Boondi is a Rajasthani snack made from fried chickpea flour. It is normally prepared sweet and can be also prepared plain. Non sweetened boondi can be used to prepare raita which has yogurt and boondi mixed together. To prepare spicy boondi, the batter is mixed with spices and salt before frying .
Today I am going to show you how to prepare sweet boondi. Since this is festive season, I am in mood to prepare festive dishes and here is a easy step by step sweet boondi recipe.
- 1 Cup(140 Grams) Besan Flour/Gram Flour
- 1 Pinch Baking Soda
- 2 Cloves
- 1/2 Tablespoon Raisins
- 1/2 Tablespoon of Ghee/Clarified butter
- Olive Oil(or any cooking oil) for Deep Frying
- Pinch of yellow and green food colors(Optional)
- 1 Tablespoon Powder Cashew nuts or broken cashew nuts
For sugar syrup
- 3/4 Cup(150 Grams) Granulated White Sugar
- 1/2 Cup (117 Ml) Water
In a Small tempering pan fry raisins and cloves on medium heat using 1/2 tablespoon of ghee till raisins look puffy. This should take just a minute.
Remove and keep aside.
Sieve besan flour with soda in a mixing bowl.
Add water little by little to form a thick paste.
Keep adding water till you get flowing consistency batter but take care not to use too much water or too less water.
Divide the batter into 2 by taking in two separate bowls. Add orange food color in one and green in the other.
Check batter consistency by dipping your finger in it and dropping a small drop in the hot oil. It it forms perfect ball, then the consistency is correct.
If it becomes flat, then the batter is too runny, add little more flour. If it forms tails then the batter is too thick. Add little more water.
Normally to prepare boondi, we use boondi laddle with small holes. But I don’t have one so used my flat grater.
In a pan, add oil and heat it.
Check if the oil is properly heated for boondi, drop one small drop of batter in it and if it forms a ball within no time, then the oil is perfectly hot.
Keep the heat on medium.
Now hold the grater on top of the oil, take a laddle full of batter and pour it over the grater and spread with laddle so that the batter drops down through the holes in the oil.
Spread it with the laddle .
Flip the Boondis in 3-4 seconds and remove on a paper towel to remove excess oil.
Repeat for both colored Boondis till the batter is over.
In the other heavy bottom vessel, add sugar and water and cook on medium heat till sugar reaches 1 string consistency. Sir in between.
One string consistency means if you take a drop between your thumb and index finger you can see a single string forming as shown in the right side picture above.
Switch off the stove.
Take the fried boondis and mix cashew nut powder and fried raisins-cloves.
Immedietely drop these boondis in the sugar syrup.
Mix well till they are coated in sugar making them soft and chewy.
Keep it for cooling for around 30 minutes.
The sugar will get absorbed completely in the Boondis and will crystalize .
Mix well and store in the airtight container.