the oil. Make sure you get a consistency like this.
- If the batter is runny and you get boondi with tails. Add 1 tsp besan flour to make the batter slightly thick and try for the next batch to get round boondi.
- Always keep the ladle 3 to 4 inches above the kadai not much higher or closer than this.
- Don't spread the batter in the boondi ladle, let the batter fall on its own inside the oil.
- Always move the ladle in a circular fashion over the pan as you pour the batter, otherwise the boondi form clusters.
- Clean the ladle, Wash, and wipe after every batch, So that the next batch also you get perfect round boondis.
Troubleshooting Sweet Boondi
There are a few common mistakes which we tend to make while preparing boondi also the FAQs. I have covered everything below.
If you are planning to make Ladoo from the boondi plan it before and separate the required amount after preparing the boondi itself.
As both have slightly different sugar syrup consistency. Also, the ladoo has to be shaped while it is warm after mixing with the sugar syrup.
I have covered this in detail in the "why my boondi is not round section" above. Please take a look.
The batter should be slightly thick and flowing. If it's runny we cannot make the round-shaped boondi. So for this, you can add extra besan flour as needed to bring the batter back to the correct consistency
Yes, you can use it. Refrigerate the batter in an airtight container and use the next day.
Try adding the cooking soda just before you start cooking. do not add and refrigerate the batter.
The batter will be thick once it's out of the refrigerator. So allow it to come to room temperate and then use it. If it is still thick, add water and bring the batter to the desired consistency.
Serving Suggestions:
In India, Boondi is offered as a prasad in temples mostly.
Apart from them, it is served at weddings. In Weddings Along with Vermicelli Kheer sweet boondi is served.
This combination along with Sweet Poli is a killer. You must try it out ..
Similar Recipes:
How to make Sweet Boondi
1.In a mixing bowl add in 1 cup of Besan Flour, To this add in the Cooking Soda
2.Add ½ cup water and mix well with a whisk.
3.Add in the food color if adding and whisk once again. I used Lemon Yellow color. Usually in shops orange, green, orange and yellow are used.
4.Close the bowl and keep it aside for 15 mins.
5. After 15 mins. The batter would be slightly thick. Add another 1 tbsp of water and whisk well. Check the batter consistency and now let's start preparing boondi.
6.Heat a pan with oil. Keep three ladles ready. One for Preparing the Boondi, Another one for handling the batter, and another one for draining the bond once it's deep-fried.
7. Once the oil is hot keep the laddle on which we will pour the batter approximately 4 inches high above the kadai not more than that.
8.Spoon the batter and pour over the boondi ladle. Keep circularly moving the laddle while you pour the batter. So that the boondis fall separate and don't get clustered.
9.Once the batter is poured, Remove the ladle. Wash it and wipe it clean to use for the next batch.
10.The boondi will get cooked in 30 to 40 secs approximately. No need to cook till crisp. Remove after 40 secs from oil and drain the oil completely using paper towels.
Prepare the Sugar Syrup:
1.In a saucepan add in about 1 ¼ cups of Sugar to this add in 1 cup of water.
2.Cook in a low flame until a 1 string consistency is reached. If you take a small drop and check between your finger a string will be formed. Switch off at this stage
3.If you don't want the sugar to crystalize add in ½ tsp of lemon juice to the sugar syrup.
4.Now to the prepared Sugar Syrup add in the prepared boondis.
To Prepare Sweet Boondi
1.Heat 1 tbsp of ghee and fry cashew nuts, Raisin, Cloves and keep ready.
2.Add ghee fried Cashew nuts, Raisins, Cloves.
3.Also add Rock Sugar Candy , Crushed Cardamom pods, and a small tiny edible camphor piece.
4.Mix everything and let it sit for 3 to 4 hours. Stir occasionally once every 30 mins.
5.Once it's dry and the sugar is fully coated over the boondi. It is ready to serve.
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📖 Recipe
Sweet Boondi | Meethi Boondi
Standard 1 cup measures 240 ml
Equipment
- Sauce pan
- Kadai or Pan
- Boondi Ladle
Ingredients
- 1 cup Besan Flour
- Cooking Soda a pinch
- ½ cup Water + 4 tbsp
- 2 drops Yellow food colour optional
- Oil or Ghee For deep Frying
- 1 tbsp Rock Sugar Candy / Kalkandu
- 2 Cloves
- 10 Cashew nuts
- 10 Raisins
- 2 Cardamom crushed
- 1 tbsp Ghee
For Sugar Syrup
- 1¼ cup Sugar
- ¾ cup Water
- ½ tsp Rose Water optional
- ½ tsp Lemon juice optional
Instructions
- In a mixing bowl add in 1 cup of Besan Flour, To this add in the Cooking Soda. Add ½ cup water and mix well with a whisk.
- Add another 3 tbsp water one after the other, whisk and check the consistency of the batter. The batter should be flowing freely and slightly thick. It should not be runny.
- Add in the food color if adding and whisk once again. I used Lemon Yellow color. Usually in shops orange, green, orange and yellow are used.
- Close the bowl and keep it aside for 15 mins.
- after 15 mins. The batter would be slightly thick. Add another 1 tbsp of water and whisk well. Check the batter consistency and now let's start preparing boondi.
- Heat a pan with oil. Keep three ladles ready. One for Preparing the Boondi, Another one for handling the batter, and another one for draining the bond once it's deep-fried.
- Once the oil is hot keep the laddle on which we will pour the batter approximately 4 inches high above the kadai not more than that.
- Spoon the batter and pour over the boondi ladle. Keep circularly moving the laddle while you pour the batter. So that the boondis fall separate and don't get clustered.
- Once the batter is poured, Remove the ladle. Wash it and wipe it clean to use for the next batch.
- The boondi will get cooked in 30 to 40 secs approximately. No need to cook till crisp. Remove after 40 secs from oil and strain the oil completely using paper towels.
- Now repeat the same process for the remaining batter.
Prepare the Sugar Syrup:
- In a saucepan add in about 1 ¼ cups of Sugar to this add in ¾ cup of water. Cook in a low flame until a 1 string consistency is reached. If you take a small drop and check between your finger a string will be formed.It will take 6 to 8 mins to achieve the one string consistency Switch off at this stage.
- If you don't want the sugar to crystalize add in ½ tsp of lemon juice to the sugar syrup.
To Prepare Sweet Boondi
- Now to the prepared Sugar Syrup add in the prepared boondis.
- Heat 1 tbsp of ghee and fry cashew nuts, Raisin, Cloves and keep ready.
- Add ghee fried Cashew nuts, Raisins, Cloves.
- Also add Rock Sugar Candy , Crushed Cardamom pods, and a small tiny edible camphor pice.
- Mix everything and let it sit for 3 to 4 hours. Stir occasionally once every 30 mins.
- Once it's dry and the sugar is fully coated over the boondi. It is ready to serve.
Notes
If you dont want the sugar to crystallize add lemon juice once the one string consistency is reached.
You can either use rose syrup or Cardamom to flavor the sugar syrup.
Saffron can also be used.
The size of the boondis depends on the holes in the boondi ladle.
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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