Print

Sweet Boondi Recipe

Print Recipe

★★★★★

4.6 from 117 reviews

Sweet Boondi is a traditional Indian dessert made from gram flour batter that is deep-fried into small, round droplets and soaked in fragrant sugar syrup flavored with cardamom and saffron. This crispy and sweet treat is garnished with nuts and enjoyed as a festive or everyday snack.

Ingredients

Scale

Batter 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)

Frying

  • Oil or Ghee for frying

Sugar Syrup

  • 1 cup sugar
  • 1/2 cup water
  • 1/2 teaspoon cardamom powder
  • 2–3 strands saffron

Garnish

  • Chopped pistachio or almonds

Instructions

  1. Sift the Gram Flour: Run besan/gram flour through a sieve or use a fork to break any lumps for a smooth batter texture.
  2. Mix Dry with Oil and Salt: Add oil and a large pinch of salt to the sifted flour and mix well.
  3. Add Water Gradually: Slowly add 1/2 cup water while whisking to make a smooth lump-free batter. Avoid adding all the water at once.
  4. Rest the Batter: Cover the batter and let it rest for 15 minutes to improve texture.
  5. Whisk Batter Vigorously: After resting, whisk the batter 4-5 times to aerate it.
  6. Adjust Batter Consistency: Add 1 tablespoon water at a time, mixing well until the batter is thick but pourable. This consistency is crucial to form perfect boondi.
  7. Add Color (Optional): For colorful boondi, take half a ladle of batter separately and add 2-3 drops of orange or green food color.
  8. Heat Oil for Frying: Heat enough oil or ghee in a pan for deep frying the boondi.
  9. Fry the Boondi: Pour the batter slowly over a skimmer (jhara) or grater held 3-4 inches above the hot oil to form small droplets.
  10. Maintain Distance for Droplets: Keep the skimmer at the right distance to create perfect-sized boondi droplets.
  11. Cook Until Floating: When the boondi start floating, stir occasionally to cook evenly. They should remain pale, not browned.
  12. Drain the Fried Boondi: After about 1 minute, remove the boondi with a slotted spoon and drain on paper towels to remove excess oil.
  13. Clean Skimmer for Next Batch: Rinse skimmer (jhara) before frying subsequent batches for consistent results.
  14. Prepare Sugar Syrup: Bring sugar and water to a boil in a saucepan. Cook for 2-3 minutes until syrup is sticky but not too thick. Add cardamom powder and saffron strands.
  15. Soak Boondi in Syrup: Add the fried boondi into the hot sugar syrup, mix well and let it soak for 4-5 hours to absorb sweetness.
  16. Drain Extra Syrup: After soaking, drain the boondi using a colander or slotted spoon to remove excess syrup.
  17. Garnish: Sprinkle chopped pistachios or almonds on top for added flavor and texture.

Notes

  • Make sure the batter is not too thin or too thick; it should flow steadily but hold its shape when dropped.
  • Keep the oil at medium heat to avoid browning the boondi; they should remain light and crisp.
  • Resting the batter helps improve the texture and makes the boondi soft yet crispy.
  • Use a proper skimmer (jhara) with holes to create even-sized boondi drops.
  • The sugar syrup should be sticky but not too thick; this ensures proper absorption by boondi.
  • If you want colorful boondi, split the batter and add a few drops of food color to one portion before frying.
  • Store the prepared sweet boondi in an airtight container to maintain freshness for several days.

Keywords: Sweet Boondi, Boondi Recipe, Indian Dessert, Gram Flour Sweet, Boondi Ladoo Base, Indian Sweets

Find it online: https://thefoodrecipe.com/sweet-boondi-recipe/