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Sweet Boondi Recipe | Meethi Boondi

A festive treat is pretty straightforward where tiny sweet round balls made of gram flour/besan are dipped in sugar syrup.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert / Sweet, Prasadam / Festive offering
Cuisine: Indian Cuisine
Keyword: Sweet Boondi, Meethi Boondi, Boondi Recipe
Calories: 350kcal
Author: Padma Veeranki

Ingredients

For Making Boondi:

  • Cup  Chickpea Flour  Gram flour/Besan
  • 2 tbsp  Rice Flour
  • ¼ tsp Salt
  • A pinch of cooking Soda
  • ¼ tsp Turmeric Powder Optional (Or any food colour)
  • ½ Cup  Water  or as required to make batter

For the Sugar syrup:

  • 3/4 Cup  Sugar
  • ½  Cup  Water  or as required

Other Ingredients:

  • ½ tsp  Cardamom Powder
  • A pinch of Edible Camphor
  • A pinch of Nutmeg powder
  • Few Cashews  Fried until light brown in 1 tsp butter or  ghee
  • Few Raisins  (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.