1 cup besan (gram flour) available in Indian grocery stores
1 teaspoon sooji fine (semolina)
1 teaspoon oil
Approx. 3/4 cup of water
1-1/2 cup sugar
1 cup water
1/8 teaspoon cardamom powder
Few drops of lemon juice
Oil to deep fry
The critical part of boondi making is to use the right kind of flat skimmer, or ladle with several round holes.
It is used for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls( Boondies).
Boil the water and sugar in a sauce pan on medium high heat, stir to dissolve the sugar, lower the heat to low and let it simmer for2 to 3 minutes.
Turn the heat off.
Mix the besan and sooji.
Add water slowly and make the batter to pourable consistency, batter should have no lumps and is very smooth.
Add the oil mix it well.
Heat the oil in a frying pan over medium high heat.
Frying pan should have at least 1” of oil.
Oil should be moderately hot, to test the oil drop a batter in the oil, batter should rise immediately without changing color.
Hold the skimmer about 2 inches above the oil over the center of the frying pan.
Pour some of the batter onto the skimmer to cover all of the holes.
Batter will start dropping through the holes into the oil.
If the batter doesn’t drop right away through the holes.
Add little more water to the batter and start again.
Drop enough boondesi into the oil so they just cover the surface of the oil in frying pan in a single layer.
Fry the boondies until the sound of sizzling stops and boondies are light gold in color.
Lift the boondi out of the oil with a slotted spoon (this allows excess oil to drip back into the frying pan) and put them directly into the warm syrup and mix.
Before making the next batch of boondies, wipe clean the skimmer.
This helps to keep the boondi round.
Repeat the process of making boondi and adding to the syrup with rest of the batter.
You may have to adjust the heat in between while making boondies.
When finished frying the boondies, let them soak in the syrup for few minutes.
Add the crushed cardamom to the syrup. Drain the excess syrup.
Boondies are ready to serve.
For Sweet boondies:
Garnish the boondies with sliced almonds and pistachios.
Garnish with chocolate gnash.
Serve with vanilla ice cream.
Other ways to serve boondi:
With yogurt to make raita a popular side dish.
Serve them as salted snack adding chat masala.
To serve Boondies as raita or salted snack do not add the boondi in sugar syrup.
They make a crunchy dish.
Enjoy!, according to Manjulas Kitchen.
Homemade sweet boondi, ramadan recipe