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Yield: 200 gms
Duration: 50 mins
Ingredients for Sweet Boondi
|Besan/gram flour||2 cups|
|Water||2 cups or as required|
|Edible colors- red,yellow,green||1/8 tsp or 3-4 drops|
|For sugar syrup|
Method for Sweet Boondi
- In a big bowl, take two cups gram flour.
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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.
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- You will start seeing small droplets of batter falling from the holes into the oil. Let the boondi cook for 15-20 seconds.
- 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!
- You can store boondi in the refrigerator for a week.
- Sweet boondi tastes best when served hot.