In my blogs you will find melange of dishes discovered of my own and some (foods and flavors) are influenced of our ancestors.
Sweet boondi are prepared in most of the traditional festivals of India. I remembered a flag hosting ceremony of my father's office, I always used to go my father's office in flag hosting ceremony. They used to sing national anthem and distribute sweet boondi with sew in a bowl. Which I loved to eat, being a child I would go there only for sweet boondi which I get double because of my innocence fond for sweet boondi. I never realised such sweet fondness, I am going to portrait in my blog today. We relish sweet boondi with poha when I was in school in the time of Ganesh chaturthy. The birthday of lord Ganesh and who known as remover of all obstacles of our life. In the time of final immersion of lord Ganesh, with full of joy and devotion we immerse the lord and celebrate having bhog poha and sweet boondi.
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
1 hour 25 min
06 cups of sweet boondi
for boondi batter:
- 1 cup gram flour, (besan)
- 1 1/2 cups water, can add more if required
- pinch baking soda
- 2 teaspoons oil
for sugar syrup:
- 1 cup sugar
- 1 cup water
- 1 teaspoon lemon juice
- 2 to 3 drops yellow food colour, optinal
- 1/2 teaspoon cardamom powder
- We need a slightly thin Batter: Sieve the gram flour first. In a bowl add gram flour, oil, salt and mix together. Now add slowly pour water. Prepare a thick batter first and whisk in your hand for at least 5 minutes. Add little more water and to get the desired consistency. The batter should not be more thick and thin. Keep it a side, if you are using soda, then add pinch of soda and whisk. Skip the step for whisk bout to 5 minutes.
- Next prepare sugar syrup: Heat sugar and water in a pan. Add yellow colour and cardamom. Allow it to boil until before one string consistency. Its like gulab jamun syrup consistency. For the consistency it takes around 2 to 3 minutes If you make it one string consistency then your boondi won't be soft and become crispy sugar coated snacks..
- Fry boondi: Again whisk the boondi batter. Pour enough oil in a shallow pan or wok. Hold perforated spoon little above the hot oil, pour one ladleful batter on the spoon. It will automatically drop into the oil else you either press the boondi batter using your hand or bottom of the ladle. Tap the edge of the pan using perforated spoon, so that the rest of the droplets fall in the oil. Fry them on high flame until crisp and light yellow colour. Don't fry them brown, else they wont soak in syrup nicely. Do the same process for rest of the batter.
- Soak boondi in syrup: Now pour slowly all the boondi into the sugar syrup. Stir and combine them nicely. Leave it for at least 1 or 2 hours, so that the boondi will soak the syrup completely. Now sprinkle some fried cashews and stir it. Your boondi is ready to adorn your dessert corner for any occasion.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2020 Susmita Tripathy