Meena's Taste Mantra

Sweet Boondi - an easy to make Diwali Special Sweet!

Indian cuisine has such a wide range to offer. The beauty of this immense variety is one can never be short of options to try. Any festival that too Diwali, one is literally engulfed with choices to satiate their sweet cravings!

Sweet Boondi is a delicacy that I love. Normally these form a part of the traditional SouthIndian Luncheon, as a sweet to be served in the beginning of the course. Amma used to make this when we were in school. This time as we planned the Diwali Special Menu, Amma agreed to make this! A twist to the traditional one is that we decided to make it colourful by making colourful boondis! Really a delight to all the senses! These boondis are crisp and yet juicy towards inside!

INGREDIENTS

1 1/2 cup Besan | Chickpea Flour

1/4 cup Rice Flour

A pinch Cooking Soda

A pinch Salt

A drop Green Food Colour

A drop Tomato Red Food Colour

For Sugar Syrup

1 1/2 cups Sugar

2 drops Rose Essence

1/2 tsp Elaichi | Cardamom Powder

2 Lavang | Cloves

6 to 7 Kaju | Cashew Nuts

10 to 12 Raisins

2 tsp Homemade Ghee | Clarified Butter

METHOD

Preparing Sugar Syrup

In a wide bottomed vessel, add sugar and water just enough to immerse it. Boil to get a 2 string consistency. Switch off gas and keep aside.

Preparing Boondi

In a mixing bowl add both flours, salt and cooking soda. Gently combine.
Add water little by little and whisk to make a thick batter. The batter consistency is just like Bajji Batter.
Portion the batter to three bowls - 1/2 of the batter in one bowl and 1/4 of the batter in the other bowls.
Combine the food colours in the bowls that contains 1/4th of the batter, respectively.
Heat oil in a thick bottomed kadhai.
As the oil becomes hot, using the Boondi slotted ladle, make boondis, First the plain batter thereafter the coloured batter.
Ensure the boondis are fried well and are crisp. Remove on to an absorbent paper.

Preparing Sweet Boondi

In a small pan heat ghee and saute kaju till they begin to change colour. Immediately add raisins and switch off the gas.
Warm the sugar syrup and switch off the flame. There is no need for the syrup to come to a boil.
Add rose essence, elaichi powder and cloves to the sugar syrup and mix.
Slowly add the fried boondis into the warm sugar syrup and give a gentle mix. Keep aside for the sugar syrup to be absorbed.
Add sauteed kajus and raisins and keep mixing gently.
As sugar syrup gets absorbed by the bondis and it begins to cool, it starts to crystallize and the sugar coated boondis become crisp and dry.
Once completely dry, give a gently toss to shake the boondis and seperate the ones that may have got stuck to one another.
Store in an air tight container.

These juicy yet crisp Sweet Boondi are a delight. The colourful Boondis make it really appealing and the aroma from the cloves and elaichi powder is mouthwatering!

Note:

a. Traditionally Pachha Karporam | Edible Camphor is also added. But none of us prefer its taste!

We have used:

1. Sundrop Heart Oil

2. Tata Salt Lite

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.