FewCashews Fried until light brown in 1 tsp butter or ghee
FewRaisins (optional), fried as above
Oil required for deep-frying
Instructions
Making Boondi:
Sieve chickpea flour, rice flour, a pinch of salt, cooking soda and a little turmeric in a sifter.
Add in water slowly and make it into a smooth batter.
The batter should be little thick but not runny consistency.
Making & Frying Boondi:
Now, heat oil over medium heat for deep-frying boondi.
Take a perforated ladle. Hold it over oil. Pour a ladleful of batter over the ladle and spread it out. The boondis will fall drop by drop.
Fry the boondi till they are slightly crisp. The boondi shouldn’t become too crisp. Drain them and set aside.
Making the Sugar Syrup:
Take sugar and water in a deep pan and mix well.
Bring it to a boil and cook it to a single string consistency.
At this point, turn off the heat and add the boondi to the syrup.
Making Sweet Boondi:
Mix well and then add cardamom powder, a pinch of edible camphor and nutmeg powder. Set this aside.
Add the fried cashews to the sugar coated boondi and mix well.
Cool down and store in an airtight jar for about a week.
Recipe Video
Notes
The consistency of the batter is very important to get perfect boondi shape. Batter should be of dropping consistency – neither too thick nor too thin.
Use a ladle with larger holes if you want bigger boondis.
Do not fry boondi for very long, it becomes crispy. The boondi should be slightly crisp and not too soft.
Adjust sugar to suit your taste but don't reduce too much as you will need enough to coat all the boondis with sugar.
You can also use ghee to fry boondi. It’s your choice but I prefer oil.
If you do not prefer crisper sugar coated boondi, do not bring the sugar syrup to single string consistency. Turn off the heat when it's like Gulab Jamun syrup consistency.
The sugar syrup should be warm while adding the boondi.
For coloured boondi, you can add food colour to the batter or to the sugar syrup.