|Sweet Boondi – Diwali Sweets|
Today i’m sharing another interesting and colorful Sweet Boondi Recipe, whose preparation method is similar to Boondi Ladoo. Adding colors to boondi is optional and it also attracts kids.
For Boondi :
- 5 cup Gram Flour (Besan / Kadalai Maavu)
- water, as needed to form batter
- 1 tsp baking powder
- 1-2 tbsp rice flour
- 1 tbsp cardamom seeds powder
- food coloring agents, according to your choice (i have used orange, raspberry and green colors)
- Oil / Ghee – for frying
For Sugar Syrup :
- 5 cup sugar
- 2 and a half cup water
- Sieve besan flour. Combine besan, rice flour and baking powder in a mixing bowl. Add enough water to make it like dosa batter. It should not be too thick and too watery. Divide the batter into 3 equal portions. Add coloring agents to each batter and mix well. Keep it aside.
- Heat oil/ghee in a heavy bottomed kadai. Switch the flame to medium. Take a boondi ladle or normal ladle with small holes and hold on top of the oil at a distance.
- Take a ladle full of batter and pour on the boondi ladle. Tap it with a spoon. Deep fry boondi till it is half done (not crispy but soft) and take out from oil. Proceed with the remaining batter and keep boondi aside.
- Heat sugar and water in a pan. Once sugar is completely dissolved, switch to medium flame. When the syrup boils for first time, it will be sticky.
- After 2nd boil check its consistency. It should be half string consistency (When a drop of syrup is tested between your thumb and forefinger, a string will form but it will cut off immediately.) If that stage is not reached, then wait for few seconds and check it again. The whole process may take around 8-10 mins.
- Once half string consistency stage is reached, then immediately switch off the flame and add cardamom powder to syrup.
To Prepare Sweet Boondi
- Mix Fried Boondi with Sugar Syrup when it is still hot. Make sure all the boondi are covered well with syrup. Close it and keep aside for 1-2 hrs. Serve it or store in an airtight container.
- Always prepare boondi with fresh store bought gram flour as it gives good results.
- Adding colors to boondi batter is optional.
- To prepare boondi batter, add water little by little. I referred vahchef site in which he has given very useful tips, how to prepare perfect boondi. If you add more water, then boondi will not be perfectly shaped and it will go flat. If you add less water and the batter is too thick, then tails will be formed. Just make sure to add enough water to get dosa batter like consistency.
- Once you prepare the batter, take a spoonful of batter and pour on boondi ladle. The droplets should fall off immediately. If the oil is in correct heat, then droplets will come up soon. And if the oil is not too hot, then droplets will settle at the bottom and form soggy like structure.
- When you fry first batch of boondi, then wipe off the boondi ladle and use it for next batch. Wiping it regularly will make the droplets easy to fall over oil.
- To check the sugar syrup consistency, you can pour some drops of syrup in a bowl of water. The syrup will not dissolve in water and form strings.