Sweet boondi is a quick and simple Indian sweet recipe. It is easy to make and requires only 2 ingredients i.e. gram flour and sugar syrup to make at home. it is an ideal dessert recipe that is not only made and served for any celebration. with the same recipe is further extended to make boondi ladoo by shaping it like a ball. Do try this!
The key to making halwai style meethi boondi at home are
- Firstly, for boondi consistency of besan batter is slightly thin and coated. It should easily flow and drip from the skimmer so that it forms a perfect pearl-like boondi.
- Fry boondi on medium flame hot oil. The temperature of the oil should not be either extremely hot or at low while deep frying.
- Sugar syrup for boondi is slightly sticky, it should have any string consistency. also, you can flavor sugar syrup with kewda water, saffron, or rose water.
- meethi boondi stays good for a week in an airtight container or 2 weeks in the refrigerator.
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Recipe video
Sweet boondi | Meethi boondi | mithi boondi | boondi sweet recipe
Ingredients
For boondi
- 1 cup besan
- ¾ cup water or as required
- Oil for frying
For sugar syrup
- 1 cup sugar
- ½ cup water
- ½ tsp cardamom powder
- Pinch of yellow food color - optional
Instructions
- In a bowl, sieve 1 cup besan. Add water gradually and make the thin and coating consistency of the batter.
- Whisk the batter for 3-4 minutes so air particles incorporate into it and it will become light and fluffy.
- Cover and rest for 10 minutes.
- Heat oil in a pan, and prepare boondi pour the batter slowly over a skimmer or any grater. (Refer to video)
- Stir occasionally, until the boondi turns slightly golden.
- Collect all the boondi into a strainer and make sure to drain off the oil completely. Fry all boondi in the same way.
- Now in a pan, add sugar and water. on low flame stir continuously till sugar is completely dissolved.
- now boil for 5 minutes or until the sugar syrup until it turns slightly sticky.
- Then add cardamom powder and food color and mix well. Switch off the gas.
- Add fried boondi into the slightly hot sugar syrup and mix well.
- Cover and rest for 2 hrs so boondi absorb sugar syrup completely.
- Garnish with pistachio and almond slits.
- Meethi boondi is ready. serve or store it in an air-tight container.
Notes
- boondi batter has smooth and free-flowing consistency. It should have a coating consistency also the batter should take shape and fall into drops.
- slightly hot oil into boondi batter gives crispiness and softness to fried boondi.
- place the ladle 3-4 inches above the surface of the oil. Do not place the ladle on very high else boondi will have a tail.
- do not spread boondi batter with a hand or spoon.
- wipe the ladle before you make the next batch.
- no need for any string consistency of sugar syrup.
- sugar syrup must be slightly hot while soaking boondi.
- soak boondi for at least 2 hrs into sugar syrup
- store meethi boondi in an air-tight container for up to 15 days in the refrigerator.
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