Sweet (Boundi) Boondi
Boondies are a mouthwatering snack like dessert. Boondies are small fried round drops made with gram flour (besan). Traditionally ladoos are made from sweet boondies. Ladoos are popular for special party occasions, like graduation, marriage, birth of child etc. I am planning do the boondies with my favorite variations.
When I am making boondies my grandkids are fascinated watching, how the little balls are forming, by just pouring the batter through the ladle with holes. Sweet boondies are all time favorite with my family, with little variations of their choice.
- 1 cup besan (gram flour) available in Indian grocery stores
- 1 teaspoon sooji fine (semolina)
- 1 teaspoon oil
- Approx. 3/4 cup of water
For syrup
- 1-1/2 cup sugar
- 1 cup water
- 1/8 teaspoon cardamom powder
- Few drops of lemon juice
Oil to deep fry
- The critical part of boondi making is to use the right kind of flat skimmer, or ladle with several round holes. It is used for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls( Boondies).
Boil the water and sugar in a sauce pan on medium high heat, stir to dissolve the sugar, lower the heat to low and let it simmer for2 to 3 minutes. Turn the heat off.
Mix the besan and sooji. Add water slowly and make the batter to pourable consistency, batter should have no lumps and is very smooth. Add the oil mix it well.
Heat the oil in a frying pan over medium high heat. Frying pan should have at least 1” of oil. Oil should be moderately hot, to test the oil drop a batter in the oil, batter should rise immediately without changing color.
Hold the skimmer about 2 inches above the oil over the center of the frying pan. Pour some of the batter onto the skimmer to cover all of the holes.
Batter will start dropping through the holes into the oil. If the batter doesn’t drop right away through the holes. Add little more water to the batter and start again. Drop enough boondesi into the oil so they just cover the surface of the oil in frying pan in a single layer.
Fry the boondies until the sound of sizzling stops and boondies are light gold in color. Lift the boondi out of the oil with a slotted spoon (this allows excess oil to drip back into the frying pan) and put them directly into the warm syrup and mix.
Before making the next batch of boondies, wipe clean the skimmer. This helps to keep the boondi round.
Repeat the process of making boondi and adding to the syrup with rest of the batter. You may have to adjust the heat in between while making boondies.
When finished frying the boondies, let them soak in the syrup for few minutes. Add the crushed cardamom to the syrup. Drain the excess syrup. Boondies are ready to serve.
Serving suggestions
- For Sweet boondies: Garnish the boondies with sliced almonds and pistachios.
- Garnish with chocolate gnash.
- Serve with vanilla ice cream.
- Other ways to serve boondi: With yogurt to make raita a popular side dish.
- Serve them as salted snack adding chat masala.
Note: To serve Boondies as raita or salted snack do not add the boondi in sugar syrup. They make a crunchy dish.
Comments
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meha
November 26, 2016 at 1:15 amCan you please tell me that what kind of skimmer I use ..which I use for my regular cooked veggie or should I purchase any other. ..
Manjula Jain
November 26, 2016 at 6:44 pmMeha just make sure the skimmer is flat and the holes are same size.
Sukhvir
June 23, 2016 at 11:38 amCan I soak store bought boondi in the syrup to make it sweet?
Manjula Jain
June 24, 2016 at 9:19 amSukhir, you can use store bought boondi for raita or making many other snacks but not for making sweet boondi
Gunjan Singh
April 15, 2016 at 12:56 amThank you
Gunjan Singh
April 15, 2016 at 12:54 amThank you now I a 11 yrs old girl can make easily for her mother
Rahila
February 16, 2016 at 11:20 amV nice
Manjula Jain
February 18, 2016 at 3:44 pmthank you
Shirisha
December 29, 2015 at 9:36 pmU r recipies r very easy to understand and to make them . Thank u madam to make them so easy to prepare
mamta
December 18, 2015 at 10:01 amThank u soooo much mam….is sooji compulsory?? Actually my mother in law have wheat allergy so she can’t eat sooji….
Manjula Jain
December 19, 2015 at 12:56 amMamta, do without sooji
Meghna
October 12, 2015 at 9:36 amLove ur cooking style and dishes.
Meghna
October 12, 2015 at 9:34 amLike ur dishes very much. Shall try boondi also
rima
December 29, 2014 at 8:55 pmHi, when do we add the lemon juice,u didnt mention.plz reply coz will be trying this. Thank u.
Manjula Jain
December 30, 2014 at 8:15 amRima, Add water, sugar and lemon juice the same time to make syrup.
geeta
March 4, 2015 at 3:00 amLike this rasoi
Sonia
September 25, 2014 at 10:22 pmLucky grandkids!!
Happy Navratri Aunty!
jigna
September 25, 2014 at 1:58 pmhow to make motichoor ladoo, it’s very similar to boondi ladoo, but its not boondi ladoo
Nishu
September 25, 2014 at 1:29 pmLoved the recipe Rujuta Aunty. I’ve been eating Bhujiya boondi since childhood and always wondered how its made. So Thank you!