• Raggi

Sweet Boondi | A very simple, small pearl shaped dessert, a must for any Indian festival.

Updated: Nov 21, 2020



Boondi or Bonde (in Bengali) is cute little pearl shaped sweet made of gram flour and then dipped in sugar syrup. Almost all the Indian festivals are incomplete without this. I have a very special place for this sweet in my heart as it's my childhood favourite and have lots of memories connected with, which I cherries every time I make them. Though normally boondis are soaked in sugar syrup and is very sweet in taste but the recipe I'm sharing today is the dry variety. These are mildly sweet in comparison with wet sweet boondi and the plus point is it's shelf life is much more then the normal variety.


In Bengal this dry boondi is available only at the time of Durga Puja for a short period of time. (Please don't ask me why? I'm still searching for the answer "why"). I used to be so angry when mithaiwala said "Pujo ses to r sukno Bonde banano hochche na" (Means Puja is over so we are not making dry Boondi anymore). It's really not fair to make these for few days only, I told them so many times. But no one listen to a kid..😭😠. So now that I'm no more a kid I really don't care for the mithaiwalas. I can make my own boondi anytime I want. Really want to show👍to the mithaiwalas (this is not thums up, this is "kachkola", means I don't care you are not making.....😂😂) but I can't as I'm not a kid any more.


Making Boondi is simple and needs few ingredients which are easily available in pantry. Follow the recipe and steps properly and you will have your boondi ready in no time.


Recipe Card

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Yields: 6 servings

Cuisine: Indian

Ingredients:


For Batter

  • Gram flour or chickpea flour 1 Cup

  • Water 1/2 cup ( plus 1-2 tablespoon if needed)

  • Salt a pinch

  • Baking soda 1/8 teaspoon

  • Yellow and red food colour few drops (optional)

For sugar Syrup

  • Sugar 3/4 cup

  • Green cardamom 2-3

  • Water 1/2 cup

Others

  • Oil for deep frying

Preparation:

  • Sift gram flour into a bowl.

  • Add 1/2 cup water and mix well to make a lump free batter. The batter should be thick but of flowing consistency. To check the consistency dip a spoon into it. If the batter coat the back of the spoon like a thin film it is ready. (Check the pics below to understand the consistency) If it is too thick add 1 tablespoon water at a time and mix well till you get the right consistency. I have added 2 tablespoon extra water to make the batter.

  • When the batter is ready add baking soda, salt and yellow food colour. Mix well.

  • Heat enough oil in a pan. Once the oil is hot reduce the flame to medium and start making boondi.

  • Place a perforated ladle 3-4 inches above the oil surface and pour a ladle full of batter on it. Let the batter flow on it's own. Do not try to spread it. Just move your perforated ladle around the pan to avoid clump.

  • Fry for 40 to 50 seconds and remove from oil and keep aside. Boondis get cooked very fast. So don't fry them for long.

  • Before frying the next batch clean your perforated spoon with a damp cloth. Then pour the batter to make next batch. This is important to get round pearl like shapes. So don't skip it. Or else you will get boondi with tails.

  • Fry boondi in batches till your batter is over. To make different colour boondi add little food colour of your choice to the batter ( I have used red colour) and fry similarly. Keep all the boondi on a plate.

  • When boondis are ready start making sugar syrup. Add sugar and water in a pan. On high flame let the sugar dissolve. Then reduce the flame to medium and let it boil for 6-8 minutes or still it reaches single string consistency. Add whole cardamom to the syrup while boiling.

  • Once syrup reaches single string consistency switch off the flame and add all the boondi in it. Mix it well. You will see the sugar syrup is coating the boondi and forming a crispy white sugar layer on it. Once all the boodi are well coated transfer on a flat plate and let it cool completely.

  • Store in an airtight container and enjoy whenever you want. This will stay fresh up to 2 weeks.

Here is how to make it step by step:

  • Make batter and check the consistency. It should be free flowing. Fry boondi in batches and keep aside.

  • Make single string consistency sugar syrup and coat all boondi with it.

Recipe note:

  • Shift the flour before making batter to get a smooth lump free batter.

  • The right consistency is important to get round shape. So check it before you start frying.

  • Washing or wiping perforated ladle before frying every batch is necessary to get round shaped boondi. Don't skip it.

  • Add yellow, red, green any colour you like to make coloured boondi. It is optional. You can make boondi with out any colour too.

  • To make the wet variety just boil the sugar syrup for 3-4 minutes till it thicken a little but doesn't reach any string consistency. Then soak the boondi in it and rest it for 2-3 hours. Wet boondi will be ready.

Hope you liked the recipe. Give it a try and let me know how you like it. It would be a pleasure to hear from you. You can send me some love by clicking on the 🤍 button if you liked the recipe. Feel free to share with family and friends.


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Thanks for stopping by....💖

Raggi

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