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sweet boondi recipe
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Sweet boondi recipe

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!
Prep Time10 mins
Cook Time30 mins
Course: Dessert, Sweets
Cuisine: Indian

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.