Sweet Boondi

Sweet Boondi...a yummy tasty Indian dessert ....Small round crisp balls made of besan (chickpea flour) mixed with water, deep fried until golden brown & coat the fried balls using sugar syrup...Slightly sticky to the touch..Your sweet tooth may be saying eat more but your expanding stomach will be screaming enough! Making sweet boondi at home can be simple with a little practice...



Ingredients:
1 cup Besan
1 tsp Cardamom powder
1 tbsp Rice flour
1 pinch Baking Powder
2 cups Sugar
1 cup Water
Oil for deep frying the boondis
a sieve with round holes


Method:

Mix the besan, rice flour, baking powder to make a smooth pancake-like batter or slightly thicker than dosa batter.

 Heat the oil in a kadhai. 
Take the batter and pour it over a sieve with round holes (The critical part of boondi making is to use the right kind of utensil for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls .To accomplish this you need to use a flat skimmer, strainer or perforated ladle that has several round holes on the surface, each about the size of a whole black peppercorn. After every batch keep it in mind to wipe the sieve dry & clean so that u can procced for next batch & the boondi will look even).


Tap it gently with a spoon so that small balls of dough fall into the oil. Fry them until the sound of sizzling stops and boondis are light gold in color!



Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. Heat the sugar and water till reaches 1/2 thread consistency.
In the sugar syrup mix cardamom powder and fried boondies. Mix well. Keep it for 1-2 hour so that the boondi will soak well in the sugar syrup.



Now drain the excess syrup & store them..Your sweet boondi is ready to eat...serve with puri or u can eat it like a dessert.

U can put Magaj (melon seeds) or cashews if u want in the boondi.