Sweet boondi

Sweet boondi or Meethi Boondi is one of my many favourite mithais. As always I had to try make it myself and here's how I did it.

Ingredients:

Batter:

1 cup gram flour/besan

1 tbsp oil

Water

Food colouring

Oil for frying

Sugar syrup:

1 cup sugar

1/2 cup water

Lemon slice

Slithered almonds

Slithered pistachios

Melon seeds

1/4 tsp cardamon powder

Method

Make a smooth batter with the gram flour, oil and water. Add water bit by bit to form a flowing batter. Mix well to also get rid of any lumps. Pour some of the batter into two other bowls and add some food colouring and mix well. I used green and red food colour for a small portion of the batter and for the rest of batter I used yellow food colouring.

The next step is to make the boondi. I have used a boondi jhara but you can use a slotted spoon if you do not have one. Place the boondi jhara over oil which has been heated on a medium heat. Ladle some of the batter into the jhara and drops of the batter will fall into the oil. The batter droplets should rise to the surface. Cook these for 1-2 mintues. You do not want these to brown and the boondi will make a sound when you move them around where you can tell they have cripsed. Remove and drain on a kitchen towel and repeat the process with the remaining batter.

Once all the boondi has been made/fried you want to make the sugar syrup. In a pan add the sugar, water and lemon slice and bring this to a boil. Once this begins to boil leave this to simmer for around 2 to 3 mintues. You want the syrup to be sticky and not form any threads. You can test this with your fingers however allow the syrup to cool a little as you do not want to burn yourself. Remove the lemon and add in the slivered almonds, silvered pistachios, melon seeds and cardamon powder. Mix these into the sugar syrup.

Then add in the fried boondi. Mix and allow the boondi to soak the syrup. This usually takes a couple of hours. Mix the boondi in the sugar syrup every couple of hours so all the boondis have the chance to soak up the syrup. Once all the syrup as been soaked, enjoy the sweet boondi.

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