Sweet Boondi or Meethi Boondi is a very famous and delicious Indian Sweet often served as Prasad at temples and homes. It is also made at special occasions like Diwali, Dussherra, Marriages. This is a very simple recipe if proper procedure is followed. It requires little skill and also getting used to preparing the Boondi. The Besan Batter and the Sugar Syrup (Chasni) plays very crucial role in achieving the desired result. You will require a special Jara or Big Spatula with holes for preparing the Boondi. These boondi are often flavoured with cardamom (elaichi), edible camphor and cloves (laung) and saffron or food colour is used to give it colour. Chasni or Sugar Syrup is usually kept sticky so that the Boondi absorb the same to achieve that Juicy taste. This traditional Indian sweet is loved by all.
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Ingredients:
1/2 Cup Gram Flour (Besan)
1/2 Cup less 2 Tsp Sugar
1/4 Cup plus 2 Tsp + 1/4 Cup plus 1/8 Cup Water
2 Tsp Oil
1/8 Tsp Cardamom powder (Elaichi powder)
1/8 Tsp Saffron Food Colour
Serving: Makes 150-200 gm Boondi
Preparation time: 15 min
Cooking time: 15 min
* 1 Cup = 200 ml
Method:
1. In a Pan add Sugar and 1/4 Cup plus 2 Tsp Water and cook on high flame stirring constantly. Once water starts to boil cook for 2 min and then switch off flame. Keep aside. Measurement for Syrup (Chasni) is 1 Cup Sugar to 3/4 Cup Water.
2. In a bowl take Gram Flour (Besan). Prepare smooth batter by slowly adding 1/4 Cup Plus 1/8 Cup Water.
3. Add Oil and mix well. The batter should be free flowing consistency so that it can easily drop in oil while frying. Excessive free flowing batter will result in flat Boondi. So it is important to follow the measurement. Measurement for Batter is 1 Cup Gram Flour (Besan) to 3/4 Cup Water.
4. Heat Oil and take a Boondi Jara (Size No. 1). Test oil by putting a drop in hot oil and if the boondi comes up it is ready. Oil should not be very hot. Now fry Boondi by placing Jara over the Oil Pan and evenly spreading batter on the Jara. Boondi should drop in oil freely. Spoon should not be used on Jara to stir batter in to oil.
5. Remove the Fried Boondi on Paper napkin after 1 or 2 stir. Boondi cooks fast and so it is important to ensure not to over cook or it will turn red. Repeat the process step 4 and 5 for rest of the Boondi. Ensure Boondi Jara is washed or wiped for each lot to ensure perfect round Boondis.
6. Now take Syrup and check consistency once. It should be sticky and there would not be any string (tar).
7. Add Cardamom Powder (Elaichi powder) and Saffron Food Colour to Chasni (Syrup) and mix well. Flavouring is optional and one can even use Edible Camphor and Cloves (Laung). Instead of Saffron Food Colour one may also use Saffron.
8. Add Fried Boondi to Chasni (Syrup) and mix well to coat Boondi well. Cover with a plate.
9. After 1 or 1 1/2 hour mix the Boondi again. Cover with a plate and let Boondi absorb Chasni (Syrup) for 6-8 hours or over night.
10. Sweet Boondi is ready to serve!
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