Dessert

Sweet Boondi Recipe

Name: Sweet Boondi Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 4 h 40 min
Cuisine: Indian
Ingredients: 1 cup Besan / Gram flour; 1/2 cup Water (plus additional 2 tablespoons); 1 teaspoon Oil or Ghee; large pinch of salt; Saffron red/orange food color (optional); Oil or Ghee for frying; 1 cup sugar; 1/2 cup water; 1/2 teaspoon cardamom powder; 2-3 strands saffron; Chopped pistachio or almonds

ByElena Hart October 31, 2025October 31, 2025

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Introduction

Sweet Boondi is a delightful Indian sweet made from tiny fried gram flour pearls soaked in fragrant sugar syrup. Its soft texture combined with cardamom and saffron flavors makes it a perfect treat for festive occasions or simply to satisfy a sweet craving.

The image shows a close-up of a dessert made of many small, round, shiny orange and yellow balls tightly packed together in a bowl. The balls look soft and moist with a slight glow, and some are covered with tiny pieces of green sliced pistachios scattered unevenly over the top, adding texture and color contrast. The bowl holding the dessert is white, and the surface visible behind it has a smooth white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Besan (Gram flour)
1/2 cup Water (plus 2 tablespoons)

1 teaspoon Oil or Ghee
Large pinch of salt

Saffron red or orange food color
Nuts for garnish (pistachios, almonds)

Oil or Ghee for frying
1 cup Sugar
1/2 cup Water

1/2 teaspoon Cardamom powder
2-3 strands Saffron

Instructions

Step 1: Sift the besan (gram flour) through a sieve or break any lumps with a fork to ensure a smooth batter.

Step 2: Add oil (or ghee) and a large pinch of salt to the flour and mix well.
Step 3: Gradually add 1/2 cup water while whisking slowly to form a smooth, lump-free batter. Don’t add all the water at once.
Step 4: Cover the batter and let it rest for 15 minutes to hydrate properly.

Step 5: Whisk the batter vigorously 4-5 times to incorporate air and improve texture.
Step 6: Slowly add 1 tablespoon of water at a time, whisking well after each addition, until the batter reaches a thick but pourable consistency.
Step 7: For colorful boondi, take half a ladle of batter into a separate bowl and add 2-3 drops of food color (orange or green work well).

Step 8: Heat enough oil or ghee in a deep pan for frying.
Step 9: To make boondi, pour a ladle of batter slowly over a skimmer (jhara) or grater held 3-4 inches above the hot oil.
Step 10: When the boondi pearls start to float, stir occasionally to ensure even cooking. They should remain pale and not brown.

Step 11: After about one minute, remove the boondi with a slotted spoon and drain excess oil. Set aside.
Step 12: Clean the skimmer before the next batch to prevent clogging.
Step 13: In a saucepan, combine sugar and 1/2 cup water and bring to a boil. Cook for 2-3 minutes until the syrup is slightly sticky between fingers.

Step 14: Add cardamom powder and saffron strands to the hot sugar syrup and stir well.
Step 15: Add the fried boondi to the hot sugar syrup and mix gently. Let it soak for 4-5 hours for best flavor.
Step 16: Drain the excess syrup by placing boondi in a colander or using a slotted spoon.

Step 17: Garnish with chopped pistachios or almonds before serving.

Tips & Variations

For softer boondi, ensure the batter is not too thick—aim for a consistency that pours slowly but doesn’t run.
Using ghee for frying adds a richer flavor compared to oil.

To make colorful boondi, separate portions of batter and add natural food colors like beetroot or spinach powder instead of artificial dyes.
If you don’t have a skimmer (jhara), a fine perforated ladle or a grater can work to form small droplets.
Soaking boondi longer in syrup enhances sweetness, but avoid soaking too long to prevent it from becoming overly soggy.

Storage

Store Sweet Boondi in an airtight container at room temperature for up to 5 days. It keeps well in a cool, dry place. Avoid refrigerating as it can harden the boondi. Serve at room temperature; if needed, warm slightly before serving to soften any firm spots.

How to Serve

The image shows a close-up of a black bowl filled with small, round, golden-yellow and orange crispy fried balls, glistening with a shiny coating, and sprinkled with thinly sliced green pistachio nuts on top. The bowl is placed on a white marbled surface, next to a white bowl holding whole pistachios and another small white bowl containing saffron threads. A red and white striped cloth is partly visible beneath the bowls. The lighting highlights the glossy texture of the fried balls, making them look fresh and crunchy. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Sweet Boondi without food color?

Yes, you can skip the food color to make plain boondi. It will still taste delicious and have a natural golden hue from the gram flour and frying process.

What can I use instead of cardamom powder?

If you don’t have cardamom powder, you can use a small pinch of ground cinnamon or nutmeg for a different aromatic touch, though cardamom remains traditional.