Boondi is a popular Indian sweet made from gram flour that is deep-fried and then soaked in sugar syrup. It is loved for its crispy texture, sweet taste, and aromatic flavors. Boondi is often served as a snack or dessert during festivals and special occasions in India. It is also used as a topping for various Indian desserts like raita and kheer. Sweet boondi is a delightful treat that is sure to satisfy your sweet cravings.
This boondi can also be made with Urad dal powder instead of besan. If using Urad dal powder, opt for a ladle with slightly larger holes to facilitate easier dropping into the oil. For a colorful variation, add a few drops of green or orange color to separate batches of batter before making the boondi.
Sweet Boondi
6
servings15
minutes30
minutesSavor the delightful crunch of Boondi, a traditional Indian sweet crafted from gram flour and drenched in sugary syrup.
Ingredients
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
Directions
- Mix flour and baking soda with a little water to form a smooth batter, similar to dosa batter.
- Heat oil in a heavy kadai. Hold a boondi ladle with small round holes over the kadai with one hand. With the other hand, pour some batter over the holes. Tap gently until all the batter has dropped into the hot oil.
- Stir with another ladle and remove when they turn light golden. Set aside and repeat with the remaining batter.
- For the syrup
- Combine sugar and water in a vessel and bring to a boil.
- Add color and simmer until it reaches a one-string consistency.
- Stir in cardamom powder. Add the boondi to the syrup and mix well.
- Spread on a broad plate and sprinkle with cardamom powder. Allow to cool, then gently separate the boondis with a spoon. Store in an airtight container.
Notes
- This boondi can also be made with Urad dal powder instead of besan. If using Urad dal powder, opt for a ladle with slightly larger holes to facilitate easier dropping into the oil. For a colorful variation, add a few drops of green or orange color to separate batches of batter before making the boondi.
Looks beautiful, Kamala! 🙂
can u please tell me for how many minutes exactly we have to boil the syrup becoz yesterda i did this……… what happens when i pour syrup into boondi it becomes like white powder on the boondi…
y it happens
Hi Monisha,
We cannot say exactly how many minutes you have to boil the sugar styrup, since it depends on the quantity, flame etc. You have to check it the consistency and remove it as soon as it reaches the required stage.
ok thank you i try it once again
Be honest, did you try to make laddu and fail cuz it feel apart and you couldn’t make the balls?
Because that’s what happened to me! 🙁
Hi,
Yes. My initial days attempt to make this laddu always fail. However with practice and getting the correct sugar syrup, I started making laddus.