Meethi Boondi or Sweet Boondi is tiny drops of gram flour deep fried and soaked in sugar syrup. Sweet Boondi can be eaten loose or can be binded to make Boondi ladoos. Sweet Boondi is often used in prasadam as an offering to the Lord specially during festivals. We Indians make sweets in almost every happy and auspicious occasion, sweet Boondi being the most important one. As the festival of lights DIWALI is round the corner my social media pages is flooded with several mithai images. Boondi being the most highlighted one, I just couldn’t resist making some for my family.
Making Sweet Boondi :
Boondi is basically made with gram flour and later sweetened in sugar syrup and added different colors to make it look colorful. So firstly sift gram flour aka besan in a bowl and add baking soda to it. Slowly add water and mix to make a medium thick batter. The batter should be at flowing consistency but not runny. Now divide the batter into two portions. Add orange or red food color to one portion and yellow to the another. Mix them separately such that the color incorporates nicely with the batter. For making Boondi we need two slotted ladles aka Jhara in hindi. One for making boondis and another for frying. Now heat oil in a wok sufficient for deep frying. The oil should be moderate hot. To check drop a tiny ball of batter in oil and if it immediately rises up without changing color then the oil is ready for frying boondis. Now hold the slotted ladle with tiny holes right on top of the oil (neither tio high nor too low) and using a big deep spoon pour the batter (either yellow or red first) on the slotted ladle and spread in circular motion such that the batter passes through the holes of the ladle and drops into the oil like tiny droplets. Fry them until crispy and transfer the fried boondis on tissue paper or kitchen napkin to drain excess oil. Similarly prepare both color boondis in batches and collect them in a bowl. Meanwhile add water and sugar together to boil until you get 1 string consistency. Add cardaomon powder and few drops of lemon juice in the syrup(to avoid sugar crystalization), mix and turn off the heat. Add the two colored fried boondis in the syrup and let then rest until they soak in the syrup. Store the sweet Boondi in an air tight container and serve with namkeen sev to taste best.
More Diwali Recipes :
Kaju Katli | Kaju Barfi Recipe
Paneer Gulab Jamun (Festival Recipe)
Mohanthal – Traditional Gujarati Sweet
Sweetened Mawa Gujiya – Mawa Karanji
Malpua / Sweet Indian Pan cakes
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 1 cup Besan Gram Flour
- 1/8 tsp baking soda
- 1 pinch Red food color
- 1 pinch Yellow food color
- 1/4 cup water adjustable
- 1 cup Oil for deep frying
- 1/2 cup water
- 1/2 cup sugar
- 1/2 tsp Cardamom Powder
- 3-4 drops lemon juice
Ingredients
For syrup :
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- Sift gram flour aka besan in a bowl and add baking soda to it. Slowly add water and mix to make a medium thick batter. The batter should be at flowing consistency but not runny.
- Now divide the batter into two portions. Add orange or red food color to one portion and yellow to the another. Mix them separately such that the color incorporates nicely with the batter.
- For making Boondi we need two slotted ladles aka Jhara in hindi. One for making boondis and another for frying. Now heat oil in a wok sufficient for deep frying. The oil should be moderate hot. To check drop a tiny ball of batter in oil and if it immediately rises up without changing color then the oil is ready for frying boondis.
- Now hold the slotted ladle with tiny holes right on top of the oil (neither too high nor too low) and using a big deep spoon pour the batter (either yellow or red first) on the slotted ladle and spread in circular motion such that the batter passes through the holes of the ladle and drops into the oil like tiny droplets. Fry them until crispy and transfer the fried boondis on tissue paper or kitchen napkin to drain excess oil.
- Similarly prepare both color boondis in batches and collect them in a bowl.
- Meanwhile add water and sugar together to boil until you get 1 string consistency. Add cardaomon powder and few drops of lemon juice in the syrup(to avoid sugar crystalization), mix and turn off the heat.
- Add the two colored fried boondis in the syrup and let then rest until they soak in the syrup. Store the sweet Boondi in an air tight container and serve with namkeen sev to taste best.
You can even add more colors to your boondi as per choice following the same method. So if you like this recipe then try making some this Diwali and enjoy with family and friends.
HAPPY DIWALI!!!
Love : Shaheen
