Dessert, Ramadan Special

Sweet Boondi | Tri color Sweet boondi | Meethi boondi

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Sweet Boondi
Sweet Boondi

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Yield: 200 gms

Duration: 50 mins

Ingredients for Sweet Boondi

For batter
Besan/gram flour2 cups
Water2 cups or as required
Oil2 tsp
Oil for frying
Edible colors- red,yellow,green1/8 tsp or 3-4 drops
For sugar syrup
Sugar1.5 cups
Water1.5 cups
Cardamom2-3 nos.

Method for Sweet Boondi

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  • In small batches, add water to make a batter of pouring consistency. (By adding water in small batches lump formation in batter can be avoided.) For my batter, I have added two cups of water.

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  • Once you get the correct consistency, continuously beat the batter for 4-5 minutes. Add 2 Tsp of oil, mix well.

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  • Divide batter in three batches, add edible colors (yellow, green and red) in three batters. Let the batter rest for 10-15 mins.

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  • In the meantime, prepare sugar syrup by cooking water and sugar together.

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  • When the syrup starts boiling, check the consistency of syrup by checking it in between the fingers. If you feel syrup sticky, then it is ready.

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  • Heat oil in a deep thick bottomed pan.

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  • For boondi preparation, you will need a perforated spoon.

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  • Start frying boondi, one color at a time.

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  • Pour batter into the spoon, tap the spoon lightly.

  • You will start seeing small droplets of batter falling from the holes into the oil. Let the boondi cook for 15-20 seconds.

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  • Remove boondi from the oil, add it to the sugar syrup directly. Mix well.

  • Once the yellow color batter is over, wash the spoon and dry it completely, start frying next color same way as the yellow color boondi.

  • Keep adding boondi after frying into the sugar syrup, mix well.

  • Fry all colors one by one, mix boondis well with sugar syrup.

  • Cover the boondis and let the boondi absorb sugar syrup for 15-20 mins.

  • After 15-20 mins, add roasted melon seeds and chopped pistachios in the sweet boondi. Mix well.

  • Serve hot!
mithi boondi
mithi boondi


  • You can store boondi in the refrigerator for a week.
  • Sweet boondi tastes best when served hot.

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