Last year I tried kara boondi and from then I gained confidence in getting perfect boondis so got myself the boondi laddle last week for making sweet boondi.And thanks to Lavi for giving me tips for the sugar syrup….This is the first time I making sweet boondi and now I am confident enough to try boondi ladoo…hmm dont think can make it this year, sure to post it soon.
Sweet Boondi Recipe – Ingredients
Preparation Time : 15 mins | Cooking Time : 25 mins | Makes : 2 and 1/2 cups
Recipe Category: Sweet | Recipe Cuisine: South Indian
Besan Flour(Kadalai Maavu) – 1 cup
Cooking soda – a very tiny pinch(mustard size)
Oil – to deep fry
Cloves – 2
Yellow food color – a tiny pinch
Cardamom – 1 powdered
Cashews – 1 tbsp broken
Raisins – 1/2 tbsp
Edible camphor – a very tiny pinch
To make the sugar syrup
Sugar – 3/4 cup
Water – 1/2 cup(sugar should be just immersed so adjust accordingly)
- In a pan – add a tsp of ghee and fry add cashews fry till slightly browned then add raisins,cloves and fry till golden brown,keep aside.Sieve besan flour with soda and transfer it to a mixing bowl.Add water little by little to form a thick paste.
- Then add more water to form a flowing batter, then add yellow color.We need 2 laddles for making boondhi : one for making the boondhis and another for draining them from oil.Here is where we need to be very careful. If the batter consistency is not perfect the balls will not be round and it will have tails.
- To check if the batter is in correct consistency : First take a spoon and dip the backside of the spoon into batter and hold it on top of the preheated oil. If it drops as perfect rounds then the batter is perfect.Pour one ladle of batter over the ladle with the hole holding it just above the oil as shown in the picture.It will drip down by itself, you can even spread it using the laddle in circular motion(like we make dosa) for quicker process.Turn over to cook on both sides evenly.It should not be crispy just cooked.
- Wipe off the boondi laddle with a cloth for each batch.Alternatively you can wash the boondi laddle and wipe it clean and then start the next batch.Repeat to finish the entire batter.In a broad vessel first add sugar with water till immersing level and heat it up.
- Check for single string consistency ie If you take a drop between your thumb and index finger you can see a single string forming as shown below in the 1st thumbnail – thats the right consistency,Set aside.Drain the boondis in a tissue and immediately add it to the prepared warm sugar syrup.Once you add all the boondis add edible camphor,cardamom powder, and ghee fried cashews,raisins and cloves.Mix well it may look sticky at this time, give atleast an hr or 2 standing time for the boondis to absorb the sugar syrup and for the sugar to crystallise.
Store in an airtight container and enjoy your homemade sweet boondis!
- It keeps well for a week in room temperature itself.
- Always add cashes first while frying then when its fried halfway add raisins and fry till golden brown.
- Batter consistency is very important to get perfect round boondis.So be very careful while adding water.
- You can also add a tbsp pf sugar candy(kalkandu) along with nuts and raisins while mixing.
- I clicked the next day as by the time the boondis crystallized the lighting was already gone.So I preserved a cup of boondis for the photoshoot next day 🙂
- You can just heat up the sugar syrup for a second while adding the boondis.This is to make syrup little loose.
- The texture should be slightly grainy on the outside and juicy inside, thats perfect boondis!
- When we drop the batter with the back of the spoon and If it drops and forms balls with a tail – then the batter is very thick so add little more water to make it runny. Do the same spoon test. Once the batter is ready take a laddle full of batter and add it to the perforated laddle. Let it fall down by itself else tap it or using the same laddle used for pouring just spread it as shown in the below pic so that it drops down.
- If the batter is watery then the balls may fall flat so add little more besan flour.
- If you want your sweet boondis to more moist the switch off the sugar syrup just before single string is formed this way you will get sticky,moist and juicy boondis.