Sweet Boondi Recipe: A quick and easy Indian dessert made with deep-fried chickpea flour pearls dipped in sugar syrup It is an ideal dessert recipe that can be made and served not only for a festival but also as a light dinner snack. The same recipe is used to make boondi ladoo by shaping it into a ball.
Indian sweets and dessert recipes are well-known for their colour, flavour, and liberal use of sugar sweeteners. These are typically made during the festival season, but they can be made for other occasions as well. The meethi boondi recipe, known for its colour and taste, is one such multipurpose sweet recipe.
This boondi sweet recipe is one-of-a-kind. Basically, it’s one of the simplest and simplest Indian sweet recipes I’ve ever made. It is made with only three ingredients, plus oil for deep frying. Furthermore, there is no need to shape these boondi pearls. It is served similarly to khara boondi, but with sugar syrup, making it one of the easiest and most basic Indian sweet recipes. Furthermore, the equipment I used in this recipe is readily available in the majority of Indian kitchens. It is traditionally made with a custom oil filter skimmer, but I used a generic skimmer and a vegetable grater. As a result, you can prepare this recipe using any of the options.
We had a temple near our house that distributed the best Meethi boondi in prasad (offering) outside a temple every Tuesday when I was a kid. I still have vivid memories of those temple visits and devouring the sugar-coated boondis.
additionally, some additional tips, suggestions, and variations to the boondi sweet recipe First and foremost, the besan batter must be slightly thin rather than thick, as in any deep-fried snack. It should flow and drip easily from the skimmer, forming a round shape. Second, the deep-frying step is critical for obtaining a round shape for the boondi pearls. While deep frying, it should not be either extremely hot or extremely cold. Finally, the time preference for dipping in sugar syrup is entirely personal. Depending on the sweetness level desired, you can dip it for 10 minutes, 60 minutes, or even 4 hours.
And you can also visit other categories such as:
Sweet Boondi Recipe Card:
sweet Boondi Recipe
- 1 cup besan / gram flour
- 3/4 cup water
- 1/4 tsp baking soda
- 1/4 tsp saffron food colour
- oil (for frying)
For Sugar Syrup:
- 1½ cup sugar
- 2 pods cardamom
- 1½ cup water
- 1/4 tsp saffron food colour
- To begin, combine 1½ cup sugar, 2 pods cardamom, and 1½ cup water in a large kadai.
- Stir and combine thoroughly until the sugar melts.
- Boil for 5 minutes, or until the sugar syrup becomes slightly sticky.
- 1/4 tsp saffron food colour, mixed well Set aside.
- To make boondi, combine 1 cup besan and 1/4 teaspoon saffron food colour in a large mixing bowl. Combine thoroughly.
- Now, in batches, add 3/4 cup water.
- Mix well and beat for 5 minutes to form a smooth, flowing batter.
- Now stir in 1/4 teaspoon baking soda.
- Pour the batter slowly over the skimmer or grater while keeping the oil hot to make boondi.
- Stir the boondi occasionally until it turns golden and crisp.
- Collect all of the boondi and ensure that all of the oil has been drained.
- Dip the boondi completely in the warm sugar syrup.
- Cover and set aside for 1 hour or overnight, depending on your preference for sweetness.
- Remove excess sugar syrup by draining over a colander.
- Finally, the meethi boondi or boodi sweet is ready for consumption.
- To get perfect pearl-like boondi, first check the consistency of the batter.
- It is also optional to add food colouring. However, I used to make it look appealing.
- Sugar syrup can also be flavoured with kewda water, saffron, or rose water.
- Finally, meethi boondi or boondi sweet recipe can be stored in an airtight container for up to a week.
Why is Boondi so low?
Drop the batter from a height of 3-4 inches above the oil: if you hold the ladle very high and then drop the batter, the boondis will be flat. If you add more batter before cleaning the ladle, the next batch of boondi will not be round.
What exactly is sweet Boondi made of?
Sweet Boondi is a simple and quick dessert recipe. Gram flour, saffron, almonds, green cardamom, ghee, and sugar are the main ingredients in this recipe. It is a traditional Indian mithai made during festivals such as Raksha Bandhan, Dusshera, and Diwali.
What is the composition of badana?
This delectable sweet, also known as ‘Sweet Bundi,’ is a treat that no one can resist. This cluster of tiny golden pearl beads of succulent sweetness is made from Besan and garnished with saffron strands, pistachio, slivers, and almond slivers to lend it an unforgettable flavour and taste.
Why isn’t my boondi round?
You can test the batter’s consistency by dropping a few drops of it into oil; if it forms a round shape, the batter is ready to make boondis). In a frying pan, heat enough oil. Before you begin pouring, keep the heat on high. If you drop the batter from too high, the balls will not be round.
Why is my boondi so difficult?
It will be difficult to shape the ladoo if the boondi is fried for a long time, turns crisp, and is not soft. Even if the syrup has not reached the required thickness, it will not hold shape. When the boondi becomes too cold, the sugar blooms and becomes difficult to shape. Boondi has too much sugar syrup and not enough.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.
Also Read: Gond Laddu Recipe