SWEET BOONDI RECIPE | EASY DIWALI SWEETS RECIPES

        
     Sweet boondi is my favorite since childhood. The juicy inside and grainy outside boondhis really takes me to another world. I have seen my mom making this so many times. But never tried so far on my own. So today, suddenly thought, since I tried Kara boondi, I was confident, this will also come out good. So quickly checked with mom for sugar syrup consistency. And started making straight away. It came out good successfully and here I am with the post!

   Rather making it plain yellow or orange, I wanted to make it colourful. I vaguely remember I ate this way in a marriage long long ago. So I wanted to make it colourful that way. Treat to eyes as well!

This is very easy sweet. You can try this for your Diwali!

Ingredients(will yeild 5 cups boondi)

Gram flour/ Kadala mavu	1 & 1/2 cup
Rice flour	1/4 cup
Cooking soda(sodium bi carbonate)	1 small pinch
Sugar	1 & 1/2 cup to 2 cups(adjust as per ur taste)
Rose essence(optional)	3 drops
Cardamom	1, powdered
Cloves	2
Cashew nuts	8
Ghee	1 tsp
Edible camphor(optional)	1 mustard size
Salt	a pinch
Food colours(optional)	orange and green

Method

First make sugar syrup ready. In a broad vessel, boil sugar with water just to immerse it. Boil until 2 string consistency. If you swipe the back of ladle and check between ur thumb and forefinger, there will be two strings forming in-between the fingers. Or you can keep a small bowl of water and pour a little syrup in it, it will not dissolve and you can move the syrup and gather it. Switch off the stove. In a mixing bow, mix both flours, salt, cooking soda with water to a thick batter. Like bajji batter. Save a big laddle full for orange colour and another ladle full of batter for green colour in separate small bowls.  Heat oil and use a big slotted spoon to make boondis as shown below. You will be needing two big ladles with holes as seen in the picture below(slotted) . One for making boondi and one for draining from oil. Use another deep ladle to spoon the batter. Pour one ladle of batter over the ladle with hole holding it just above the oil and spread it. Wipe the ladle as seen below. Fry with constant turning to ensure even cooking and drain once the bubbles ceases, no need to wait until it gets very crispy. Just make sure its cooked. Drain in paper towel. Repeat to finish the batter. Mix orange food colour and green food colour to the reserved batter. Make boondis in the same way as above. Finish both orange and green similarly and drain in the paper towel. After finishing, just give a heat(no need to boil) to the syrup we prepared and switch off the flame. Put the prepared colourful boondhis to the sugar syrup. Fry cashews, cloves in ghee separately and add it to this. Also add powdered cardamom, essence and edible camphor and mix well with a ladle.  Keep mixing. As it cools down, the sugar syrup will be absorbed by boondi and starts crystalizing and becomes dry. Store in airtight container.

       Enjoy the juicy yet textured boondhis! Smells divinely as we add cloves and edible camphor. Boondhi by itself with sugar syrup gives a great flavour!

Notes

Adding colours is optional, you can make it plain. Adding cloves, edible camphor and essence is optional. Smells great even simply with elachi. But I like it with all these :) If you want, you can add more sugar upto 2 cups of sugar for the given recipe. But 1 & 1/2 cup is just perfect for this. Adding rice flour is also optional, but I recommend adding it as it gives a nice texture. If the batter is too thick, you will get boondis with tail. So add more water and try. If the batter is too watery then the boondis may fall flat. So add more gram flour and try. You can also add raisins fried in ghee.

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