by Tarla Dalal
- ગુજરાતી માં વાંચો (Sweet Boondi in Gujarati)
Added to 28 cookbooks
This recipe has been viewed 158284 times
Sweet boondi, a very easy and quick way to make these delicious boondi. Serve them hot to your guest and they will surely relish it!
- 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.
- Add the saffron-water mixture, mix well and keep aside.
- Combine the besan and ½ cup of water in a bowl and mix well till no lumps remain. Keep aside.
- 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.
- 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.
- Serve immediately garnished with cardamom powder, pistachio slivers and almond slivers.
- At step no 2, hold the perforated spoon 3 to 4 inches above the kadhai as the ghee is very hot.
Sweet Boondi Video by Tarla Dalal
Sweet Boondi recipe with step by step photos
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 :
To prepare sugar syrup for sweet boondi, in a small bowl, take some saffron strands.
Add 2 tsp of water.
Mix well and keep aside to soak.
Meanwhile, take sugar in a broad non-stick pan.
Add 1 cup of water.
Mix well to combine everything
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.
Add the saffron-water mixture. You can even flavour the sugar syrup with cardamom powder.
Mix well and keep aside. We will now make the boondis.
To being making the boondi, we will first make a batter, In a bowl, take besan.
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.
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.
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 no. If the batter rises immediately without changing color, the oil is ready for frying 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.
Deep-fry the boondi over a medium flame till crisp.
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.
Similarly, fry all the boondis.
Mix gently to coat well from all sides. Our sweet boondi is ready. You can relish it this way or transform into boondi ladoos .
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.
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.
Nutrient values (Abbrv) per cup
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.