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).
Ingredients List
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| Sr. | Weight | Units | Name |
|---|---|---|---|
| For the Boondi | |||
| • | 1 | cup | Besan (gram flour) |
| • | 0.75 | cup | Water (adjust as needed) |
| • | 0.25 | tsp | Baking soda |
| A pinch of yellow or orange food color (optional) | |||
| Oil, for deep frying | |||
| For the Sugar Syrup | |||
| • | 1 | cup | Sugar |
| • | 0.5 | cup | Water |
| • | 0.25 | tsp | Cardamom powder |
| • | 1 | tsp | Rose water or a few strands of saffron (optional) |
| For Garnishing and Plating | |||
| • | 2 | Bananas, sliced | |
| Pumpkin seeds (handful) | |||
| Rose petals (optional) | |||
| Silver leaf (optional) | |||
Method / Instructions
- Prepare the Sugar Syrup: Combine sugar and water in a saucepan and heat over medium flame, stirring until the sugar dissolves. Add cardamom powder and rose water or saffron, if using. Boil for 5–6 minutes until the syrup is slightly sticky but not at single-thread consistency. Turn off the heat and let it cool for 2–3 minutes. Set aside.
- Make the Boondi Batter: Sift besan into a mixing bowl. Add baking soda and food color, if using. Gradually whisk in water to form a smooth, lump-free batter that is slightly thinner than pancake batter.
- Fry the Boondi: Heat oil in a deep pan over medium heat. Test by dropping a little batter into the oil; it should rise immediately without darkening. Hold a boondi jhara 3–4 inches above the oil, pour the batter onto the ladle, and let it drip naturally into the oil. Fry for 30–40 seconds until just cooked and light golden, avoiding over-frying. Remove with another ladle or sieve and drain on a colander.
- Soak the Boondi: Add the warm boondi to the slightly warm syrup and mix gently to coat evenly. Cover and let rest for 1–2 hours, stirring occasionally. Strain out any excess syrup using a colander.
- Garnish and Plate: Mix in pumpkin seeds for texture. Plate with fresh banana slices and garnish with rose petals and silver leaf for a festive touch.
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 312 Kcal |
| πͺ Protein | 4.8 g |
| πΎ Carbohydrates | 54.6 g |
| π₯ Total Fat | 9.2 g |
| π§ Saturated Fat | 1.4 g |
| π± Dietary Fibre | 2.5 g |
| π¬ Total Sugars | 36.8 g |
| π§ Sodium | 78 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Notes
- You can use multicolored boondi for a more festive appearance.
- For added crunch, lightly roast the pumpkin seeds before mixing.
Tips & Tricks
- 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.
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