Sweet boondi
A very popular and easy Indian dessert, in which small deep-fried balls made of chickpea batter is soaked in sugar syrup.
Servings 4 people
Ingredients
For the batter
- 1 cup besan/kadalamavu(chickpea flour) (120 g)
- a pinch of salt
- a pinch of turmeric powder
- a pinch of baking soda
- ½ cup water + 2-3 tbsp as needed
For the sugar syrup
- ¾ cup sugar
- ½ cup water
- 2 cloves
- a pinch of turmeric powder
- a few drops of lemon juice
Rest of the ingredients
- 2+1 tsps ghee
- a small pinch of pachai karpooram(edible camphor)
- few nuts as needed(almond, cashews and pista)
- oil as needed for deep frying
Instructions
- Sieve the besan with salt, baking soda, and turmeric powder. Take this in a vessel.
- Add half a cup of water and make a thick lump-free batter. Let it rest for 10 minutes. Add more water by the tbsps to make it a free-flowing batter as shown in the picture.
- In a wide pan heat up the oil in medium-low heat. Check the heat by dropping a few drops of the batter in the oil. If it comes up immediately the oil is hot enough.
- Using the slotted ladle pour the batter in small quantities into the oil to form small balls or boondi. Keep the ladle at a few inches in height from the oil and repeat the process till the batter is finished.
- Drain the boondi onto a paper towel. Next, heat up the sugar with the ingredients given under 'for the sugar syrup', except the lemon juice.
- Turn off flame when the syrup reaches 1 string consistency and add the lemon juice. Now add all the fried boondi, the edible camphor, and give it a good mix.
- Heat up the ghee in a frying pan, fry the nuts and add it to the boondi.
- Let it sit till all the sugar syrup is absorbed by the boondi. Give it a mix 3 or 4 times in between so that it gets absorbed evenly.
