- Besan flour – 2 cups (heaped)
- Rice flour – two teaspoon
- Cooking soda – a pinch
- Oil for deep frying
- Sugar – 2 cups
- Water – 1 cup
- Few drops of kesar colour
- Cardamom Powder – 1 teaspoon
Mix flour and baking soda with little water to a smooth batter (Like dosa batter). Heat oil in a heavy kadai. Hold boondi ladle with small round holes on top with one hand. With the other pour some batter all over the holes. Tap gently till all batter has fallen into hot oil. Stir with another laddle and remove when light golden. Keep aside. Repeat for remaining batter.
Put sugar and water in a vessel and boil. Add colour and boil till sticky (half string consistency) but no thread has formed. Add cardamom powder and mix.
Now add the boondi into the syrup and mix well. Spread it on a broad plate. Sprinkle cardamom powder. When it is warm enough to touch, gently separate the Boondies by your fingers. Allow to cool. Store it in an air tight container.
Note: This boondi can also be made from Urad dhal powder instead of besan. If you use urad dhal powder, then use ladle with slightly big holes so that the batter will drop easily in the oil. You can also add few drops of green, orange colour in separate batches of batter and make boondi. It looks very colourful.