Sweet Boondi Recipe

Sweet Boondi is a delicious sweet made by frying tiny droplets of besan flour batter and combining it with sugar syrup, flavored with cardamom powder and garnished with nuts, dry fruits. Sweet Boondi is easy to make and commonly made for Diwali & special occasions. Learn to make perfect sweet boondi with step by step pictures and video.

I have a great love for Sweet Boondi, okay I admit I have a weakness for sweets.Yes!! I cannot resist when it comes to sweets, I would rather choose the option of walking an extra mile to burn calories instead of controlling myself for sweets. So its gala time at home especially for me to taste the array of sweets I am making for diwali to post here.

About Sweet Boondi

Sweet Boondi is made by passing besan flour batter through a perforated ladle, the tiny droplets from the ladle fall into hot oil and is deep fried. These fried tiny balls are called boondi which is dipped in sugar syrup to make sweet boondi.

This is one of the easy sweets that you can try for Diwali. There is a special boondi ladle to make sweet boondi however you can use a normal perforated ladle that you have at home too.

With just simple and easily available ingredients you can make this sweet quickly and easily. Sweet Boondi has a juicy inside with a grainy sugar coating on the outside, with the flavor of cardamom and edible camphor it tastes so divine.

Sweet Boondi Video

After trying kara boondi I got confident and tried sweet boondi and it came out perfect just the way they serve in marriages and sweet stalls. I have shared tips to get perfect round boondi’s every time. I have shared even the water measures so that beginners don’t get confused with the measurements.

Similar Recipes

• Boondi Ladoo
• Motichoor Ladoo
• Coconut Ladoo
• Maa Ladoo
• Rava Ladoo

Sweet Boondi Ingredients

• Besan flour – Use fine besan flour which is perfect for making sweet boondi.
• Sugar – White granulated sugar is used.
• Flavoring – Cardamom powder is used as main flavoring here. Edible camphor is also used for additional flavoring but it is optional.
• Nuts, dry fruits – Cashews and raisins are used.
• Cooking soda – Cooking soda helps in making boondi’s that are light and crunchy.
• Oil – You can use refined oil or peanut oil or any cooking oil for deep frying the boondi’s
• Salt – Salt is added to lift the sweetness.
• Soda – Soda gives a soft texture to the boondi’s.

Boondi Ladle

There are 2 types of ladle that you can use to make boondi and you can make perfect sweet boondi using either of them. The main difference between the ones I have is the holes in boondi ladle is tiny and the holes in my perforated ladle is slightly bigger.

• Boondi ladle – This ladle is specifically used for making boondi ladoo, kara boondi, sweet boondi etc. You can buy it in stores near you especially during diwali.
• Perforated ladle – This ladle is found in every household used for draining oil while deep frying. We call it arikarandi in tamil. You can make perfect boondi’s using this ladle also.

How to make Sweet Boondi Step by Step

1.First to a pan add 1 tablespoon ghee, add 10 broken cashews fry until golden then add around 15 raisins, 2 cloves fry until raisins turn golden brown. Remove from flame and set aside.

2.To a mixing bowl add 1 cup besan flour along with 1/8 teaspoon salt, 1/8 teaspoon cooking soda and a pinch of turmeric powder or yellow food color.

3.Mix this well first then add around 1/2 cup + 1/8 cup water. Adjust according to the consistency.

4.Whisk it well without any lumps. The batter should be smooth and flowing more like dosa batter consistency. The consistency of the batter is important in getting perfect round shaped boondi.

5.Heat oil – first drop the batter using the back of a spoon.

• Boondi falls flat – the batter is runny so add little besan flour.
• Perfect round boondi – the batter is perfect, ready to fry.
• Tail forms – then batter is thick so add little water, mix then try again.

6.First try one or two boondi’s then pour over the ladle.

7.Place the ladle above the kadai around 3 inches and pour 2 ladles of the batter. Do not crowd. If crowded it will clump together.

8.Do not disturb for the first few seconds until it drips. When the dripping slows down or stops spread it using the ladle like how we spread for making dosa in concentric circles.

9.Flip over and let it cook for 1 minute then drain and remove the boondis.

10.Wipe of the ladle using a wet cloth for each batch so that the holes are open for the batter to drip easily. Else you can wash and wipe of with a cloth too. Repeat to finish.

11.Repeat to finish.

12.When pressed the boondi should be soft and not crisp.

13.Add 1 cup sugar to a pan along with 1/2 cup water.

14.Stir well until sugar dissolves completely. Add 1/4 teaspoon cardamom powder.

15.Let the syrup boil. Keep stirring and checking in between.

16.Check for 1 string consistency. The string should not break in half it should stand and the string will be thick like shown. If it breaks in half then its 1/2 string so cook for few more seconds to get 1 string consistency.

17.Now switch off, remove from flame.

18.Now add the prepared boondi’s, fried cashews, raisins. Crush and add edible camphor.

19.Mix it well and let it rest for 15 minutes for the sugar to be absorbed and boondis to bloom.

20.After few minutes sugar crystallizes and boondis become separated.

Sweet boondi is ready!

Expert Tips

• Always add cashews first while frying then when its fried halfway add raisins and fry till golden brown.
• Batter consistency is very important to get perfect round boondi’s. So be very careful while adding water. Also the distance between the ladle and kadai is important, if you keep it far then the boondi’s will fall flat.
• You can also add a tablespoon pf sugar candy(kalkandu) along with nuts and raisins while mixing.
• The texture should be slightly grainy on the outside and juicy inside, thats perfect sweet boondis!
• Once the batter is ready take a ladle full of batter and add it to the perforated ladle. Let it fall down by itself when the dripping slows down you can spread.
• If you want your sweet boondi’s to be sticky, moist the switch off the sugar syrup in 1/2 string consistency itself.
• I always make boondi’s first then make sugar syrup so that the syrup does not crystallize.
• You can even add a pinch of saffron while boiling sugar syrup. Add rose essence if you like the flavor.

Serving & Storage

Sweet Boondi keeps well in room temperature for about 10 days and in fridge for about a month.

FAQS

1.How do I know whether boondis are cooked?

Cook for 1 to 1 and 1/2 minute after the dripping stops, it will be perfect. In between flip over to cook evenly. The boondi’s should be soft and not crisp like for kara boondi.

2.My boondi’s fall flat, what should I do?

If the boondi fall flat then the batter is runny so add little besan flour and perform spoon test then proceed.

3.My boondi’s have tail, how to rectify it?

If the boondis have tails then the batter is very thick so sprinkle water, perform the spoon test and then proceed.

If you have any more questions about this Sweet Boondi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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Sweet Boondi Recipe

Sweet Boondi is a delicious sweet made by frying tiny droplets of besan flour batter and combining it with sugar syrup, flavored with cardamom powder and garnished with nuts, dry fruits. Sweet Boondi is easy to make and commonly made for Diwali & special occasions. Learn to make perfect sweet boondi with step by step pictures and video.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Servings6

AuthorSharmilee J

1x2x3x

Ingredients

To make boondi

• 1 cup besan flour
• 2 cloves
• a tiny pinch turmeric powder yellow food color
• 10 cashews (broken)
• 15 raisins
• oil to deep fry
• a very tiny pinch edible camphor
• 1/4 teaspoon cardamom powder

To make sugar syrup

• 1 cup sugar
• 1/2 cup water

Instructions

• First to a pan add 1 tablespoon ghee, add 10 broken cashews fry until golden then add around 15 raisins, 2 cloves fry until raisins turn golden brown. Remove from flame and set aside.
• To a mixing bowl add 1 cup besan flour along with 1/8 teaspoon salt, 1/8 teaspoon cooking soda and a pinch of turmeric powder or yellow food color.
• Mix this well first then add around 1/2 cup + 1/8 cup water.Adjust according to the consistency.
• Whisk it well without any lumps. The batter should be smooth and flowing more like dosa batter consistency. The consistency of the batter is important in getting perfect round shaped boondi.
• Heat oil – first drop the batter using the back of a spoon. Boondi falls flat – the batter is runny so add little besan flour. Perfect round boondi – the batter is perfect, ready to fry. Tail forms – then batter is thick so add little water, mix then try again.
• First try one or two boondis then pour over the ladle.
• Place the ladle above the kadai around 3 inches and pour 2 ladles of the batter. Do not crowd.
• Do not disturb for the first few seconds until it drips. When the dripping slows down or stops spread it using the ladle like how we spread for making dosa in concentric circles.
• Flip over and let it cook for 1 minute then drain and remove the boondis.
• Wipe of the ladle using a wet cloth for each batch so that the holes are open for the batter to drip easily. Else you can wash and wipe of with a cloth too. Repeat to finish.
• Repeat to finish.
• When pressed the boondi should be soft and not crisp.
• Add 1 cup sugar to a pan along with 1/2 cup water.
• Stir well until sugar dissolves completely. Add 1/4 teaspoon cardamom powder.
• Let the syrup boil. Keep stirring and checking in between.
• Check for 1 string consistency. The string should not break in half it should stand for a second. If it breaks in half then its 1/2 string so cook for few more seconds to get 1 string consistency.
• Now switch off, remove from flame.
• Now add the prepared boondi's, fried cashews, raisins. Crush and add edible camphor.
• Mix it well and let it rest for 15 minutes for the sugar to be absorbed and boondis to bloom.
• After few minutes sugar crystallizes and boondis become separated.
• Sweet boondi is ready!

Video

Notes

• Always add cashews 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. Also the distance between the ladle and kadai is important, if you keep it far then the boondis will fall flat.
• You can also add a tablespoon pf sugar candy(kalkandu) along with nuts and raisins while mixing.
• The texture should be slightly grainy on the outside and juicy inside, thats perfect sweet boondis!
• Once the batter is ready take a laddle full of batter and add it to the perforated ladle. Let it fall down by itself when the dripping slows down you can spread.
• If you want your sweet boondis to be sticky, moist the switch off the sugar syrup in 1/2 string consistency itself.
• I always make boondis first then make sugar syrup so that the syrup does not crystallize.
• You can even add a pinch of saffron while boiling sugar syrup. Add rose essence if you like the flavor.

Nutrition Facts

Sweet Boondi Recipe

Amount Per Serving (75 g)

Calories 410 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Sodium 32mg1%

Potassium 401mg11%

Carbohydrates 77g26%

Fiber 5g21%

Sugar 55g61%

Protein 10g20%

Vitamin A 21IU0%

Vitamin C 1mg1%

Calcium 36mg4%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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