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Sweet Boondi

Sweet boondis are fried gram flour balls soaked in flavoured sugar syrup. One of the most popular desserts in India during any special occasion.
Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 250 grams
Calories 5kcal
Author Subhasmita

Ingredients

  • 1 cup Besan / Gram flour
  • ½ cup Water + 2 tablespoon
  • 1 teaspoon Oil/ Ghee
  • large pinch of salt
  • saffron red / orange food color
  • nuts to garnish
  • Oil / Ghee for frying

For sugar syrup

  • 1 cup sugar
  • ½ cup water
  • ½ teaspoon cardamom powder
  • 2-3 strands saffron

Instructions

  • Run besan/gram flour through a sieve or with a fork break any big lumps.
  • To the flour add oil and salt.
  • Add 1/2 cup water and using a whisk slowly mix and make a smooth lump free mix. (don't add all the water at a time).
  • Cover and let the batter rest for 15 minutes.
  • Whisk the batter vigorously 4-5 times.
  • Slowly add 1 tablespoon of water at a time and mix well until the desired consistency is achieved. The batter should be of thick but pouring consistency. (Check the video below to check the consistency).
  • If you are planning to make colourful boondi, take half a ladle of batter in a separate bowl. Add 2-3 drops of food colour( you could use orange or green colour)
  • Heat enough oil or ghee in a pan.
  • To prepare boondi, pour a ladle of batter slowly over the skimmer (jhara) or grater.
  • Don't hold the skimmer too far or too close to the oil. It should be 3-4 inches above the oil.
  • When the boondi start to float, stir occasionally to cook it evenly. The boondi need not be brown. After one minute, using a slotted spoon remove the boondi from oil , drain and keep it aside.
  • Clean the skimmer (jhara) before the next round.
  • Add fried boondi to hot sugar syrup and mix well. Let it sit in sugar syrup for 4-5 hours.
  • Drain extra sugar syrup by placing the boondi in a colander or remove boondi using a slotted spoon.
  • Garnish boondi with some chopped pistachio or almonds.
  • At the end of the recipe, I have included detailed notes and a troubleshooting guide. Please do check.

Make sugar syrup

  • Add sugar, water to a saucepan. Bring to a boil. Cook for 2 -3 minutes.
  • The sugar syrup need not be too thick. When the syrup feels just sticky between the fingers, it is ready. Keep the syrup covered.

Video

Notes

  1. For perfect round boondi, the batter consistency needs to be perfect.  If too thin and when added to the skimmer the batter should not flow freely. Else the batter will not form shape and it will scatter in the oil. 
  2.  Boondi with little tail - Don't tap the ladle after putting batter, else the boondi will have little tails.  The batter should fall slowly. 
  3. Make sure the oil is hot enough and when the batter falls into the oil it should immediately float.
  4. Flat Boondi - If the oil is not hot when batter falls to the oil or if you hold the ladle too high from the surface of the oil.
  5.  Always add boondi to hot sugar syrup. 
  6. Keep rotating thee laddle around, so that it doesn't form lumps. 

Nutrition

Serving: 50grams | Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 1mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg