Sweet Boondi (Meethi Boondi)

Sweet boondi is a classic Indian dessert! Crispy, deep-fried, gram flour pearls are soaked in cardamom-scented sugar syrup. Learn how to make the perfect sweet boondi with the help of all the tips and tricks mentioned in the post!

As Diwali is approaching, so is my list of treats to share with you’ll getting longer and I really hope I get to share them all on the blog this time around!

Today we have a really simple post on how to make sweet boondi, also known as meethi boondi or mithi boondi.

Boondi is usually made during festivals. It is also offered as prasad after the prayer rituals (pooja). Although honestly, you can also enjoy it all year round! It is one of those sweets that is loved by everyone!

Making halwai-style sweet boondi at home isn’t difficult per se, but there are certain tips and tricks that I’ve shared in this post to nail them in the first attempt. Please be sure to go through those below.

What is boondi?

Boondi is derived from the Hindi word ‘boond’ which means a droplet and ‘meethi’ translates to sweet in Hindi.

Bundi, boondi, or boondiya are small, deep-fried drops made of gram flour or chickpea flour (besan).

Boondi can be made either;

1. Sweet: Where the boondi is soaked in thick sugar syrup.
2. Savory: Also known as khara or kara boondi where the boondi is mixed with nuts, curry leaves, chili powder, salt, etc. Sort of like an Indian version of trail mix! It can also be used to make boondi raita.

In this post, I’ve covered basic but important points to avoid;

• Flat boondi
• Boondi with tails
• Forming clumps of boondi in the hot oil

Why should you try this recipe?

This mithi boondi;

☑ Is soft, sweet, juicy, and quite addictive

☑ Has all the taste of boondi ladoo but requires less effort

☑ Is perfect to be made and shared during Diwali or any other festive or joyous occasion

☑ Needs just three basic ingredients, besan, sugar, and oil

☑ Can be made ahead

☑ Is gluten-free and vegan

Ingredients needed

For this recipe of sweet boondi, you will need;

Besan: You need fine besan to make boondi.

Sugar: I’ve used regular granulated sugar.

Water: To make the batter.

Flavoring agents: I’ve used cardamom to flavor the boondi. You can also add some crushed saffron strands, rose water, or kewra water.

Garnishes: I’ve used some slivered pistachios amd edible dried rose petals for garnishing. You can also add raisins or any nuts of your choice. You may fry the nuts and raisins in ghee and mix them with the boondi.

Oil: Is used in the batter and also for deep-frying. Oil in the batter helps make the boondi crispy. Use a neutral flavored oil like sunflower, canola, etc. You may also ghee or a combination of oil and ghee.

Other ingredients: Usually edible camphor and rock candy are also added, but I haven’t used either of these in the recipe. Feel free to add them if you like.

How to make sweet boondi at home – Step-by-step process

Step 1: Boondi batter

Sift 1 cup of besan in a big bowl. (Photos 1 and 2)

Add 1/2 cup water gradually, and whisk well to make a smooth, free-flowing batter. Add another 2 to 4 tablespoons of water in increments as needed. (Photos 3 to 6)

I added another 2 tablespoons of water, so a total of 1/2 cup + 2 tablespoons of water.

Add 1/2 tablespoon oil or ghee and a pinch of kesari food color. (Photos 7 and 8)

If you like to add more colors like red, green, etc, then divide the batter and add the color just before frying.

Whisk well for another minute. (Photo 9)

The batter should be smooth, free-flowing, and thick enough to coat the back of a spoon as shown in the pictures. (Photos 10 and 11)

Cover and set the batter aside for 15 minutes. (Photo 12)

Step 2: Deep-fry

After 15 minutes, whisk the batter for another minute. (Photo 13)

Heat sufficient oil in a heavy-bottomed kadai on medium-high heat.

Add a drop of the batter to the oil to check if it has reached the right temperature. (Photo 14)

If it sinks to the bottom the oil is not hot enough. If it rises to the surface immediately without changing color, the oil is ready. (Photo 15)

Hold a slotted spoon (boondi jhara or grater) about 3 to 4 inches above the oil.

Pour a ladleful of the batter over the slotted spoon. (Photo 16)

Drops of batter will fall into the hot oil and form a round shape. Once the boondi floats stir occasionally. (Photos 17 and 18)

Deep-fry for about 40 seconds or until crispy. They should not turn golden brown.

Using another slotted spoon, drain the boondi and transfer them to a plate lined with a paper towel. (Photos 19 and 20)

Repeat the same process with the rest of the batter. (Photo 21)

Wash the slotted spoon under running water and wipe with a clean napkin/paper towel each time before proceeding with the next batch.

Make sure the ladle is completely dry to avoid hot oil from splattering all over and causing any mishaps.

Step 3: Prepare the sugar syrup

Add 1 cup sugar and 1/2 cup water to a pan. Mix well and bring to boil on medium heat. (Photos 22 to 25)

Once it starts boiling, cook for another 2 to 3 minutes or just until the syrup is sticky to the touch (test a few drops on a spatula). We are not looking for any string consistency here. (Photo 26)

Switch off the heat and add 1/4 teaspoon of cardamom powder, and a pinch of orange food color. You may add about 1 teaspoon of lemon juice to avoid crystallization. (Photos 27 to 30)

Allow to cool down for 2-3 minutes.

Step 4: Soak boondi in sugar syrup

Add the fried boondi to the warm sugar syrup. Toss gently until the boondis are evenly coated with the syrup. (Photo 31)

Cover, and set aside so that the boondis absorb the sugar syrup. (Photo 32)

Stir occasionally after a couple of hours. Allow it to dry overnight. (Photos 33 and 34)

The boondis will have a light coating of sugar crystals, and they will turn soft and juicy. (Photo 35)

If you prefer sticky boondi, soak for about 3-4 hours in the syrup.

Garnish with slivered pistachios. Enjoy! (Photo 36)

Serving suggestions

Enjoy this meethi boondi warm or at room temperature all by itself as a sweet treat after meals.

You can also serve it along with some spicy sev which is a very popular combination.

You can use it to make other desserts like;

• Boondi kheer
• Boondi cheesecake jars

Storage instructions

Store sweet besan boondi in an air-tight container at room temperature for 1 week or in the fridge for up to 2 to 3 weeks.

Recipe tips

Besan: Make sure you use a fresh batch of besan for best results. Besan that has been sitting in the pantry for a while may turn rancid, and may spoil the entire batch. Do a little taste test before using it in the recipe.

Batter consistency: The batter should not be that thick or too thin. It should be thick enough to coat the back of a spoon and free-flowing that it drops into the oil without any agitation. You may test the consistency by passing the batter through the ladle before placing it over the oil.

If it is too thick it will not pass through the holes and if it is too thin, it will turn flat instead of having a round shape. Adjust the thick batter by adding little water at a time, and a thin batter by adding more besan.

Water quantity for batter: It’s hard to give you an accurate quantity of water since it may defer depending on the quality of the besan. Hence I’ve given a range of 1/2 cup and +/- 2 to 4 tablespoons of water.

Batter must drop on its own: Avoid using a spoon to spread the batter. Also, avoid tapping the ladle to force the batter through the holes. Both these actions will cause the boondi to have little tails. It doesn’t really affect the taste, but for the perfect round shape, refrain from doing either of these.

The temperature of the oil: Oil should not be too hot or too low. It should be medium hot throughout the entire process. The batter must float to the surface immediately when it hits the oil.

Fry in batches: Boondi batter cooks pretty quickly once it hits the oil, about 40-50 seconds. So it is best to fry in small batches, as it is easier to remove it quickly from the hot oil. Secondly, the more you crowd the wok, the more the boondi might clump together, and you won’t have separate boondi.

Wipe the boondi jhara before the next batch: To ensure that you continue getting round boondi after the first batch of frying, remember to clean the ladle. You can either wash and wipe it with a paper towel or simply dip it in a big bowl of water and wipe it clean before frying the next batch.

Size of the boondi: This will totally depend on the type of perforated ladle you use.

Hot sugar syrup: The syrup needs to be slightly hot/warm so that the boondi can absorb it properly. If you make the syrup first, heat it again just until it turns slightly hot.

Prefer a crispy sugar coating on the boondi? This recipe yields soft, sticky boondis with a light sugar coating. If you like the hard, crystallized sugar coating, simply cook the sugar syrup to a 1-string consistency.

Frequently asked questions (FAQs)

Why is my boondi not round?

It is not possible that each and every boondi will be round in a batch. It is common to spot a few that won’t be perfect and that’s okay. But if the entire batch of boondi is not round, these could be the possible issues;

1. Runny batter
2. Oil temperature is not right. When the oil is warm the boondis turn out flat.
3. You are holding the boondi jhara too high above the oil. It should only be about 3 to 4 inches above the oil.
4. You did not clean and wipe the ladle after frying a batch of boondi.

Why does the boondi have tails?

This happens if the batter is too thick. Fix it by adding a few teaspoons of water before frying the next batch.

How can I fix a lumpy batter?

This could happen if you add all the water at once. Always add water slowly, and whisk well to get rid of any lumps. Once it looks smooth, you can add water as needed to achieve the right batter consistency. Also, be sure to sift the besan.

To troubleshoot a lumpy batter, simply pass the entire thing through a fine-mesh sieve.

I don’t have a boondi ladle, what else can I use?

You may use any perforated or slotted ladle with medium-sized holes. You may even use a grater.

Don’t I need to add baking soda to the batter?

You don’t really need baking soda in this recipe. Just be sure to whisk the batter really well in one direction for a couple of minutes.

I did try a batch with baking soda and I found that it absorbed almost twice the amount of oil while frying. So, I’d suggest skipping the leavening agent here, since it’s really not needed.

How many calories are in a serving of sweet boondi?

A half-cup serving contains approximately 338 calories, 49.4 grams of carbs, 4.7 grams of protein, 14.7 grams of fat, and 39.8 grams of sugar. For the complete nutritional information, please check the recipe card.

Is it healthy?

Boondi cannot be deemed as healthy, since;

1. it is deep-fried
2. it is loaded with sugars

Can I refrigerate the batter?

Yes, you can! Bring it to room temperature before frying. If the batter looks too thick, adjust the consistency with a couple of teaspoons of water.

You may also enjoy these Diwali treats

Rava laddoo

Coconut ladoo

Coconut burfi with condensed milk

Kaju katli (no-cook)

Badam pista barfi

Mawa barfi

Kesar peda

Karanji

Shankarpali

Poha chivda

Have you made this recipe?

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