Though am not a great lover of Boodis or Ladoos much, the thirst for its like from my friend Archana made me fond of it few months back. Actually speaking.. my time is really difficult to prepare and click patiently such long recipes having my 1.6 years naughty around me round the clock. I should thank here Archana(many know her as Pammi :-)) for helping me to have these great clicks.The sweet bhoondi is one of the simple sweet that can be prepared and stored for about 1 or 2 weeks. This is one of the mild and simple sweet that can be prepared easily for our kids rather choosing something from shops as I concern homemade is always better choice.
Besan flour (Kadalai maavu) – 1 cup
Cooking soda – a pinch
Sugar candy – 1 tbsp
Cardamom Powder – 1/4 tsp (prepared by just crushing their seeds to a fine powder)
Broken Cashews – 20
Raisin – 20
Ghee -1 tbsp
Oil for deep frying
For Sugar syrup:
Sugar -1 cup
Water -3/4 cup
1. Sieve the besan flour, add water and mix to a fine smooth batter. (similar how you make for bonda, but add 2 tbsp of water to it become smooth).
2. Heat oil in a kadai/pan and check the consistency of the batter by adding 2-3 drops using the back of a spoon. If they drop down perfectly the consistency is right to make boondis.
3. Take a laddle with holes (as shown in pic) to make boondi and add a spatula full of batter on it by keeping the laddle above the hot oil.
4. After pouring the batter, circle around with the spatula, so that the batter drops in oil evenly.
5. Turn over the other side with a clean dry sieving laddle and let it cook.
6. Do not let it even golden brown or even crispy.Take out when they are just cooked.
7. On the other side, in a separate wide pan/kadai add the sugar and water (upto the sugar gets immersed) for making syrup.
8. Allow it to boil until you get one string consistency. (you can also check using your fingers). Now put off the flame.
9. Heat a ghee and fry the cashews and raisins to golden brown color and keep aside.
10. Now add in the prepared boondis to the sugar syrup.
11. Also add the fried cashews, raisins, Sugar candy and cardamom powder.
12. Transfer to a serving plate/bowl and celebrate the sweetness at time.
- Do not add more water for syrup.If you are doing for the first time add 1/2 cup of water initially followed by adding with tbsp. This is avoid the watery consistency.
- Crushing just the seeds of cardamom to a fine powder gives a mild aroma and will be devoid of the scales of outer covering while eating.
- This is because I don’t like cardamom and my mom tried out this method of adding.
- Boondis of mine were bit sweeter and you can reduce the sugar quantity to 1/2 cup according to your taste.
- Wipe the spatula used for making boondi before every use to avoid smudging of bhoondis.
- You can also get a separate spatula for boondi (called as Boondi jalad). I don’t own it so,I have used a normal spatula.
- Adding sugar candy is purely optional and I like to have with it.
- If you find the batter to be more watery add little besan flour to it and adjust the consistency.
- You can store this is air tight container in room temperature for about 2 weeks.
|Simple Sweet Bhoondi