Traditional Sweet Dish Boondi
Boondi has a special imprint on each of us, especially the immigrants from India. This dessert is present at all the famous celebrations.
Boondi reminds me of our pilgrimage site in Palitana, India. After we returned from a three hour hike on a mountain (we are not supposed to eat while hiking), we were served warm Boondi and Sev (crispy noodles ). Needless to say, it was an amazingly tasty treat! Today I am going to try to replicate that authentic taste. Thanks so much for sharing your recipe, Jaya!
Step by step guide to Make Boondi : Serves 6
Vegan, Gluten free, Jain
- 2 cup besan /chick pea flour
- 1 cup water
- 2 cup vegetable shortening or ghee for frying
- 1/2 cup cashews or slivered almond
- 1/2 cup raisins
- 2 cup sugar
- 1 cup water
- yellow food color optional
- Few strands of saffron
- 1/2 tsp cardamom powder
- Perforated sieve
- Deep spoon
- Frying Pan
For Boondi, a deep spoon and perforated sieve are needed.
How to Make Boondi
1. Combine besan/chick pea flour and water as needed in a bowl. Beat for two to three minutes until the batter becomes light and smooth.
2. Heat ghee or vegetable shortening in a deep frying pan. Hold a sieve four inch above the oil. With the deep spoon, pour the batter into the strainer. The batter will fall into the oil in the form fine drops of boondi. Fry for one minutes until the boondi turns golden brown. Repeat the steps with remaining batter.
3. In a pan add sugar , water, a few strands of saffron, cardamom powder, cashews, and raisins.
4. Cook for five minutes until sugar dissolves and becomes a thick syrup.
5. Add boondi to the pan and keep stirring until it cools down.
6. Garnish and serve. YUM!
- Green and red color can be added to batter to make the pearls of boondi more decorative and presentable.
- For salty variations, instead of syrup, sprinkle it with salt or red chili powder. Instead of cashews, spanish peanuts can be used.
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How did this recipe turn out for you – I’d love to know in the comments section below.