Boondi – the name derived from word boond which means […]
Boondi – the name derived from word boond which means drop. Boondi is a sweet traditional delicacy where gram flour droplets dripping in hot oil and soaked in sugar syrup.You can adorn your dessert table decked with these shiny tiny sweet balls and make special your any occasions..
Sweet boondi are prepared in most of the traditional festivals of India. I remember a flag hosting ceremony of my father’s office. I always used to go to my father’s office .They used to sing national anthem and distribute sweet boondi with sew in a bowl. Which i loved to eat .Being a child i would go to there only for boondi which i get double because of my innocence fond for boondi. I never realised such sweet fondness i am going to portrait in my blog today.
We relish boondi with poha when i was in school,in the time of Ganesha chaturthy. The birthday of lord Ganesha and who known as remover of all obstacles of our life.In the time of final immersion of lord Ganesha,with full of joy and devotion we immerse the lord and celebrate having bhog poha and boondi.
Preparing boondi we need a perforated spoon and ladle,two most important utensils for boondi preparation .Perforated spoon a big round spoon with many multiple small holes .
Preparing Boondi Batter..
For preparing sweet boondi,first you need to sieve the gram flour so that it will be easy to whisk and always a better quality gram flour while preparing sweets.
After strained,add oil,salt and baking soda in the gram flour.Mix them well.Adding oil is the best way to prepare a crisp boondi.
Literally,i try to avoid baking soda in boondi .The use of soda is to soft the boondi.
But in my experience once they soaked in sugar syrup they soft automatically.So its your choice to use or avoid soda..
Now add water slowly to prepare a thick batter first.Once it thick,whisk the batter using your hand for at least 5 to 6 minutes.This process allow the batter to become fluffy and your boondi comes out soft.This is the reason i dont use soda.
If you want to skip this step,then use pinch of soda in it.
Now add little water and stir continuously to form thin batter.The batter should be neither more thick nor thin.Keep it a side.
Preparing sugar syrup
I have use yellow food colour ,you can use saffron strands instead.If you dont like to add any colour then no need to add saffron or colour as well.
Heat both water and sugar over medium flame. When they start to boil,star checking the consistency. Drop lemon juice which helps to avoid the fear of crystallization.
Boil sugar syrup and off the gas ,before it form a single string consistency.
Remember if it will be one string,then your boondi become hard and crisp.
So always off the gas before one string consistency. It will take 2 to 3 minutes, it wont be stuck your hand much.Now keep i aside.
Heat enough oil in a wok.Hold one hand perforated spoon,another hand a ladle full batter.
Hold the perforated spoon just above the wok,now pour the ladle full batter on he spoon.Sometimes the gram flour droplets ,dripping on its own.Else tap the spoon on edge of the wok,so he rest of the batter can drop in hot oil.
Fry the small balls over high flame until crisp and light yellow in colour.Take them out in a bowl.
Do the same for rest of the batter.
Soak them in syrup
Now add boondi into the syrup slowly.Allow hem to soak at least 1 hour or more.
Once they soaked,stir them nicely.Slowly strain them from syrup using spoon and keep in a bowl.
yields : 2 cups
prep time :10 mins
cook time : 1 hr 15 mins
total time : 1 hr 25 mins
Things we need to prepare
1 cup gram flour/Besan
1.5 cups water – add more for desire consistency
2 tsp oil
pinch of soda-optional
pinch of salt
for sugar syrup
1 cup sugar
1 cup water
1 tsp lemon juice
3 to 4 crushed cardamom
We need a slightly thin Batter:
Sieve the gram flour first.In a bowl add gram flour ,oil ,salt and mix together.Now add slowly pour water.Prepare a thick batter first and whisk in your hand for at least 5 minutes.
Add little more water and to get the desired consistency. The batter should not be more thick and thin .Keep it a side.
If you are using soda,then add pinch of soda and whisk.Skip the step for whisk bout to 5 minutes.
Next prepare sugar syrup:
Heat sugar and water in a pan.Add yellow colour and cardamom.Allow it to boil until before one string consistency. Its like gulab jamun syrup consistency.For the consistency it takes around 2 to 3 minutes
If you make it one string consistency then your boondi won’t be soft and become crispy sugar coated snacks..
Again whisk the boondi batter.Pour enough oil in a shallow pan or wok.
Hold perforated spoon little above the hot oil,pour one ladleful batter on the spoon.It will automatically drop into the oil else you either press the boondi batter using your hand or bottom of the ladle.
Tap the edge of the pan using perforated spoon.So that the rest of the droplets fall in the oil.
Fry them on high flame until crisp and light yellow colour. Don’t fry them brown ,else they wont soak in syrup nicely.
Do the same process for rest of the batter.
Soak boondi in syrup:
Now pour slowly all the boondi into the sugar syrup.Stir and combine them nicely.
Leave it for at least 1 or 2 hours, so that the boondi will soak the syrup completely.
Now sprinkle some fried cashews and stir it.
Your boondi is ready to adorn your dessert corner for any occasion.