Sweet and yummy Boondi recipe

Sweet and yummy Boondi recipe

Boondi is a snack popular in the North Indian state of Rajasthan. This recipe consists of small fried round drops made of gram flour or besan. Round shaped boondi beads are traditionally prepared with the help of perforated long ladle or spoon. Freshly prepared gram flour batter is poured through perforated spoon into hot oil for frying. Prepared boondi beads are directly transferred to the sugar syrup for a delicious sweet flavour. The use of cardamom powder provides a unique flavour. Roasted cashew nuts and raisins are also present in this sweet dish. Have a look at the list of ingredients used and the method of preparation of sweet and tasty Boondi recipe.

Ingredients used for making Boondi

• 1 cup of Gram flour / Besan
• 1 teaspoon of Oil + Oil for frying
• ¾ cup of water
• A pinch of edible yellow colour (optional)
• 1-2 crushed cardamom or a pinch of cardamom powder
• Few cloves

For making the sugar syrup

• 1½ cup of sugar
• 1 cup of water

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Method of preparation of Boondi

• Heat 1 cup of water in a sauce pan, use a medium- high heat and bring it to a boil.
• Add 1½ cup of sugar and continuously stir the mixture.
• Once the sugar is fully dissolved, reduce the heat and simmer the solution for 2-3 minutes. This will help to attain a string consistency.
• Once the sugar syrup is ready, switch off the flame and keep the solution aside.
• Take the gram flour in a mixing bowl and slowly add the water, mix it so that the solution becomes a pourable consistency. The batter should be devoid of any lumps and should be very smooth.
• Heat some oil in a deep frying pan (we should take a minimum of 1 cup oil). Once the oil is hot, add a small drop of batter. If it immediately rises to the top surface, we can conclude that the oil is perfectly hot.
• Hold a perforated spoon 2 inches above the oil, pour some batter on the spoon. Batter will slowly drop through the holes, drop enough batter so that the boondies forms a single layer on the oil surface.
• Fry it until the sizzling sound is reduced and the boondies attains a light brown texture.
• Use a slotted spoon and take out the boondies from the oil. Add this directly to the warm sugar syrup. Keep it for some time.
• Before making the next batch of boondies, use a clean cloth and wipe off the batter from the perforated spoon.
• Add whole of fried boondies, cloves and the crushed cardamom pieces to the sugar syrup.  Also, add the roasted broken cashew nuts and raisins. Slowly remove the excess sugar syrup.
• Once it cools the sugar syrup will get absorbed by the boondi and gets crystalized when dried.
• Serve it as a dessert and store the rest of it in an airtight container for later use.