I am a huge fan of sweet boondi since my childhood. I used to watch my grandmother making boondis surprisedly, by just pouring the batter through tiny holes in laddle. It looked like a magic. This is my first attempt of making sweet boondi in my kitchen. The shape of bondis may not look perfect because I don’t have the boondi siever (Laddle) available, so made with normal laddle we use in kitchen. I think it worked very well. So those people, who don’t have Boondi Siever,can make it like I did. So now closing my chatterbox, lets quickly go through the recipe.
Prep time: 10 min | Cooking time: 30 mins |
Type :Dessert| Serves-6
Ingredients
1 cup besan (gram flour)
1 teaspoon sooji fine (semolina)
1 teaspoon oil
Approx. 3/4 cup of water
For syrup
1-1/2 cup sugar
1 cup water
1/8 teaspoon cardamom powder
Few drops of lemon juice
Oil to deep fry
Method
Boil the water and sugar in a sauce pan on medium high heat, stir to dissolve the sugar, lower the heat to low and let it simmer for2 to 3 minutes. If you think it’s ready then add some cardamom into it.Turn the heat off.One thread sugar syrup is ready.
Mix the besan and sooji in bowl.
Add water slowly and make the very smooth batter to pourable consistency, batter should have no lumps.
Add the oil and mix it well.Take out the mixture in container to pour it in oil later.
Heat the oil in a frying pan over medium high heat. Frying pan should have at least 1” of oil.
Put one pinch of batter into the oil to test whether the oil is well heated. If the boondi rises up instantly into the oil, then the oil is ready to fry the boondi and if not, then wait for a while so the oil heats up a little more.
Hold the perforated spoon a little above the pan and pour 2-3 spoon of batter on the spoon.
Batter will start dropping through the holes into the oil. If the batter doesn’t drop right away through the holes. Add little more water to the batter and start again.
Drop enough boondis into the oil so they just cover the surface of the oil in frying pan in a single layer as shown in picture above.
Stir the boondis in the pan with the spoon and fry them till they changes colour to golden brown and are crispy.
Lift the boondi out of the oil with a slotted spoon (this allows excess oil to drip back into the frying pan).
Put them directly into the warm syrup and mix.
Be sure that before making the next batch of boondies, clean the skimmer. This helps to keep the boondi round.
When finished frying the boondies, let them soak in the syrup for few minutes. Add the crushed cardamom to the syrup. Drain the excess syrup. Boondies are ready to serve.
Garnish the sweet boondi with sliced almonds and pistachios.
TIPS
- If you want your sweet boondis to more moist like I made make sugar syrup just sticky. It should not form any thread. You will get moist and juicy boondis.
- The critical part of boondi making is batter consistency to get perfect round boondis.So be very careful while adding water.
- If boondis are falling flat in oil,so your batter is watery, add little more besan flour to correct the consistency.
- If it drops and forms balls with a tail then the batter is very thick so add little more water to make it runny.
Leave a Reply