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 color
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 color 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
- Consistency of the batter: The consistency of the batter is crucial for making perfect meethi boondi. The batter should be smooth, lump-free, and have a pouring consistency. If the batter is too thick, the Boondis will be hard, and if it’s too thin, the Boondis will be flat.
- Oil temperature: The oil should be at the right temperature before you start frying the Boondis. If the oil is too hot, the Boondis will turn brown quickly and won’t be cooked properly from the inside. If the oil is not hot enough, the Boondis will absorb excess oil and become greasy.
- Straining the Boondis: Once you’ve fried the Boondis, it’s essential to drain the excess oil by placing them on a paper towel. This helps remove the excess oil and makes the Boondis crispy.
- Sugar syrup consistency: The consistency of the sugar syrup is also crucial for making meethi boondi. The syrup should be of one-string consistency, which means that when you take a drop of syrup between your fingers and pull them apart, it should form a single thread.
- Soaking time: The Boondis should be soaked in sugar syrup for at least 10-15 minutes. This helps the Boondis absorb the syrup and become soft and sweet.
1:How is meethi boondi made?
Ans: Meethi boondi is made by preparing a batter of chickpea flour, water, and some spices such as cardamom powder. The batter is then poured through a perforated ladle or sieve into hot oil and deep-fried until golden brown. The fried Boondis are then soaked in a sugar syrup until they absorb the syrup and become soft and sweet.
2: Can meethi boondi be stored for later use?
Ans: Yes, meethi boondi can be stored in an airtight container for up to 1-2 weeks at room temperature. Make sure that the boondi is completely dry before storing it to prevent it from getting soggy.
3: Can meethi boondi be made in advance for a party or special occasion?
Ans: Yes, meethi boondi can be made in advance for a party or special occasion. It is recommended to prepare the boondi a day or two in advance and store it in an airtight container. The sugar syrup should be added just before serving to keep the boondi fresh and crunchy.
4: What else can I use if I don’t have a Boondi Ladel?
Ans; Any ladle with medium-sized holes that are perforated or slotted is acceptable. You could even grate the cheese.
5: Can the batter refrigerate?
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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