Sweet boondi recipe just the way you would get marriage or sweet stalls. Simple ingredients yet so flavorful with edible camphor, rose flavor which makes it smell so divinely!
Amma makes sweet boondi for gifting relatives when she visits or someone visits us. Also she makes in Deepavali time.
Do check out my Kara boondi recipe and Boondi ladoo recipe in my website.
Sweet boondi is my favorite since childhood. The juicy inside and grainy outside boondi is made up of gram flour and a little bit of rice flour to give that texture.
Soaking quickly in a thick syrup and tossing until it blooms makes a perfect.
The flavor really takes me to another world. Though I have seen my mom making this so many times, I never tried so far on my own.
So today, suddenly thought, since I tried Kara boondi, I was confident, this will also come out good. So quickly checked with mom for sugar syrup consistency.
And started making sweet boondi straight away. It came out good successfully and here I am with the post!
Rather making it plain yellow or orange, I wanted to make it colorful. I vaguely remember I ate this way in a marriage long long ago. So I wanted to make it colorful that way.
Treat to eyes as well!. This is very easy sweet. You can try this for your Diwali.
Best flavor
What makes this sweet boondi smell so awesome?
Adding cardamom, cloves, rose flavor, edible camphor takes it next level. I can assure you will be surprised by yourself about the outcome.
Top tip
To get a perfectly round boondi:
- If the batter is too thick, you will get boondi with tail. So add little more water and try. (Add just in teaspoon or tablespoon)
- If the batter is too watery then the boondi may fall flat. So add more gram flour and try. Same way, add just in teaspoon or tablespoon depending how much you need.
To avoid boondi clusters:
- If oil is not hot enough, the boondi might form clusters. Make sure oil is hot so that as it falls, it will move to the edges.
Soft & Juicy sweet boondi:
Cook boondi just right. It should be soft, not brown and crispy. If it is soft, then only it will absorb the syrup and become juicy. If it is crisp, then it won’t absorb.
Recipe card
Sweet boondi recipe
Ingredients
- 1.5 cups Gram flour / Kadala mavu
- ¼ cup Rice flour
- 1 pinch Cooking soda sodium bi carbonate
- 2 cups Sugar I added 1 & ½ Cups only – adjust as per ur taste
- 3 drops Rose essence optional – 3 drops
- 1 Cardamom powdered
- 2 Cloves
- 8 Cashew nuts
- 1 teaspoon Ghee
- 1 Pinch Edible camphor optional – 1 mustard size
- Salt – a pinch
- Food colours optional – orange and green
Instructions
Sugar syrup
- In a broad vessel, boil sugar with water (1 cup).
- Boil until 2 string consistency.
- How to check this? If you swipe the back of ladle and check between your thumb and forefinger, there will be two strings forming in-between the fingers.
- Initially, when you check, a string forms and breaks. Continue heating, then a string forms that will not break. After this stage, just 30 seconds to 1 minute, switch off flame.
Make boondi
- In a mixing bowl, mix both flours, salt, cooking soda with water to a thick batter.
- Like bajji batter. Save a big laddle full for orange colour and another ladle full of batter for green colour in separate small bowls.
- Mix color in respective bowls.
- Heat oil and use a big slotted spoon to make boondis as shown below. You will be needing two big perforated ladles (with holes) as seen in the picture below (slotted) .
- One for making boondi and one for draining from oil. Use another deep ladle to spoon the batter.
- Pour one ladle of batter over the ladle with hole holding it just above the oil and spread it.
- One for making boondi and one for draining from oil. Use another deep ladle (kuzhi karandi) to spoon the batter.
- Pour one ladle of batter over the ladle with hole holding it just above the oil and spread it.
- Wipe the ladle as seen below. Fry with constant turning to ensure even cooking and drain once the bubbles ceases, no need to wait until it gets very crispy. Just make sure its cooked. Drain in paper towel. Repeat to finish the batter.
- Mix orange food colour and green food colour to the reserved batter. Make boondis in the same way as above.
- Finish both orange and green similarly and drain in the paper towel.
- After finishing, just give a heat(no need to boil) to the syrup we prepared and switch off the flame.
- Put the prepared colourful boondhi to the sugar syrup.
- Fry cashews, cloves in ghee separately and add it to this.
- Also add powdered cardamom, essence and edible camphor and mix well with a ladle.
- Keep mixing. As it cools down, the sugar syrup will be absorbed by boondi and starts crystalizing and becomes dry.
- Store in airtight container. Stays good for about a week to 10 days in shelf. In fridge it will be good for a month.
Video
Notes
- Hold the ladle up from oil well, otherwise you will get tails in the boondi.Adding colours is optional, you can make it plain.
- Adding cloves, edible camphor and essence is optional. Smells great even simply with elachi. But I like it with all these 🙂
- If you want, you can add more sugar upto 2 cups of sugar for the given recipe. But 1 & ½ cup is just perfect for this. In the video I have added 2 cups.
- Adding rice flour is also optional, but I recommend adding it as it gives a nice texture.
- You can also add raisins fried in ghee.
How to make sweet boondi
- First make sugar syrup ready. In a broad vessel, boil sugar with water just to immerse it. Boil until 2 string consistency.
- If you swipe the back of ladle and check between your thumb and forefinger, there will be two strings forming in-between the fingers (check video for better understanding). Or you can just continue boiling after you see one string for 30 seconds to 1 minute. Not more than that.
3. In a mixing bowl, take both flours, salt, cooking soda, mix with water to make a thick batter. Like bajji batter. Save a big ladle full for orange colour and another ladle full of batter for green colour in separate small bowls.
4. Heat oil and use a big slotted spoon to make boondis as shown below. You will be needing two big ladles with holes as seen in the picture below(slotted) .
One for making boondi and one for draining from oil. Use another deep ladle to spoon the batter. Pour one ladle of batter over the ladle with hole holding it just above the oil and spread it.
5. Wipe the ladle as seen below. Fry with constant turning to ensure even cooking and drain once the bubbles ceases, no need to wait until it gets very crispy as later sweet boondi wont absorb syrup. Just make sure its cooked. Drain in paper towel. Repeat to finish the batter.
6. Mix orange food colour and green food colour to the reserved batter. Make boondis in the same way as above.
7. Finish both orange and green similarly and drain in the paper towel.
8. After finishing, just give a heat (no need to boil) to the syrup we prepared and switch off the flame.
Put the prepared colourful boondhi to the sugar syrup. Fry cashews, cloves in ghee separately and add it to this.
Also add powdered cardamom, essence and edible camphor and mix well with a ladle.
9. Keep mixing. As it cools down, the sugar syrup will be absorbed by boondi and starts crystalizing and becomes dry. Store in airtight container.
Enjoy the juicy yet textured Sweet boondi! Smells divinely as we add cloves and edible camphor. Boondi by itself with sugar syrup gives a great flavour!
WOW, THEY LOOK AWESOME.. LOVED THE DIFFERENT COLORS 🙂
That boondi looks colorful and indeed treat to eyes..perfectly done boondi,I prefer sweet bondi over the kara boondi..love the clarity of the pics,u changed to new lens??
Thank you! I am using 50mm for a while now prathy
inviting dear
Tempeting ,lovely clicks
perfect…..was waiting for dis after karaboondi recipe…i will wait for boondi laddoo now 🙂
Sharanya, Next year I will 😀
Wow… that looks so colourful.. The second pic is lovely. The clarity of the pics is amazing..:))
Good work Raks.. Happy Deepavali..
Reva
I can't take my eyes off your beautiful clicks. These boondis look really lovely, my kiddo saw this and now wants me to make this for her. Looks like I will be making this soon.
These looks yumm raji. I am making some ladoos tmr for a friend. So i can make this too. Looks very colourful.
These boondhis look super cute and awesome. Beautiful presentation . Craving for some now
Looks so gud …I also like the colorful boondi ….you got it so perfect ….
looks beautiful raji 🙂
Can't take my eyes off these cute and colorful boondis…very pretty clicks
What an colorful boondhi. Cute little ones.
very nice pics as well as presentation. thinking to do irt now. For making a lotsome shall we prepare the batter fully? And also shall we prepare the sugar syrup after making bhoondis ?
Lovely colorful Boondhi Raji.. I love sweet boondhi this way… Way too attractive and yumm 🙂 Happy Diwali too you and family Raji. I am just getting back to routine 🙂
Yes buvana, u can make batter fully. Also you can make syrup later for ur convenience. Crystallizes slowly as the syrup will be hot. That's it.
wowwwww… Raks!! I'm following ur recipes since a short period, but every time I'm impressed. For all recent festival occasions, the recipes whichever im having in mind to look in the net n try.. you are putting up the same in FB with wonderful & pleasing pics.. love ur fotos n recipes. Definitely this is going to be my diwali sweet! sweety boondhi :)Wish u a happy n prosperous Diwali! 🙂
So very pretty!
Wow colorful,perfectly shaped boondis..
WoW! I have not seen boodhi's look this perfect ever. I was looking at the pictures for a while. Looks very adorable and comforting.
awesome
Beautiful!
Amazing.. you are outdoing yourself (and other food bloggers!! ;)…by a mile this Deepavali!! Love, love all ur recipes here….
Very catchy sweet boondis, somehow i dont like them..My favourite is always super spicy khara boondis.
Mmmm….looks very delicious
Hi Raks..Awesome menu for diwali at ur space..! Loved all your diwali specials..But this is the winner.Superb! Where do we get to buy edible camphor by the way?
looks so pretty raks! i love this too 🙂
Love the colourfull Boondi!
Ramya, its in Mustafa, where they keep asafoetida I think. You can ask for assistance with the staffs there. "pacha karpooram" you can ask.
hey raji i need some help here can you tell how long i got to cook my sugar syrup to reach this consistency cos i ve done only one string so far? and brilliant pictures and fabulous boondis all colorful looking little pearls
Love the riot of colors,have a safe and happy Diwali!
Thanks u.. I've tried Sweet laddoo refered from some other cooking site. It bacame too worst.. from this i'm very much confident on making boondhi as well as laddoo. Why can't you make laddoo and provide the reciepe for us 😉
Anusha, after one string, if u heat further for 3-5 minutes, 2 string consistency will come, if you touch the syrup in between two fingers, two strings will form. Hope this helps.
Shanmathy, yes sure I will try and post soon 🙂
perfect Boodhi .. Love the color mix.. I am more of Kara Boodhi person but this is so tempting to try
great-secret-of-life.blogspot.com
Wow Raks..Love the colorful boondi..Tempting clicks also…
Happy Diwali in advance 🙂
Thanks for posting such clear recipe. I tried jangiri today and it came out very well. May God Bless you for the great work you do!
Thanks Lalitha 🙂
Thanks Raji, made this one as per your instructions and it came out very well. Colourful attractive bhoondis. My kids loved it very much. Thank you once again. Wishing you a very Happy Diwali.
Thank you very much for taking time to leave a feedback Buvana. Glad u guys liked it. Happy Diwali to you and your family too!
Sweet Boondi looks veru cute n colorful…U have made it perfectly…loved ur clicks too!!
My goodness you are simply awesome!!! i don't know how you have so much patience to capture the dish in between while cooking. and that too so beautifully. The way you explain tempts me to cook every single dish of yours. You explain with such an ease 🙂 Thanks a bunch to you for sharing all these recipe's
Made tis for Diwali, it came out wonderfully, luved dem but widout colors. Thanks a ton
I had no idea it was so simple to prepare boondi … always thought these are just store brought always ..
This is my fav too,.
God has blessed you with Gift of Cooking. Best Wishes
Hi Raks. I made the boondhis following your steps but with 1/2 cup flour and 1/2 cup sugar. The boondhis fried just fine. The sugar was boiled to 2 string consistency. When I went back to sugar after frying boondhis it was a hard slab of sugar. I heated it and it melted. I added boondhis and gave a stir. The sugar crystalized. Some of it stuck to the boondhis but most of it fell apart on its own. No juice inside. Just dry boondhis with some sugar coating. Can you plz advice what went wrong. Thanks.
Sugar syrup has passed 2 string consistency I think. Make sure to boil the syrup over medium heat as the stages pass by very fast if you boil in high flame. Next time add more water if the sugar syrup passes the consistency. But its not advisable anyways. just in case of emergency. Hope this helps
Thanks. Will try again. By the way i love your recipes. Keep up the good work 🙂
Can u post on how to make boondi ladoo please?? I have been struggling for a while 🙁
Raks, I made them again and they came out perfect. When I added the boondhis in syrup and stirred they were glittering like shiny diamonds. 🙂
Wow!! So colorful. Kids would love this!!!
Sounds awesome n easy to cook. Will try n get back to you, tnx.
Gorgeous pictures.. wonderful detailed recipe.. your site is so informative and well-maintained.. I'm a fan!
They look absolutely delectable! They're so bright and colorful..great detailed recipe and photographs..I'm a fan! I've made up my mind to try this for Diwali next month 🙂
Thanx for the recipe . will try makin it
thanxx for the recipe I,ll try to make thisdefinitely……..
nice clicks & perfectly explained ..gonna trying dis diwali
raji,,,tried this recipe today…even with so much detail n fotos…my first few batches were utter flop…then finally it came out round…but i made it crisp…
also the syrup lost its consistency…so the boondhis still remain crisp…as it cudnt absorb the syrup…
can anything b done to the syrup if its too sticky after mixing the bhoondhis…plz reply..
Please don't make it crispy bhuvi . And next time if sugar syrup crosses consistency add some more water and bring to boil again.
Hi Raji….Thanks for the wonderful boondhi and detailed explanation. How long is the shelf life for this?
What is edible camphor??? And any substitute for it…
Lovely Looking Boondis…. I tried it today…..Suger syrup well out well but unfortunately everytime did boondi they get tail…. 🙁 Otherwise they look nice and taste nice….. Thanks What should I do to get rid of the tails…..
Lovely Looking Boondis…. I tried it today…..Suger syrup well out well but unfortunately everytime did boondi they get tail…. 🙁 Otherwise they look nice and taste nice….. Thanks What should I do to get rid of the tails…..
super nice on raks
Thank you very much! I just tried it … it is perfect!
Hi
hi
nice clicks and its a mouth watering too!! you are rocking !!
Cup measurement pls.250 ml?
Tried one of your recipes for the first time – sweet boondi was absolutely delicious and easy to make. thanks for the step-by-step instructions!
Thank you 🙂
240 ml 🙂