Thursday, 9 April 2015

Sweet Boondi recipe

Ingredients :-
Besan (Gram flour) - 1 cup
Turmeric powder - a pinch (for colour) (its optional)
Oil/Ghee for deep frying
Water - as required

For Sugar syrup:-
Sugar - 1 cup
Water - 1 cup
Cardamom powder - 1/2 tsp

Dry fruits (almond, raisins, cashew nuts)  
Clove - 2/3 nos.
Cardamom - 2/3 nos.

Take a big wide bowl, sieve the gram flour properly. Add water slowly and make a lumps free smooth batter. The consistency of batter should neither thick nor watery. You can check by pouring little batter in strainer and if it falling easily then its ok, if not then add little water. Keep aside the batter.

For Sugar syrup, in a pan or kadai add sugar and water and let it boil. Make one string consistency of syrup, add cardamom powder. When its done, switch off the flame.

For colourful boondi, I've divided the batter in two bowls. In first bowl, added little pinch of turmeric powder and in 2nd bowl, added raspberry colour for red boondi. Mix it properly and keep aside. You can use any food colour as your choice.  

Now, heat oil in a pan. Take one laddle full of batter and pour over the strainer and spread slowly. So that the boondi drops in to the oil. Deep fry in a medium flame, remove the boondi by using another strainer. Repeat the steps to make more boondi, before starting the process wash and clean dry the strainer, then continue.
Put the boondi in the warm sugar syrup and mix it. 

For garnishing, heat little ghee in a pan and fry the dry fruits, clove, cardamom and then mix it with the boondi. 

Now your Sweet boondi is ready. You can keep it for a week in an air tight container and enjoy !!!  

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