Sweet Boondi is a deep fried golden droplets of gram flour dipped in sugar syrup. Sweet Boondi or Meethi Boondi is a traditional Indian mithai which is usually made during festivals. It is also served as a prasad in temples in India and also during festival poojas at homes.
Rather making it plain yellow or orange, I wanted to make it colourful. They look so beautiful and eye catching. Treat to the eyes as well! So I made it colourful by adding colours to the batter.
Colourful Sweet Boondi is a delicious, mouthwatering homemade boondi, crunchy yet soft to munch it. Sweet boondi is a perfect festival treat, after meals sweet munch or anytime sweet munchies. I make them in large quantity and store it for longer period of time and have it as sweet munchies.
Read also Bread Gulab Jamun recipe, an alternative to the regular gulab jamun which is made using bread.
The main ingredients used to make boondi are besan (gram flour), oil and sugar syrup. The gram flour batter is passed through a perforated spoon, which forms round balls and is deep fried in the hot oil and then taken out of hot oil. These deep fried golden droplets are then dipped in sugar syrup.
Dry plain Boondi aka khara boondi can also be used in many forms like for making boondi raita, home-made namkeen, chaats etc.
You need a perforated spoon to make Boondi. The size of the spoon plays an important role in forming the size of the Boondi. The size of the boondi will depend of the size of the holes in the ladle.
Read also Milk Cake / Kalakand another festive recipe
Who doesn’t love these droplets of delicacy that melts in the mouth. I absolutely need no reason to devour this mouthwatering soft delectables. Sweet boondi is my favorite since childhood and still the love for it continues. Who can resist this tempting colourful sweet boondis? They are so addicting and I bet you can’t just stop eating them!
Read also Bread Dates Halwa, a very rich, flavorful and delicious indian dessert perfect for the festive season.
Boondi making seems difficult to many but believe me it is not. It is easy to make yet a delightful recipe. So dont think twice, just go ahead and make it for this festive season for your loved ones.
Well if you make this colourful sweet boondi, please do leave a feedback in the comments box below or tag me with a picture @ akumrajjamir on Instagram! I would love to see your feedback. Now let’s jump to the recipe.
* The consistency of the batter is the key thing of this recipe. The batter should be running consistancy.
* The batter should not be too thick nor too thin.
* The temperature of the oil should be perfect, the oil should be hot enough that when the batter is dropped in the oil, the boondi should rise immediately.
* Clean the ladle spoon after making every batch of boondis. So that the pores doesn’t get blocked and boodis are nice and round.
* Do not over fry the boondi. Fry the boondis till they sizzle.
* The sugar syrup should be single string consistency. To check it, take a drop of syrup, if the syrup forms single string between your index finger and thumb then your sugar syrup is ready.
* After transferring boondis from the sugar syrup, keep stirring them so that they don’t stick to each other.
Preparation time : 10
Cooking time : 35 mins
Serves : 3-4 cups
1 cup Besan / Gram Flour
½ cup Milk + 2 tbsps extra
2 small pinches Baking Soda
⅛ tsp Food colours (yellow, orange and green each)
Oil for deep frying
For Sugar Syrup :
½ cup Water
¾ cup Sugar
⅛ tsp Cardamom powder (optional)
Seive the besan for 2-3 times. Add them in a mixing bowl. Add ½ cup of milk and make a lumps free smooth running consistency batter.
Add the extra milk slowly to adjust the batter consistency. The batter should be thinner than the Bajji batter. It should not be too thick nor too thin.
Now divide the batter into 3 portion and add the individual colour in each portion and mix well.
Heat oil in a deep frying pan. To check the correct temperature of oil for frying, drop a small ball of batter into the oil, if it rises up immediately than the temperature is perfect for frying.
Now fry the coloured batter one after the other. You can start with any colour of your choice. Place the perforated ladle just above the oil, pour a ladle ful of batter in the perforated ladle and gently spread it with a ladle in a circular motion. The batter will fall into the oil drop by drop. Fry till crisp. Please do not over fry the boondi. Drain and remove them in an absorbent paper. Continue the same with the remaining batter.
Making the sugar syrup :
In a pan add the water and Sugar and bring it to a boil. Continue to boil till you get a one string consistency. Add cardomon powder, mix well and take off the heat. Keep it warm until used.
Once the boondis are fried add them to the sugar syrup and mix them well till the boondis are well coated with the sugar syrup. As it cools down, the sugar syrup will be absorbed by boondi and starts crystalizing and becomes dry. Store in airtight container.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always, I love hearing from you guys and always do my best to respond to each and every one of you.