Easy and quick way to make Sweet Boondi, a perfect Diwali sweet recipe with step-wise pictures. This Meethi Boondi is an amazing sweet for Diwali, do try it out!
The next recipe that I am going to share as part of my Diwali Sweets and Snacks recipes is this really simple and amazing sweet that can be prepared in a jiffy. Sweet Boondi is as addictive as a Ladoo, but it takes way too little effort and time compared to making Ladoos from scratch. I am not denying that there is a tremendous joy in making something as elaborate and beautiful as Motichoor Ladoo but then if you are looking for something simple but equally delicious, try out this simple sweet boondi instead.
I remember eagerly waiting for the pack of sweets and snacks my dad used to bring home before Ayudha Poojai and the first thing I would look for is the sweet boondi. Traditionally in sweet shops, boondi of different colors is made and then coated in sugar syrup. I didn’t want to use a lot of artificial food color, I stuck to one variant and that’s lemon yellow. Nevertheless, it was too good especially with the flavor of edible camphor – I was transported back to my childhood days.
How to make Sweet Boondi | Easy Sweet Boondi Recipe –
Detailed step-wise picture recipe of making Sweet Boondi | Easy Sweet Boondi Recipe –
In a pan, add sugar and water just enough to immerse the sugar, bring it to a boil.
As the sugar dissolves, stir it occasionally and check for two string consistency. If you touch the sugar syrup between your thumb and index finger, there should be two distinct strings. Add cardamom powder, remove from heat and set aside.
In a mixing bowl, add gram flour, rice flour and cooking soda. Mix everything well.
Pour water little by little and mix the batter until it is thick but runny.
Add the food color and mix it well. If you want to use different food colors, split the batter to add the colors.
Heat oil for deep frying the boondi. Place the boondi ladle over the hot oil. Take a ladle of batter and pour it over the boondi ladle. Gently shake it until all the batter is over.
Don’t overcrowd the oil. Fry the boondi until cooked. No need to wait until they turn crispy.
Remove boondi from oil and drain onto a tissue paper. Repeat this for the rest of the batter. After a couple of fries, wipe off the back of the boondi ladle to get even-sized boondi.
If the sugar syrup is not warm, heat it gently. Add the prepared boondi and mix well. If using edible camphor, add that too.
Fry cashews in ghee and add it to the boondi.
Once cooled down, boondi will absorb the sugar syrup and become dry. Store in an air tight container.
- You can also add one clove to get good flavor.
- Additionally, raisins can also be added.
- For a sweeter version of boondi, increase sugar quantity by half-cup.
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