Sweet Boondi (Meethi Boondi)
Sweet boondi is a classic Indian dessert! Crispy, deep-fried, gram flour pearls are soaked in cardamom-scented sugar syrup.
Servings 3 cups (400 grams)
Calories 338kcal
Ingredients
Boondi batter
- 1 cup besan (gram flour or chickpead flour), 120 grams
- 1/2 cup + 2 to 4 tablespoons water
- 1/2 tablespoon oil or ghee
- A pinch of kesari (orange) or yellow food color
For the sugar syrup
- 1 cup granulated sugar, 225 grams
- 1/2 cup water, 125 ml
- Pinch of kesari (orange) or yellow food color
- 1/4 teaspoon cardamom powder
- 1 teaspoon lemon juice, optional
Other ingredients
- Oil or ghee as needed, for deep frying
- 2 tablespoons slivered pistachios optional
- 2 teaspoons edible dried rose petals, optional
Instructions
Boondi batter
- Sift besan in a big bowl.
- Add 1/2 cup water gradually, whisk well to make a smooth, free-flowing batter. Add another 2 to 4 tablespoons of water in increments as needed.
- I added another 2 tablespoons of water, so a total of 1/2 cup + 2 tablespoons of water.
- Add oil or ghee and a pinch of kesari food color. Whisk well for another minute.
- If you like to add more colors like red, green, etc, then divide the batter and add the color just before frying.
- The batter should be smooth, free-flowing, and thick enough to coat the back of a spoon as shown in the pictures.
- Cover and set the batter aside for 15 minutes.
Deep-fry
- After 15 minutes, whisk the batter for another minute.
- 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.
- 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.
- 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.
- Drops of batter will fall into the hot oil and form a round shape. Once the boondi floats stir occasionally.
- 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.
- Repeat the same process with the rest of the batter.
- 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.
Prepare the sugar syrup
- Add sugar and water to a pan. Mix well and bring to boil on medium heat.
- 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.
- Switch off the heat and add cardamom powder and a pinch of orange food color. You may add about 1 teaspoon of lemon juice to avoid crystallization.
- Allow to cool down for 2-3 minutes.
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.
- Cover, and set aside so that the boondis absorb the sugar syrup.
- Stir occasionally after a couple of hours. Allow it to dry overnight.
- The boondis will have a light coating of sugar crystals, and they will turn soft and juicy.
- If you prefer sticky boondi, soak for about 3-4 hours in the syrup.
- Garnish with slivered pistachios. Enjoy!
Video
Notes
Nutrition Disclaimer: The nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.
Kindly refer to the storage instructions, recipe tips, and FAQs for more info related to this post!
Nutrition
Serving: 0.5cups (65 grams approx) | Calories: 338kcal | Carbohydrates: 49.4g | Protein: 4.7g | Fat: 14.7g | Saturated Fat: 2.7g | Sodium: 14mg | Potassium: 183mg | Fiber: 2.3g | Sugar: 39.8g | Calcium: 12mg | Iron: 1mg