Sweet Boondi

Filed under Sweets, Vegetarian
4.3, 6 reviews

Advance Vishu and Easter wishes...

Recipe Details  
4.3, 6 reviews

Posted by
Posted on 11, Nov 2012
Serving 10-15 people
Ready in 40-60 minutes
Post Views 3.1 K views
Post Rating 4.33 out of 5 , from 6 reviews

For Boondies

  • Bengal Gram flour, Besan Flour - 250 Gms
  • Ghee - 2 Tablespoon + for deep frying boondies
  • Cardamom powder - ¼ Teaspoon
  • Water as required

For Sugar Syrup

  • Sugar - 1 ½ cup
  • Water - ¾ cup
  • Orange color - 1 pinch

Boondi Preparation :

  1. Take besan flour in a bowl, add 2 tablespoon of ghee.Then add little water and mix it well without any lumps.
  2. Now add water little by little and make a slightly thin batter. The consistency should be that of dosa batter.
  3. In a heavy bottomed deep pan, heat enough ghee to deep fry the boondies on medium heat.
  4. Once the ghee is hot enough, hold a perforated spoon above the ghee over the center of the pan and pour some of the batter onto the perforated spoon.
  5. The batter will start dropping through the holes into the oil.
  6. Fry them until light golden in color and crispy on low heat.
  7. Remove the boondies out of the ghee with a slotted spoon and transfer to a large bowl.
  8. Continue the process with rest of the batter.

Sugar Syrup Preparation :

  1. In a sauce pan, add in the sugar, water and bring to boil on medium heat.
  2. When the syrup comes to a boil, add color and stir until the sugar is completely dissolved.
  3. Stir until it reaches one string consistency. Remove from heat and let it cool slightly.

Mixing boondies in Sugar Syrup:

  1. Once the boondies are completely cooled, pour the warm sugar syrup over the boondies and add in the cardamom powder.
  2. Gently mix it with a spoon and let it cool for 2-3 hours.
  3. Store it in an air-tight container and use as needed.
4.3, 6 reviews

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