Bundi Kela

 

Boondi Kela

Soft boondi pearls soaked in fragrant syrup, paired with sweet banana slices

Yields: 4 servings | Total Time: 2.5 hours (including soaking time)

Sweet Boondi is a cherished Indian confection, comprising tiny, deep-fried gram flour pearls soaked in aromatic sugar syrup. Often prepared during festivals like Diwali, Navratri, and Eid, it’s also a staple in Bohra cuisine, especially on religious occasions like Miqats and mostly on 7th of Moharram, served with bananas or in the form of ladvo (Big Laddo).

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Ingredients

For the Boondi:

• 1 cup Besan (gram flour)

• ¾ cup Water (adjust as needed)

• ¼ tsp Baking soda

• A pinch of yellow or orange food color (optional)

• Oil, for deep frying

For the Sugar Syrup:

• 1 cup Sugar

• ½ cup Water

• ¼ tsp Cardamom powder

• 1 tsp Rose water or a few strands of saffron (optional)

For Garnishing and Plating:

• 1-2 Bananas, sliced

• Pumpkin seeds (handful)

• Rose petals (optional)

• Silver leaf (optional)

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Method

Step 1: Prepare the Sugar Syrup

1. Combine sugar and water in a saucepan and heat over medium flame, stirring until the sugar dissolves.

2. Add cardamom powder and rose water or saffron, if using.

3. Boil for 5–6 minutes until the syrup is slightly sticky but not at single-thread consistency.

4. Turn off the heat and let it cool for 2–3 minutes. Set aside.

Step 2: Make the Boondi Batter

1. Sift besan into a mixing bowl. Add baking soda and food color, if using.

2. Gradually whisk in water to form a smooth, lump-free batter. It should be slightly thinner than pancake batter.

Step 3: Fry the Boondi

1. Heat oil in a deep pan over medium heat. Test by dropping a little batter—it should rise immediately without darkening.

2. Hold a boondi jhara (perforated ladle) 3–4 inches above the oil. Pour batter onto the ladle and let it drip naturally into the oil.

3. Fry for 30–40 seconds until just cooked and light golden. Avoid over-frying.

4. Remove using another ladle or sieve and drain on a colander.

Step 4: Soak the Boondi

1. Add warm boondi into the slightly warm syrup. Mix gently to coat evenly.

2. Cover and let rest for 1–2 hours, stirring occasionally.

3. Strain out excess syrup using a colander.

Step 5: Garnish and Plate

1. Mix in pumpkin seeds for texture.

2. Plate with fresh banana slices.

3. Garnish with rose petals and silver leaf for a festive touch.

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Chef’s Notes

• You can use multicolored boondi for a more festive appearance.

• For added crunch, lightly roast the pumpkin seeds before mixing.

• Always soak boondi while both syrup and boondi are warm—not hot—for best absorption.

• Serve slightly chilled or at room temperature for best taste.