Sweet Boondi Recipe | Meethi Boondi Recipe

Sweet Boondi Recipe | Meethi Boondi Recipe with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. Sweet Boondi is a super easy and quick-to-make dessert recipe, is given as a prasad in temples too. It is a traditional Indian mithai which is usually made during festivals like Raksha Bandhan, Dusshera, and Diwali. It is prepared from besan flour with a specially designed perforated ladle, but if you don’t have one, go ahead with the regular ones with holes. Sweet Boondi that would be loved by adults and kids alike, to make them more excited, I had made this in 3 colors, but it’s purely your choice. The word boondi is derived from the Hindi word ‘Boond’ which means water droplets. This recipe has been in the pipeline for the last 2 years in my draft, after sharing Boondi Ladoo Recipe for 2018 Diwali, lost the final pic clicked again, and finally published this year. So friends, hereby I am ending the sweet recipes in the Diwali series, lets see, If I can I will post a savory recipe before Diwali. Do check my blog for all the Diwali recipes, I have covered a lot of recipes, if interested, check my 100+ Diwali Sweets / Snacks Recipes, Ladoo Recipe collections, with Deepavali Legiyam Recipe which is eaten to digest all oily stuff.

Check my other Diwali Recipes like
1. Motichoor Ladoo
2. Karaboondi / Spicy Boondi
3. Rava Ladoo
4. Kala Jamun
5. Beetroot Halwa
6. Milk Powder Burfi

Mithi Boondi Recipe

Sweet Boondi Recipe | Meethi Boondi Recipe

Priya Santhamohan

Sweet Boondi Recipe | Meethi Boondi Recipe is a super easy and quick-to-make dessert recipe, is given as a prasad in temples too. It is a traditional Indian mithai which is usually made during festivals like Raksha Bandhan, Dusshera, and Diwali.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Diwali Recipes, Sweet

Cuisine Indian

Servings 4 Cups

Calories 240 kcal

Equipment

• Stovetop
• Boondi Laddle
• Kadai / Pan

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

For the Boondi Batter

• 1 Cup Besan Flour / கடலைமாவு
• ¼ tsp Cooking Soda / சமையல்சோடா
• 1 Pinch Salt / உப்பு
• ½ Cup Water / தண்ணீர்
• 2 to 3 Pinch each Food Colour (Yellow, Green, Red)
• Oil / எண்ணெய் For deep frying

To Roast

• 1 tbsp  Ghee / நெய் Link for ghee
• 1 tbsp  Cashew / முந்திரி
• 1 tbsp  Raisins / உலர்ந்த திராட்சை
• 1 tbsp  Melon Seeds (Optional)
• 6 Cloves / கிராம்பு
• 6 Cardamom / ஏலக்காய்
• 1 tbsp  Sugar Candy / Kalkandu / கற்கண்டு (Optional)
• 1 Small Piece Edible Camphor / பச்சை கற்பூரம்

For the Sugar Syrup

• 1½ Cup Sugar / சக்கரை
• ½ Cup Water / தண்ணீர்

Instructions

 

• First, measure and keep all the ingredients ready. These are the ladles required (Pic 2) for making this boondi.
• Sieve the besan flour once. Take a wide bowl, add the besan flour, cooking soda, and 1 pinch of salt. Pour 1/2 cup of water and mix everything well to form a lump-free batter. If the batter consistency is thick, the boondi will have tails nor if watery, the boondi will turn flat. So medium batter consistency is ok (like dosa batter).
• I divided the batter into 3 bowls, then added 3 colours - yellow, green, and red (it's optional only, you can go with a single colour).
• Mix all the batter well. Heat oil in a heavy-bottomed pan, first take a spoon, then dip the tail of the spoon in the batter and drop a little batter in the oil, if the boondi is perfectly round in shape then go ahead. (If the boondi have a tail, add little water and if it turns flat, add 1 tbsp of besan flour). Place the big ladle (perforated ladle) above the oil not too low, hold the ladle firmly and pour 1 ladle full of batter over the big ladle. Just spread the batter gently with the same ladle, or tap or shake it.
• Also, wipe both the sides of the perforated ladle with a tissue paper every time to get round shaped boondi, this step is to clear the block. Fry till golden brown on both sides and the shhhhh sound ceases. Do the same with all the 3 coloured batters and drain it in kitchen tissue.
• Heat 1 tbsp of ghee in a pan, then add crushed cardamom, cloves, melon seeds cashews, and raisins (except sugar candy and edible camphor). Fry everything till golden colour and keep aside.
• To a pan, add 1.5 cups of sugar and 1/2 cup of water. Mix well in medium flame, until the sugar gets dissolved.
• Once bubbles appear, lower the flame. The mixture gets thicken soon and heat till you get a single string consistency. Be alert at this stage, don’t heat furthermore, else the sugar syrup turns hard.
• Add the fried boondi and edible camphor (Ensure the sugar syrup is hot or warm at least, when adding the boondi, so it absorbs the sugar syrup easily. Now, add the fried cardamom, cloves, melon seeds cashews, and raisins. Lastly, add the sugar candy, if preferred, add 1 or 2 drops of rose essence.
• Mix everything well, at first, the boondi looks sticky. Give a resting time of 2 hours, by the time, the boondi absorbs the sugar syrup and the sugar crystallizes. Now, juicy boondi with a beautiful texture is ready.

  Try this Sweet Boondi Recipe for this Diwali.

Notes

Tips for Meethi Boondi Recipe

For the Boondi Batter:

1.  Always sieve the besan flour for even and smooth batter. 

2.  Also whisk the batter well without any lumps.

3. Batter consistency: This is the most important point to be noted here, it should be like the regular dosa batter.  If it’s thick, the boondi will have a tail and if watery the boondi will fall flat.

4. To check the batter: Dip the tail side of the spoon in the batter and drop a little batter in the oil. If the boondi holds a round shape, then the batter consistency is perfect. 

5. To troubleshoot: If the boondi have a tail, then add very little water to the batter and if it falls flat, then add about 1 or 2 tbsp of besan flour to the batter and whisk well. 

6. I made boondi in 3 colours for a beautiful look, but you can try it with a single colour or even without food colour.

For the sugar syrup

1. 1 string consistency is important, else the Meethi Boondi Recipe won't crystallize. 

2. Don't cook furthermore than the 1 string consistency, else the sugar syrup turns hard.

3. Even 1 or 2 drops of rose essence,  can be added for more flavor.

4. Always add the boondi, when the sugar syrup is hot itself, so it easily absorbs the syrup.

5. At first the boondi looks sticky. After the 2 hours of resting time, the boondi absorbs the sugar syrup, then crystallizes and separates.

6. The addition of edible camphor lends a divine smell to the Sweet Boondi Recipe. But don't add more, else the sweet taste slightly bitter.

Keyword Meethi Boondi Recipe, Sweet Boondi Recipe

Sweet Boondi Recipe

Method for Sweet Boondi Recipe

1. First, measure and keep all the ingredients ready. These are the ladles required (Pic 2) for making this boondi.

2. Sieve the besan flour once. Take a wide bowl, add the besan flour, cooking soda, and 1 pinch of salt. Pour 1/2 cup of water and mix everything well to form a lump-free batter. If the batter consistency is thick, the boondi will have tails nor if watery, the boondi will turn flat. So medium batter consistency is ok (like dosa batter).

3. I divided the batter into 3 bowls, then added 3 colours – yellow, green, and red (it’s optional only, you can go with a single colour).

4. Mix all the batter well. Heat oil in a heavy-bottomed pan, first take a spoon, then dip the tail of the spoon in the batter and drop a little batter in the oil, if the boondi is perfectly round in shape then go ahead. (If the boondi have a tail, add little water and if it turns flat, add 1 tbsp of besan flour). Place the big ladle (perforated ladle) above the oil not too low, hold the ladle firmly and pour 1 ladle full of batter over the big ladle. Just spread the batter gently with the same ladle, or tap or shake it.

5. Also, wipe both the sides of the perforated ladle with a tissue paper every time to get round shaped boondi, this step is to clear the block. Fry till golden brown on both sides and the shhhhh sound ceases. Do the same with all the 3 coloured batters and drain it in kitchen tissue.

6. Heat 1 tbsp of ghee in a pan, then add crushed cardamom, cloves, melon seeds cashews, and raisins (except sugar candy and edible camphor). Fry everything till golden colour and keep aside.

7. To a pan, add 1.5 cups of sugar and 1/2 cup of water. Mix well in medium flame, until the sugar gets dissolved.

8. Once bubbles appear, lower the flame. The mixture gets thicken soon and heat till you get a single string consistency. Be alert at this stage, don’t heat furthermore, else the sugar syrup turns hard.

9. Add the fried boondi and edible camphor (Ensure the sugar syrup is hot or warm at least, when adding the boondi, so it absorbs the sugar syrup easily. Now, add the fried cardamom, cloves, melon seeds cashews, and raisins. Lastly, add the sugar candy, if preferred, add 1 or 2 drops of rose essence.

10. Mix everything well, at first, the boondi looks sticky. Give a resting time of 2 hours, by the time, the boondi absorbs the sugar syrup and the sugar crystallizes. Now, juicy boondi with a beautiful texture is ready.

Try this Meethi Boondi Recipe for this Diwali.

Meethi Boondi Recipe