Sweet Boondi | Meethi Boondi | Sev Bundi
Sweet Boondi or Meethi Boondi or Sev Boondi are sweet, tiny golden pearls made with gram flour/besan and dipped in sugar syrup. Festivities or puja in India is incomplete with out this popular Indian sweet boondi recipe.
Equipment
- Boondi Jhara/ Skimmer with small holes
- Large deep frying pan
- Large bowl
- whisk
- Ladle/large spoon for pouring batter
- Large perforated ladle for removing the boondis from hot oil
Ingredients
For the Boondi
- 1 1/2 cups Besan/Gram flour/ Chickpea flour Sifted so that there are no lumps
- 1 tsp Oil (veg/sunflower)
- Water to make a flowing batter
- Orange/ green Food colouring (optional)
Sugar Syrup
- 1 1/2 cups Granulated sugar
- 2 cups Water
- 3-4 Green Cardamom Roughly pounded in pestle and motor
Other ingredients
- Oil For Deep frying
- Nuts to garnish (optional)
- Sev to serve (optional)
Instructions
Make the Boondi Batter
- In a large bowl add the sifted gram flour and slowly add in water and whisk until you get a lump free thick batter. Then slowly pour in more water to make it a flowly batter (Just like crepes batter). Finally add a teaspoon of oil to the batter and whisk. Let it rest for 1-2 hours.
- After resting, take some batter in 2 small bowl and add food colouring and mix. (this step is optional)
Make the Sugar Syrup
- Add the sugar in a saucepan along with 2 cups of water and cardamons. Mix the sugar and water and put it to boil. Boil for 4-5 minutes until you the sugar syrup feels a bit sticky. The syrup consistency will be quite thin, We are not looking for any thread consistency. turn off the heat as soon as it feels sticky. Add few drops of lemon juice if you are worried about crystallisation.
To make Boondi
- Heat enough oil in a kadhai/frying pan to deep fry the boondi.Test the oil by adding few drops of batter in the oil. If it sizzles and rises immediately, the oil is ready.
- Now hold the jharra/slotted spoon over the hot oil about 6-8 cms and Pour a ladle spoon of batter over the jharra/slotted spoon. It will fall like raindrops in the hot oil.
- Spread in circular motion. Do not tap the slotted spoon this may lead to some tail wala boondis. Do not over crowd.
- One more important thing and a small tip: never use the same jharra/slotted spoon that was used for dropping the batter in the oil. Wash it immediately or what I did, I kept a large bowl with water near by and dipped the used jharra in the water immediately after using. For the next round just take it out of the water and wipe it dry with a clean cloth or kitchen towel and use. Continue this process every time you pour the batter.
- Fry the boondis for 30-40 seconds until crisp. The boondi should not be brown in colour.
- Now with the help if another perforated skimmer remove them from the oil and and transfer on the paper towel.I fried the coloured boondis in the end.
- Lastly add the boondi in the hot syrup. toss and mix them with the sugar syrup. Now leave them for 1-2 hours for soaking all the syrup.
- Garnish them with some nuts and enjoy them cold or warm or with some sev just how I like it.
