Sweet Boondi

Sweet Boondi

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sweet boondi recipe | sweet boondi for festivals | meethi boondi | Gujarati style sweet boondi | with 20 amazing images.

Sweet boondi are small sweet crispy deep fried balls of gram flour (besan) which are sweetened in a sugar syrup. During Indian festivals, there are many sweets made and sweet boondi is one of the favourite I love to make.

We show you how to make the boondi for sweet boondi recipe from scratch with step by step photos. Also we show you how to make the sugar syrup for the sweet boondi.

This is an easy and simple sweet boondi recipe which is made with simple ingredients most Indian kitchens have. sweet boondi is made from sugar, besan, saffron ( for that lovely flavour), ghee for deep frying and cardamom, pistachio and almond slivers for garnish.

Notes on sweet boondi recipe. 1. Cook on a high flame for 5 to 7 minutes or till the sugar syrup is of 1 thread consistency. Check the syrup by dropping a little on a plate and feel it between your forefinger and thumb. If it is sticky and forms a string without breaking, the syrup is ready or else cook it for a little longer. Another way of checking is to take some syrup on the back of a spoon and if it coats the spoon without dripping means sugar syrup is ready. 2. Mix well using a whisk until no lumps remain to form a thick yet flowing consistency batter. Keep aside. If the batter is watery, the boondis won’t hold the shape and if the batter is too thick, the boondis won’t fall from the jhara. 3. Keep it aside for 1-2 hours or until the sugar syrup is completely absorbed by Meethi Boondi. They will stick to each other and look like a large lump which you can break easily using your hands.

How to check if the oil or ghee is of the right temperature to fry the boondi? Heat the ghee in a kadhai. You can even make use of oil for frying the boondi. Before frying, drop a pea size batter in the oil, to check if the oil is ready to fry or not. If the batter rises immediately without changing color, the oil is ready for frying boondis.

How to deep fry the boondis? Now hold one perforated spoon (boondi jhara) just over ghee. If it is too high, the ghee will splutter and if it is too low you might end up burning yourself so, keep it 3 to 4 inches above the kadhai as the ghee is very hot. Pour 3 to 4 tablespoons of batter at a time over the large round perforated spoon (boondi jhara) and move in a circular motion so that boondi drops in the ghee. You can also tap the edge of the spoon to allow boondis to fall into the pan.

How to make salted boondi which you can use in a raita? Remove them using a slotted spoon and directly transfer the prepared boondi in warm sugar syrup. If you don’t wish to make sweet boondi then make it salty by adding salt in the batter and fry it the same way.

Learn to make sweet boondi recipe | sweet boondi for festivals | meethi boondi | Gujarati style sweet boondi with step by step photos and video below.

Sweet Boondi recipe - How to make Sweet Boondi

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients


For The Sugar Syrup
1 cup sugar
2 pinches saffron (kesar) strands dissolved in 2 tsp water

Other Ingredients For Sweet Boondi
1 cup besan (bengal gram flour)
ghee for deep-frying

For The Garnish
1/2 tsp cardamom (elaichi) powder
1 tsp pistachio slivers
1 tsp almond (badam) slivers

Method
For the sugar syrup

    For the sugar syrup
  1. Combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a high flame for 5 to 7 minutes or till the sugar syrup is of 1 thread consistency.
  2. Add the saffron-water mixture, mix well and keep aside.

How to proceed to make sweet boondi

    How to proceed to make sweet boondi
  1. Combine the besan and ½ cup of water in a bowl and mix well till no lumps remain. Keep aside.
  2. Heat the ghee in a kadhai and pour 3 to 4 tablespoons of the batter at a time over a large round perforated spoon (boondi jhara) so that boondi drops in the ghee.
  3. Deep-fry the boondi over a medium flame and remove using a slotted spoon and put them in the warm sugar syrup and mix well.
  4. Serve the sweet boondi immediately garnished with cardamom powder, pistachio slivers and almond slivers.

Handy tip:

    Handy tip:
  1. At step no 2, hold the perforated spoon 3 to 4 inches above the kadhai as the ghee is very hot.
Nutrient values (Abbrv) per cup
Energy751 cal
Protein11.4 g
Carbohydrates94.3 g
Fiber8.4 g
Fat36.4 g
Cholesterol0 mg
Sodium40 mg
Click here to view calories for Sweet Boondi
Sweet Boondi Video by Tarla Dalal
Sweet Boondi recipe with step by step photos

Like sweet boondi

  1. Sweet boondi is an Indian sweet which is served as prasad in hindu festivals, if you like this recipe given below are the links to similar recipe :

For the sugar syrup for sweet boondi

  1. To prepare sugar syrup for sweet boondi, in a small bowl, take some saffron strands.
  2. Add 2 tsp of water.
  3. Mix well and keep aside to soak.
  4. Meanwhile, take sugar in a broad non-stick pan.
  5. Add 1 cup of water.
  6. Mix well to combine everything
  7. Cook on a high flame for 5 to 7 minutes or till the sugar syrup is of 1 thread consistency. Check the syrup by dropping a little on a plate and feel it between your forefinger and thumb. If it is sticky and forms a string without breaking, the syrup is ready or else cook it for a little longer. Another way of checking is to  take some syrup  on the back of a spoon and if it coats the spoon without dripping means sugar syrup is ready.
  8. Add the saffron-water mixture. You can even flavour the sugar syrup with cardamom powder.
  9. Mix well and keep aside. We will now make the boondis.

How to make boondi

  1. To being making the boondi, we will first make a batter, In a bowl, take besan.
  2. Add ½ cup of water gradually. If you want a brighter yellow or orange colored boondi then add a little food coloring at this stage.
  3. Mix well using a whisk until no lumps remain to form a thick yet flowing consistency batter. Keep aside. If the batter is watery, the boondis won’t hold the shape and if the batter is too thick, the boondis won’t fall from the jhara.
  4. Heat the ghee in a kadhai. You can even make use of oil for frying the boondi. Before frying, drop a pea size batter in the oil, to check if the oil is ready to fry or not. If the batter rises immediately without changing color, the oil is ready for frying boondis.
  5. Now hold one perforated spoon (boondi jhara) just over ghee. If it is too high, the ghee will splutter and if it is too low you might end up burning yourself so, keep it 3 to 4 inches above the kadhai as the ghee is very hot. Pour 3 to 4 tablespoons of batter at a time over the  large round perforated spoon (boondi jhara) and move in a circular motion so that boondi drops in the ghee. You can also tap the edge of the spoon to allow boondis to fall into the pan.
  6. Deep-fry the boondi over a medium flame till crisp.
  7. Remove them using a slotted spoon and directly transfer the prepared boondi in warm sugar syrup. If you don’t wish to make sweet boondi then make it salty by adding salt in the batter and fry it the same way.
  8. Similarly, fry all the boondis.
  9. Mix gently to coat well from all sides. Our sweet boondi is ready. You can relish it this way or transform into boondi ladoos .
  10. Keep it aside for 1-2 hours or until the sugar syrup is completely absorbed by Meethi Boondi. They will stick to each other and look like a large lump which you can break easily using your hands.
  11. Serve sweet boondi immediately garnished with cardamom powder, pistachio slivers and almond slivers. In Gujarati household, boondi is generally served with sev. If not serving immediately, then reheat and serve warm whenever you are eating.

Reviews

Sweet Boondi
 on 19 Aug 19 02:29 PM
5

Can you tell me how to make boondi ke laddoo
Sweet Boondi
 on 23 Aug 18 05:21 PM
5

Sweet Boondi
 on 04 Mar 13 01:45 PM
5

This is a truly rich boondi to have. The taste of cardamom and saffron is rich and the flavor is just perfect.