Sweet Boondi
(Boondi laddoo)
Boondi is a mouthwatering dessert. It is prepared to celebrate festivals and important events. Sweet boondis are given as a Prasad especially on Tuesday after Hanuman pooja.
Boond means “drop” in Hindi and Boondi looks like a drop. These drops (Boondi) are made from gram flour (Besan). Gram flour batter is slowly poured into hot oil through a Boondi Jhara or perforated spoon. This batter will then drop into the pan in the form of small circular droplets, after frying them they are soaked in sugar syrup. Once they are soaked they are eaten as sweet boondi.
Boondis are made for making boondi ladoo and also for making salty snack and boondi raita. It seems difficult to make boondi but they are fairly simple to prepare, but time consuming.
Boond means “drop” in Hindi and Boondi looks like a drop. These drops (Boondi) are made from gram flour (Besan). Gram flour batter is slowly poured into hot oil through a Boondi Jhara or perforated spoon. This batter will then drop into the pan in the form of small circular droplets, after frying them they are soaked in sugar syrup. Once they are soaked they are eaten as sweet boondi.
Boondis are made for making boondi ladoo and also for making salty snack and boondi raita. It seems difficult to make boondi but they are fairly simple to prepare, but time consuming.
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Ingredients for Boondi:
1 Cup besan (gram flour) ¾ Cup of water Ingredients to be added to the Boondi: 2 Tablespoons thin sliced almonds (10 almonds) 1 Tablespoon pistachio nuts thin sliced (10 Pistachio nuts) Ingredients for syrup: 1¼ Cup of Sugar 1 Cup of water ½ Teaspoon crushed cardamom seeds 10 String of saffron Few drops of yellow coloring Utensils needed: Boondi jhara or choose one of these.... Perforated spoon / flat ladle with holes or a strainer with the holes Cooking measurement conversion Measurement converter |
Besan (Gram flour)
Boondi jhara
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Perforated spoon
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Strainer with holes
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Direction for making the syrup:
1. In a sauce pan add sugar and water and boil on medium heat for 10 to 15
minutes or until water evaporate to half and syrup become thick to one thread
consistency or syrup temperature reach to 220 degree. You can check single
string, by swiping little syrup on your index finger, rub it on thumb and slowly
stretch, when you get single string consistency switch the flame on to simmer
so that syrup does not become thick.
2. Add crushed cardamom seeds, saffron and few drops of yellow color and mix,
keep it aside.
1. In a sauce pan add sugar and water and boil on medium heat for 10 to 15
minutes or until water evaporate to half and syrup become thick to one thread
consistency or syrup temperature reach to 220 degree. You can check single
string, by swiping little syrup on your index finger, rub it on thumb and slowly
stretch, when you get single string consistency switch the flame on to simmer
so that syrup does not become thick.
2. Add crushed cardamom seeds, saffron and few drops of yellow color and mix,
keep it aside.
Add water in the sugar
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Add crushed cardamom, saffron & yellow color
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Direction for making the Boondis:
1. In a bowl add besan (gram flour) and add little water at a time and mix to
make a smooth pancake like batter or slightly thicker than dosa batter
2. Heat oil in a wide pan, so that the frequency of making boondis will become
less and make more boondi's in every single batch. For first 5 minutes turn the
heat high, once oil heats up turn the heat down to medium.
3. When oil start smoking that means it is hot enough, to test drop a small drop
of batter in the hot oil, if it start sizzling and comes up it means it is the right
heat but if it become too dark quickly it means oil is too hot, turn the heat
down.
1. In a bowl add besan (gram flour) and add little water at a time and mix to
make a smooth pancake like batter or slightly thicker than dosa batter
2. Heat oil in a wide pan, so that the frequency of making boondis will become
less and make more boondi's in every single batch. For first 5 minutes turn the
heat high, once oil heats up turn the heat down to medium.
3. When oil start smoking that means it is hot enough, to test drop a small drop
of batter in the hot oil, if it start sizzling and comes up it means it is the right
heat but if it become too dark quickly it means oil is too hot, turn the heat
down.
Besan batter
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Heat the oil
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4. Before you start making boondi check the consistency of batter by pouring a little batter over spatula and see if the boondi’s are easily falling out or not. If
the batter does not drop right away through the holes it means it is too thick
then add some water in the batter, if you have more water than boondi will go
flat and form like a lump then add some besan. Batter should be like dosa
consistency.
5. Now take a perforated spoon and hold in your left hand about 1½ “above the hot oil, with the right hand fill a ladle with the besan mixture and pour over the perforated spoon without spilling over the edge of the spoon, shake or tap the edge of the spoon or with the back of the ladle spread the batter all around like you make dosa, batter will start falling in very fine drops into the oil and sets into boondi. If you do not tab or shake the batter will fall on one place into the pan. Drop enough boondi into the oil so they just cover the surface of the oil in frying pan in a single layer. Do not over crowd the oil.
the batter does not drop right away through the holes it means it is too thick
then add some water in the batter, if you have more water than boondi will go
flat and form like a lump then add some besan. Batter should be like dosa
consistency.
5. Now take a perforated spoon and hold in your left hand about 1½ “above the hot oil, with the right hand fill a ladle with the besan mixture and pour over the perforated spoon without spilling over the edge of the spoon, shake or tap the edge of the spoon or with the back of the ladle spread the batter all around like you make dosa, batter will start falling in very fine drops into the oil and sets into boondi. If you do not tab or shake the batter will fall on one place into the pan. Drop enough boondi into the oil so they just cover the surface of the oil in frying pan in a single layer. Do not over crowd the oil.
Pour the besan mixture over spoon
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Shake or tap the spoon
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Or spread the batter with the back of the ladle
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Boondis start bubbling
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6. As soon you
drop boondi in the oil, it will vigorously bubble, with another spatula stir
the boondis and when the bubbles stops, remove them immediately or until
boondis are light gold in color. It takes about a minute to fry the boondies.
They should fry but not crispy this will make them soak better in the syrup. Take
the boondi out of the oil and place them over paper towel so that extra oil
observed by paper towel.
7. Turn the heat to low before you fry another batch each time wash the spoon and wipe clean with a kitchen towel nicely so that holes do not become clogged otherwise boondi will not fall. Drop the boondis and raise the heat to low medium.
Repeat the process of making boondi with rest of the batter
7. Turn the heat to low before you fry another batch each time wash the spoon and wipe clean with a kitchen towel nicely so that holes do not become clogged otherwise boondi will not fall. Drop the boondis and raise the heat to low medium.
Repeat the process of making boondi with rest of the batter
Boondies are fried
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Fried boondi
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8. Add the fried boondi in the warm syrup for about 1 hour. Stir and shuffle
the boondis occasionally. Keep the syrup warm. Turn the stove on very low
heat.
9. Once boondis are soaked add half of chopped pistachio and chopped almonds and mix. Remove the bondis from the syrup and spread them in a plate so that they do not stick together.
10.Transfer the boondi in a serving dish and sprinkle other half chopped almonds and pistachio nuts. If you are not serving you can store them in a container.
the boondis occasionally. Keep the syrup warm. Turn the stove on very low
heat.
9. Once boondis are soaked add half of chopped pistachio and chopped almonds and mix. Remove the bondis from the syrup and spread them in a plate so that they do not stick together.
10.Transfer the boondi in a serving dish and sprinkle other half chopped almonds and pistachio nuts. If you are not serving you can store them in a container.
Add the fried boondies in warm syrup
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Add thin slice almonds and pistachios
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Sweet Boondi
10. If your are makeing ladoos then once boondis are soaked and they are still
warm take some boondis in your palm and make a tight fist so that the boondis
hold together then by squeezing them make a round ball. You can make boondi
ladoo larger or smaller as your preference. Then place them in a plate. See
Boondi ladoo
11. Allow the ladoos to cool to room temperature before serving.
warm take some boondis in your palm and make a tight fist so that the boondis
hold together then by squeezing them make a round ball. You can make boondi
ladoo larger or smaller as your preference. Then place them in a plate. See
Boondi ladoo
11. Allow the ladoos to cool to room temperature before serving.
Take some boondi in the palm
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Ladoo is made
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Ladoo's
Tips:
1. To make perfect Boondi you need Boondi jhara but it is not easily available.
You can use regular spatula with holes for dropping the boondis in the oil.
2. If the boondi become dry then sprinkle little water and microwave it for few seconds before serving.
3. All the boondi may not come in same size or they come with tails. Do not discard them just break the big pieces and if the tail is big break it.
4. The oil temperature is the most important aspect to make perfect boondis. If the temperature of the oil reduces the boondis will stick together. The boondis should cook and come up separately.
1. To make perfect Boondi you need Boondi jhara but it is not easily available.
You can use regular spatula with holes for dropping the boondis in the oil.
2. If the boondi become dry then sprinkle little water and microwave it for few seconds before serving.
3. All the boondi may not come in same size or they come with tails. Do not discard them just break the big pieces and if the tail is big break it.
4. The oil temperature is the most important aspect to make perfect boondis. If the temperature of the oil reduces the boondis will stick together. The boondis should cook and come up separately.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
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Besan ka ladoo Phirni
Makhana kheer Shrikhand
Boondi ladoo Kheer
Besan ka halwa Carrot halwa
Besan ka ladoo Phirni
Makhana kheer Shrikhand
Boondi ladoo Kheer
