Sweet Boondi

 

||Ingredients||

 

For boondi batter

 

Gram flour (besan) - 3/4 cup

 

Water - 3/4 cup ( approximately)

 

Oil - 1 + 1/2 tbsp

 

Oil for frying

 

For sugar syrup

 

Sugar - 3/4 cup

 

Water - 1/2 cup + 2 tbsp

 

Lemon juice - 1/2 tsp

 

Cardamom powder - 1/2 tsp

 

Chopped almonds -2 tbsp (optional)

 

Dry roasted Melon seeds - 1 tbsp (optional)

 

Saffron strands - 8 to 10 (optional)

 

||Method||

 

For boondi batter

 

In a bowl add besan and also add little by little water to make a smooth batter, mix well till no lumps are left.

 

Also add oil and mix it well.

 

Heat the oil or ghee in a kadhai(wok), pour 1 or 2 tbsp of batter at a time over a round perforated spoon (generally which is used for frying puris) or a boondi jhara so that boondi drops in to the hot ghee.

 

Deep fry the boondi on high flame.

 

After frying take out the boondis and repeat the process.

 

For sugar syrup

 

Combine the sugar and water in a non-stick pan, mix well and cook on high flame for 5 to 7 minutes.

 

Sugar syrup consistency should be sticky like honey and no thread sugar syrup is needed.

 

Now also add lemon juice, cardamom powder and saffron strands.

 

Add the boondi that we had prepared and also add almonds and melon seeds to it. Mix well for 2 to 3 minutes. Then switch off the flame and cover it.

 

Occasionally stir it and after 1 to 2 hours it is ready to eat.

 

||Notes||

 

The quantity of water can vary .

 

When we drop the boondi in oil, the flame should be high.

 

After frying each batch clean the jhara or whatever you used for frying the boondis.