Home / Dessert / Sweet Boondi / Easy Diwali Sweet
24 October, 2016

Sweet Boondi / Easy Diwali Sweet

Posted in : Dessert, Festival recipes, sweet recipes on by : nrdubey Tags: , , ,

 

Preparation time – 10 mins

Cooking time – 30 mins

Recipe Type – Sweet

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Ingredients

Measurement cup used 1 cup = 240 ml

For Making Boondi

Besan / gram flour – 1 cup

Ghee – 2 tsp (for moyan)

Oil / ghee for deep frying, (if you are using oil for deep frying my recommendation is add 2 tbsp of ghee )

Water – 1 cup

 

For making sugar syrup

Sugar – 1 – 1 + ¼ cup (if you like medium sweet use 1 cup)

Water – 1 cup

Cardamom powder – 1/8 tsp

Saffron / kesar – 2 pinch, for color (optional)

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Method

For making sugar syrup

In a bowl take 1 cup of sugar, 1 cup of water and 2 pinch of saffron. Start heating them over high heat, stir once or twice. After some time, sugar will dissolve completely. When the mixture stars to boil, turn the heat at medium and let the syrup cook for 3-4 minute (here maintain the medium heat). After 3-4 minutes the sugar syrup is little sticky, add cardamom powder and then turn off the heat. Sugar syrup is ready, keep is a side. Note – we do not want one thread consistency sugar syrup so do not cook it for long time.

 

For making Boondi

Take 1 cup of besan flour and 2 tsp ghee in a mixing bowl, mix them together with your hands. Now slowly pour water in it and make the smooth pouring consistency batter without any lumps. Keep it aside.

Now heat the oil in a kadai for deep frying. Oil should be moderately hot, to check oil is ready or not drop a batter in the oil, batter should rise immediately without changing its color.

Hold the skimmer or jhara about 2 inches above the oil over the center of the frying pan. Pour some batter onto the skimmer / jhara, batter will starts dropping through the holes into the oil. Drop enough boondies into the oil so that they just cover the oil with single layer. Maintain the heat over medium – high.

Fry the boodies until light gold in color then take them out and transfer them to the hot sugar syrup.

Now again for making boondi’s next batch wash the skimmer / jhara and wipe it. Then again follow the same method of making boondi and transfer them to the hot sugar syrup.

Leave the boondi with syrup for an hour then enjoy it fresh or keep it in air tight container.

 

Step by step method with pictures

 

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In a bowl take 1 cup of sugar, 1 cup of water and 2 pinch of saffron

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After some time, sugar will dissolve completely. When the mixture stars to boil, turn the heat at medium and let the syrup cook for 3-4 minute (here maintain the medium heat)

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Add cardamom powder and then turn off the heat. Sugar syrup is ready, keep is a side. Note – we do not want one thread consistency sugar syrup so do not cook it for long time.

img_9204

Take 1 cup of besan flour and 2 tsp ghee in a mixing bowl, mix them together with your hands

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Now slowly pour water in it and make the smooth pouring consistency batter without any lumps. Keep it aside.

img_9177

We need this type jhara for making boondi

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Now heat the oil in a kadai for deep frying. Oil should be moderately hot, to check oil is ready or not drop a batter in the oil, batter should rise immediately without changing its color.

Hold the skimmer or jhara about 2 inches above the oil over the center of the frying pan. Pour some batter onto the skimmer / jhara, batter will starts dropping through the holes into the oil. Drop enough boondies into the oil so that they just cover the oil with single layer. Maintain the heat over medium – high.

img_9181

Now again for making boondi’s next batch wash the skimmer / jhara and wipe it.

img_9182

Fry the boodies until light gold in color then take them out.

img_9210

Transfer them to the hot sugar syrup.

Then again follow the same method of making boondi and transfer them to the hot sugar syrup.

Leave the boondi with syrup for an hour then enjoy it fresh or keep it in air tight container.

Note – If u like my recipe please share your feedback. Each of your comments are valuable for me and they encourage me to cook a lot. Thank you so much.



 

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