Here is a spicy preparation of yam, which goes well with rice and bland gravies like more kuzhambu. The scintillating blend of spices used in this curry is sure to tickle your taste buds and leave you asking for more! in tamilnadu, they often say that this curry is so aromatic that the neighbour will know if you are cooking it right!
The Sweet Corn Soup is what you could call an all-time global favourite! Loved by people all over the world for its sweet flavour and nutty texture, it is quite satiating and soothing too. This method is quite easy to prepare and retains the fresh taste of the corn. You can enjoy its mellow flavour as it is, or spike it up with some peppy sauces while serving.
Paneer is a versatile ingredient that works with myriad ingredients, absorbing their flavours and complementing their textures effectively. Here, soft cubes of fresh paneer are sandwiched with a fiery red garlic chutney, dipped in a flour batter, rolled in crushed papad and deep-fried, resulting in mouth-watering Papad Paneer Crispies that win in terms of flavour and texture.
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.