MEETHI BOONDI

Meethi Boondi Recipe | How to make Sweet Boondi | Sweet Boondi Recipe

What is Meethi Boondi?

Meethi boondi is a deep fried tiny ball made up of gram flour which is absolutely juicy and sweet. Meethi boondi is often distributed as prasad in temples etc. Boondi is a Rajasthani snack food made from sweetened, fried chickpea flour. Certainly, it is not the easiest dessert to make. The perfect texture and shape are a bit tricky to achieve. However, in the recipe, few tips and tricks have been explained which can make the task easy.

Let’s talk about the ingredients for Meethi Boondi Recipe:

Gram Flour (besan): Although I have seen recipes using thick gram flour to make meethi boondi, I couldn’t make proper boondi with thick gram flour. Therefore I have used the regular one.

Sugar Syrup: To make juicy meethi boondi, it is important to use correct sugar syrup. Also, it is essential to leave boondi in the syrup for 10-12 hours.

Other ingredients: Other than the above-mentioned ingredients, water and garnishing are required. The ratio of water has been well-explained in the recipe and should be followed.

Tips to make perfect sweet boondi:

  • Don’t keep the batter thick.
  • Make absolutely smooth mixture.
  • The level of oil/ghee should be at least 1.5 inches.
  • The oil/ghee should be hot when boondi are fried.
  • Keep the ladle 1 inch above the ghee or oil while pouring the batter.
  • Fry the boondis till they sizzle.
  • Always wipe the backside of the ladle before adding next batch of the boondi.

Other similar recipes on the blog:

The next step after boondi is boondi ladoo. A very interesting barfi from South India is the seven cup barfi00. Do try these recipes.

 

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How to make Meethi Boondi

1. Heat 1/4 cup plus 2 tsp water.

MEETHI BOONDI

2. Add 1/2 cup less 2 tsp sugar. Basically the ratio of sugar to water is 1:3/4. The water is 3/4 of the sugar.

MEETHI BOONDI

3. Keep the flame high and cook till the sugar dissolves.

MEETHI BOONDI

4. We don’t want any string in the syrup. Once the sugar has dissolved keep stirring and cook for another 2 minutes on high flame. Keep the sugar syrup aside.

MEETHI BOONDI

5. In a bowl take 1/2 cup gram flour (besan).

MEETHI BOONDI

6. Add 1/4 cup + 1/8 cup water. Again the water is 3/4 of the gram flour.

MEETHI BOONDI

7. Make an absolutely smooth batter.

MEETHI BOONDI

8. Add a pinch of saffron food colouring. This step is optional.

MEETHI BOONDI

9. Add 2 tsp oil.

MEETHI BOONDI

10. Mix properly.

MEETHI BOONDI

11. Heat enough oil.

MEETHI BOONDI

12. Keep the ladle 1”-1.5” inch above the oil.

MEETHI BOONDI

13. Pour a spoonful of batter to check that the boondi drop easily on its own and they are round and not tailed/flat.

MEETHI BOONDI

14. Then add a batch for frying. Fry the boondis till they sizzle.

MEETHI BOONDI

15. Once they stop sizzling take them out.

MEETHI BOONDI

16. Prepare all the boondis.

MEETHI BOONDI

17. Add the boondis to the sugar syrup.

MEETHI BOONDI

18. Mix them properly. Keep them for 10-12 hours. Mix them once in every 2-3 hours.

MEETHI BOONDI

19. Keep mixing on regular intervals.

MEETHI BOONDI

20. By the end of 10-12 hours, the sugar syrup would have been absorbed by the boondis. Garnish handful of chopped pistachios.

MEETHI BOONDI

21. Bon appétit!

MEETHI BOONDI

Nutrients

Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 4 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Trans Fat 4g
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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