Sweet boondi an easy and delicious sweet that you can try for any festival or special occasions. Sweet boondi recipe with step by step pictures.
I have a great love for Sweet Boondi (Boondhi)…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…:O So its gala time at home especially for me to taste the array of sweets I am trying for diwali to post here.
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.
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Sweet boondi recipe
Sweet boondi a easy and delicious sweet that you can try for any festival or special occasions. Sweet boondi recipe with step by step pictures.
Servings3
Ingredients
- 1 cup besan flour
- oil to deep fry
- 2 nos cloves
- a tiny pinch yellow food color
- 1 nos nos cardamom powderws
- 1 tbsp cashews
- 1/2 tbsp raisins
- a very tiny pinch edible camphor
To make sugar syrup
- 3/4 cup sugar
- 1/2 cup water
Instructions
- 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!
Notes
- 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.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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Method:
- 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!
My Notes:
- 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.
Shobana Vijay
Wow..sharmilee.That was awesome.My kids love sweets.Its really wonderful to see the perfection in your recipe.Done a great job.
srikars kitchen
Boondi looks yummy & perfect.. Nice entry..
CHITRA
Prefect boondis. wish i could make like this 🙂
achoo
hi…. i would like to know how to find that string consistency while preparing sugar syrup… i.e how long it has to boil so that we will get that consistency…
SHARMILEE J
Its not advisable to go with the timing….just keep checking every now and then to get the desired consistency
AparnaRajeshkumar
Thats a great One sharmi ! Love your idea of wiping the ladle !
Lavi Raj
i too have the same boondhi laddle! its not small. looks absolutely perfect! looking forward to see laddu soon!
sindhuja
Hi
will you plz tel me quantity in kilograms. I mean besan flour and sugar.
Veena Theagarajan
looks so tempting..
Sangeetha M
wow..so perfectly made sweet boondis…hope to see boondi laddu this year from you 🙂 i know you gonna make us "wow" with your cute n perfect boondi laddus 🙂
Arthy Suman
used to have these in my neighbours house when i was a child
Tharani
Thanks a lot. I made it for Diwali.. 🙂
Tharani
Thanks a lot!! I made it for Diwali… So Delicious…
Thulasi Devi
Boondi is my favorite; your recipe here looks so simple and yummy. I have always taken them from sweet marts…would love to try on my own. I am afraid I may not get this so perfectly.
Rita Mansukhani
Hi Sharmilee, Rita here this above Sweet boondi has an ingredient as Edible Camphor. Is there any other name for this ingredient specially in Hindi.
SHARMILEE J
I am not sure of the hindi name, just give a google search and see….But you can skip that too if you are not comfortable adding it.
Rita
ok Sharmilee i shall skip it
Chella KS Nathan
tried it sharmee , incredible it was. i have no words to thank you. it was perfect not like my first time. 🙂 thank you so much
PRIYANKA JAISWAL
I made it twice but both the times it was not as soft as we get in the market.
SHARMILEE J
If you let it fry till crispy then it will become hard…..Also the batter consistency matters the most
PRIYANKA JAISWAL
Thank you so much for your advice. Next time I will definitely follow it.
துளசி கோபால்
Perfect! Visiting your blog first time. Amazing! God bless!
Tamizh
Can we add brown sugar to prepare sugar syrup?
Sharmilee J
Not sure…don’t think it will work