How to make perfect boondi
Sweet boondi recipe
Preparation Time : 15 mins + 1 hour | Cooking Time : 25 Mins |Yields: 3 cups
Besan| kadalai maavu 1 cup
Urad dal 1/4 cup
Sugar 2 cups
Cardamom powder 2 pinches
Orange food colour a pinch (optional)
Turmeric powder a pinch
Baking soda a pinch
Oil for deepfrying
Sugar candy | kalkandu 1 tblsp (optional)
Cashew nuts few
Ghee 1 tsp
Lemon juice few drops
Before proceeding to this recipe, let me explain you that in this recipe, i have used urad dal and besan but the original recipe has maida and urad dal. I do not want to maida and so used besan. You can use rice flour instead of urad dal too. But urad dal gave a nice soft crispy and juicy texture.
- Soak urad dal in water for an hour.
- Drain the water completely.
- Grind this into a fine paste.
- In a wide bowl sift the besan and baking soda.
- Add the turmeric powder to this. Do not add more than a pinch, else it will spoil the taste. Alternatively you can add yellow food colour too.
- Add little water to the besan mixture and make a smooth paste out of it.
- Add the urad dal paste to this and mix well by adding water little by little.
- Bring it to a dosa batter consistency.
- Check out my boondi ladoo post for detailed check on the consistency of the batter.
- In a pan add sugar and add 1/2 cup water.
- Boil this and allow the sugar to dissolve.
- After few minutes check for the consistency of the sugar syrup. Boil till it reaches one string consistency.
- Check out my detailed post on sugar syrup consistency for sweets.
- When you touch the sugar syrup with your forefingers and thumb and pull apart it should form one string. Alternatively you can mix the sugar syrup with a ladle and slide the ladle and the last drop forms one string as shown in the picture.
- Switch off the flame and add few drop of lemon juice to this. This is to avoid the crystalisation of the syrup.
- You can add the orange food colour to the syrup now. I forgot to add and later added which i couldn’t cover in the picture. This addition of colour is optional, i added since i want them to look bright on pictures. Feel free to omit the food colour.
- Use either the big boondi ladle |jhara or the normal perforated ladle to make boondis.
- I used my big boondi ladle.
- Heat oil for deep frying. When the oil is hot start making boondis. Meanwhile check for the consistency of the batter. Mix it well.
- Hold the boondi ladle on the top of the oil and pour one ladle full of batter to it and start swirling with a spoon or ladle. The tiny pearls of boondis will fall off into the oil.
- Cook till the oil sound subsides and ensure they should not get it burnt.
- Immediately transfer them into the sugar syrup and mix well.
- Let this soak in the syrup till the next batch gets done.
- Take out the soaked boondis and transfer that in a wide plate or bowl.
- Though the boondis look wet it will get slightly fluffed up and dried too in few minutes.
- Heat up the syrup slightly in the last 2 batches if they turn thick.
- Once everything is done mix well and the cardamom powder and sugar candy.
- For this portion of batter all the sugar syrup will be completely used up and you will not be left with any syrup.
- Wipe the back of the ladle after every batch of making boondis.
- Roast the cashew nuts in ghee and add to the boondis.
- Mix well with clean hands or dry spoon.
- Add the kalkandu or sugar candy to this.
- The boondis will be perfectly separated once they become cool.
- You can add a pinch of edible camphor to this boondis and mix it well.
- Cardamom powder can be added in the sugar syrup itself.
- Sweet boondis are ready.
- These sweet boondis stay good for a week, if kept in a dry air tight container.
- Ensure the batter is in the right consistency before making boondis. Else you won’t get the round pearls.
- Always wipe the back of the ladle after making every batch of boondi .
- Fry the boondis till crisp.
- You can add sliced almonds at the end and mix.
- A pinch of saffron and few drops of rose essence can be added to the sugar syrup to enhance the taste.