Meethi boondi (Sweet Boondi) is a classic Indian dessert! Crispy, deep-fried, gram flour pearls are soaked in cardamom-scented sugar syrup. Learn how to make the perfect sweet boondi with the help of all the tips and tricks mentioned in the post!
Sweet Boondi is a super easy and quick-to-make dessert recipe. The main ingredients used to prepare this recipe are gram flour, saffron, almonds, green cardamom, ghee, and sugar.
Boondi or Bundi are tiny pearls of fried chickpea flour (known as Besan or Gram flour). They are fried in oil to make just plain boondi or dipped in sugar syrup to make sweet boondi. Sweet Boondi / Meethi Boondi Recipe is an Indian sweet recipe with a crisper surface and sugary juice within
Why you would love meethi boondi?
- Has all the taste of boondi ladoo but requires less effort
- Needs just three basic ingredients, besan, sugar, and oil
- Is soft, sweet, juicy, and quite addictive
- Is perfect to be made and shared during Diwali or any other festive or joyous occasion
It is a must-try recipe for all those who have a thing for sweet dishes and desserts. Sweet Boondi would be loved by adults and kids alike. Enjoy!
Ingredients for meethi boondi
- 1 cup Gram flour (besan)
- ½ cup Water + 2 tablespoon
- ¼ tsp baking soda
- A pinch of Kesari (orange) or yellow food color
- Oil, to deep fry
for sugar syrup:
- 1 cup sugar
- ½ cup water
- ½ teaspoon cardamom powder
- ¼ tsp saffron food colour
Instructions for meethi boondi
Run besan/gram flour through a sieve or with a fork to break any big lumps.
Add a pinch of baking soda and 1/2 cup + 3 tablespoons water and mix to form a free-flowing batter. (don’t add all the water at a time).
Add a pinch of kesari food color. Whisk well for another minute.
Cover and set the batter aside for 15 minutes.
- Meanwhile Add sugar, and water to a saucepan. Bring to a boil. Cook for 2 -3 minutes.
Once it starts boiling, cook for another 2 to 3 minutes or just until the syrup is sticky to the touch. We are not looking for any string consistency here.
Add in cardamom powder,and saffron food colour and mix well to make syrup.
- Switch off the heat and Allow it to cool down for 2-3 minutes.
- Now Heat enough oil or ghee in a pan.
Add a drop of the batter to the oil to check if it has reached the right temperature.
To prepare boondi, pour a ladle of batter slowly over the skimmer (jhara) or grater.
Drops of batter will fall into the hot oil and form a round shape. Once the boondi floats stir occasionally.
The boondi need not be brown. After one minute, using a slotted spoon remove the boondi from the oil, drain and keep it aside.
Repeat the process with the rest of the batter.
Add the fried boondi to the warm sugar syrup. Toss gently until the boondis are evenly coated with the syrup.
Let this set for 1-2 hours until the sugar syrup is completely absorbed by Sweet Boondi Meethi Boondi Recipe and the sugar in the syrup is crystallized.
- Boondi can be eaten fresh or can be stored in an airtight container to serve later.
Enjoy this meethi boondi warm or at room temperature all by itself as a sweet treat after meals.
You can also serve it along with some spicy sev which is a very popular combination.
Sweet besan boondi can be kept in the refrigerator for up to two to three weeks or at room temperature for one week when kept in an airtight container.
Tips and Variations
- First, make sure to check the consistency of the batter to get the perfect pearl-like boondi.
- Don’t tap the ladle after putting batter, or else the boondi will have little tails. The batter should fall slowly.
- The syrup needs to be slightly hot/warm so that the boondi can absorb it properly.
- additionally, adding food colour is optional. however, i have used to make it look attractive.
- A LUMPY BATTER: HOW DO I FIX IT?
If you add all the water at once, this can occur. Always add water gradually and whisk thoroughly to remove any lumps. You can add water as necessary to get the proper batter consistency until it appears smooth. Be sure to sift the besan as well.
Simply run the entire batch of lumpy batter through a fine-mesh sieve to solve the problem.
- WHAT ELSE CAN I USE IF I DON’T HAVE A BOONDI LADLE?
Any ladle with medium-sized holes that are perforated or slotted is acceptable. You could even grate the cheese.
- CAN THE BATTER BE REFRIGERATED?
You can, indeed! Before frying, let it come to room temperature. Add a few teaspoons of water to the batter if it appears to be too thick.
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