Crispy and Sweet Boondi
Indulge in the irresistible charm of "Crispy and Sweet Boondi," a traditional Indian dessert that perfectly balances crunch and sweetness. Crafted from chickpea flour (besan), this golden delight is deep-fried to perfection before being bathed in a fragrant sugar syrup infused with cardamom, saffron, and rose water. The baking soda in the batter ensures a light, airy texture, while the sugar syrup provides a luscious coating, giving each bite its signature melt-in-your-mouth sweetness. Ideal for festive occasions or as a special treat, this recipe is easy to make and creates a dessert that is as visually stunning as it is delicious. With a cook time of just 30 minutes, Crispy and Sweet Boondi is a quick yet impressive addition to your dessert repertoire.
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Recipe Information
Ingredients
- 1 cup besan (chickpea flour)
- 0.75 cup water
- 0.125 teaspoon baking soda
- 1.25 cups sugar
- 1 cup water
- 0.5 teaspoon cardamom powder
- 10 strands saffron strands
- 1 teaspoon rose water
- 500 ml oil (for frying)
Instructions
In a mixing bowl, combine 1 cup of besan (chickpea flour) with 3/4 cup of water to form a smooth batter. The batter should be of pouring consistency, similar to that of pancake batter.
Add 1/8 teaspoon of baking soda to the batter and mix well. This will help give the boondi a light and airy texture.
In a pan over medium heat, combine 1 1/4 cups of sugar and 1 cup of water to prepare the sugar syrup.
Stir continuously until the sugar completely dissolves, then bring the mixture to a boil. Reduce the heat and let it simmer for 5-7 minutes until you achieve a 1-string consistency. The syrup should be sticky when tested between your fingers.
Turn off the heat and add 1/2 teaspoon of cardamom powder, 10 saffron strands, and 1 teaspoon of rose water to enhance the flavor. Mix well.
Heat 500 ml of oil in a deep-frying pan over medium-high heat.
Once the oil is hot, hold a perforated ladle a few inches above the oil and pour a ladleful of batter onto it. Allow the batter to drip through the holes into the hot oil.
Fry the boondi until they turn golden and crispy, which should take about 2-3 minutes. Stir occasionally to ensure even cooking.
Remove the boondi using a slotted spoon and drain them on a paper towel to remove excess oil.
Immediately transfer the fried boondi to the warm sugar syrup and let them soak for about 2-3 minutes.
Stir gently to ensure they are coated well, then transfer to a plate to cool.
Repeat the frying process with the remaining batter.
Once cooled, store the sweet boondi in an airtight container.
Nutrition Facts
Calories |
5893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 508.3 g | 652% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 250 mg | 11% | |
| Total Carbohydrate | 319.5 g | 116% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 261.6 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1037 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
