Recipe of Meethi Boondi

Ingredients:

• Besan/Gram Flour- 100 gms
• Milk or Water
• Sugar- 1 cup
• Kewra Water (optional)
• Food Colour
• Ghee or oil for Deep Fry

Take besan in a bowl and add a pinch of colour.

Add milk or water slowly and mix properly. Make sure there are no lumps left. Also, add a tea spoon of kewara water. Make a batter for boondi. The batter shouldn’t be too dilute or thick.

Take a wok/kadhayi (a deep one) and add ghee to it. Quantity of ghee should be sufficient for deep frying. I have taken less amount of ghee as I took a very deep and small sized wok. Keep the flame on medium. You can also use oil instead of ghee. Before frying, place a small batter ball to test if ghee is hot enough to fry. The batter should rise immediately upwards if ghee is ready.

Take a perforated spoon (boondi jhhara) as per desired size of boondi. Ghee may splutter if you will place the spoon too high and also you may end up burning yourself if the spoon is too low, so be extra careful. Keep the spoon around 3-4 inches high above the kadhayi. Pour 2-3 table spoons of batter on perforated spoon and you will see boondi falling down in ghee without any additional force. If the batter is too thick, you have to move a table spoon or your fingers in circular motion on batter on the perforated spoon. Another way is tapping the perforated spoon on the edge of kadhayi.

Now fry boondi on low to medium flame till it becomes crispy.

For preparing sugar syrup, place 1 cup of sugar in another pan and add one cup of water to it. Place it on medium flame and let sugar melt completely. If you are not adding kewara water to boondi, you can add saffron to the sugar syrup. Add few threads (around 5-6) of saffron to 2 table spoon of water for around half an hour before you start making boondis. Add it to the sugar syrup/chaashni.

Pour fried boondis to sugar syrup/chaashni. It is better to keep the sugar syrup ready and add the hot fried boondis directly to the chaashni.

Leave the boondi soaked in syrup for 1-2 hours. Once sugar syrup is absorbed in boondi, garnish it with dry fruits. You can also add few threads of saffron to sugar syrup (optional). and your meethi boondi is ready.