Sweet Boondi

"South India has a rich culinary heritage, and Sweet Boondi is one such sweet that has been enjoyed for generations. This crunchy and delightful ball of sweetness is the base ingredient for one of India's most popular sweets - Laddus.

Imagine biting into a crunchy, sweet ball, and feeling the rush of flavors explode in your mouth. That's the magic of Sweet Boondi, and it's what makes it such a popular snack in South India.

Whether you're in the mood for something sweet and crunchy, or simply want to try something new, Sweet Boondi is a must-try. And the best part? It's incredibly easy to make, so you can enjoy it anytime you want.

So, why not serve up a batch of Sweet Boondi with hot tea and savories, and treat your family to a delightful treat that they'll never forget?

We're sure they'll love it, and you will too! So, go ahead and give this recipe a try, and share your thoughts with us in the comments below. We can't wait to hear what you think!"

Sweet Boondi

If you like this recipe, explore more of my other Diwali sweet recipes Milk Halwa, Rava Ladoo, Boondi Ladoo, Pineapple Kesari, Badam Burfi, Carrot Halwa, Pumpkin Halwa, Beetroot Dates Halwa, Badam Kheer, Rasmalai Recipe, Milk Peda, Gulab Jamun, Kalakand, Kesari, Custard Halwa, Butter Murukku, Thenkuzhal Murukku, Saffron Butter Cookies, Paruppu Vadai, and Urad Dal Vadai.

Sweet Boondi 2020-01-14 02:04:54

Sweet Boondi

Serves 6
Prep Time: 00:01
Cook Time: 00:20
Total Time: 00:30

Ingredients

• 1 cup Gram Flour/Besan Flour/Kadalai Mavu
• 1/8 tsp Baking Soda
• a pinch Salt
• a pinch Orange, Red and Green Food Colours
• 1/2 cup or as needed Water
• for deep frying Oil
• 3/4 cup Sugar
• 1/2 cup Water
• 1/2 tsp Cardamom Powder
• 1 tbsp Ghee
• 10, broken into small pieces Cashews
• 15 Raisins
• 4 Cloves

Instructions

• Sieve gram flour in a bowl. Then add salt, baking soda, food color and water, mix it well until the batter becomes smooth. The batter should be little thick.
• (Notes: Make the batter perfectly then only you will get round boondi. If the batter is too thick, then you will get boondis with a tail, so add one tbsp of water to the batter and try again. If the batter is too thin, then you will get flat boondis, so add a tbsp of batter and mix well.)
• Meanwhile, heat a wide pan with enough oil over low to medium heat.
• When the oil heats, hold a boondi karandi or a perforated ladle (ladle with holes) over the oil.
• Then pour a ladleful of batter over the ladle and gently tap the ladle or spread it out to let the batter fall drop by drop into the oil.
• Fry the boondi till they are little crisp but not brown and when the sizzling sound of the oil begins to quiet down.
• Take out the boondi on a clean kitchen towel to drain off the excess oil.
• Then wipe off the ladle with a cloth for each batch.
• Take two ladle batter for red and green colour in two separate small bowls.
• Mix green and red colours separately. This is an optional step, only if you are adding food colours. Otherwise, repeat the process with the rest of the batter.
• Take sugar and water in a pan, mix well and bring it to boil until you get a single string consistency.
• When you take the spoon from the syrup and see, the last drop falling from the syrup form a single string like consistency. Add in cardamom powder, mix well. Switch off the heat.
• Then add the fried boondis into the syrup. Gently toss them and mix till boondis are well coated in sugar syrup.
• Finally, heat a small pan with ghee.
• When the ghee melts, add cashews, fry till they become golden brown, then add raisins, fry until puffed and add in cloves and fry until spluttering.
• Pour this ghee mixture over the boondis, mix well until combined.
• Let this sit for 1/2 to 1 hour or until the sugar syrup is completely absorbed by boondis and the sugar in the syrup is crystallized.

By Santhi Therese
The Indian Claypot

Sieve gram flour in a bowl. Then add salt, baking soda, food color
and water,

mix it well until the batter becomes smooth.

Take two ladle batter for red and green colour in two separate small bowls.

Mix green and red colours separately.

Meanwhile, heat a wide pan with enough oil over low to medium heat. Then the oil heats, hold a boondi karandi or a perforated ladle (ladle with holes) over the oil. Then pour a ladleful of batter over the ladle and gently tap the ladle or spread it out to let the batter fall drop by drop into the oil.

Fry the boondi till they are little crisp but not brown and when the sizzling
sound of the oil begins to quiet down.

Take out the boondi on a clean kitchen towel to drain off the excess oil.
Then wipe off the ladle with a cloth for each batch.

Take sugar and water in a pan, mix well and bring it to boil until you get a
single string consistency.

Add in cardamom powder, mix well. Switch off the heat.

Then add the fried boondis into the syrup. Gently toss them and mix till boondis are well coated in sugar syrup.

Finally, heat a small pan with ghee.

When the ghee melts, add cashews,

fry till they become golden brown, then add raisins, fry until puffed and
add in cloves and fry until spluttering.

Pour this ghee mixture over the boondis, mix well until combined.

Let this sit for 1/2 to 1 hour or until the sugar syrup is completely absorbed
by boondis and the sugar in the syrup is crystallized.