Sweet Boondi Recipe | How to Make Sweet Boondi – Diwali Sweets

Sweet Boondi is a famous South Indian sweet that is prepared almost at all festivals and auspicious occasions. Especially this boondi is served at South Indian weddings. Sweet Boondi was on my to-do list for a quite long time. As Diwali is nearing, I thought this would be the perfect time to share this recipe.

Last year I tried Kara Boondi and Boondi Ladoo it turned out so good. As I know how to prepare boondi pearls, I was confident this time that sweet boondi too will turn awesome. Trust me it came out so well. It was a kind of melt-in-the-mouth texture and delicious too. To make the perfect sweet boondi, follow the given below steps.

• The first step is to mix the boondi batter and keep it ready.
• Next fry cashews, raisins, and cloves and set aside.
• Now make a boondi and set it aside.
• 4th step is to make sugar syrup. Bring it to one-string consistency and switch off the flame.
• 5th step is to add all the ingredients prepared and let it rest for 5 to 10 mins
• In the 6th and final step mix the boondi again and let it cool completely for 1 or 2 hours. So that it will crumble easily.

If you follow the steps as said above, you will end up with melt-in-the-mouth delicious sweet boondi. Once prepared cool it and store it in an airtight container for a fortnight.

Enjoy the video of Sweet Boondi. Subscribe for more videos.

Now let us see how to prepare this recipe.

Sweet Boondi Recipe | How to Make Sweet Boondi - Diwali Sweets

Print Recipe

Melt in the mouth, soft perfect sweet boondi.

• CourseDessert
• CuisineSouth Indian

Servings	Prep Time
4 cups	10 mins

Cook Time

30 mins

Servings Prep Time 4 cups 10 mins

Cook Time 30 mins

Sweet Boondi Recipe | How to Make Sweet Boondi - Diwali Sweets Print Recipe Melt in the mouth, soft perfect sweet boondi. CourseDessert CuisineSouth Indian Servings Prep Time 4 cups 10 mins Cook Time 30 mins Servings Prep Time 4 cups 10 mins Cook Time 30 mins

Ingredients

To make Boondi

• 1 cup Bengal gram flour/Kadalai Maavu
• 2 tbsp Rice flour
• 1 pinch Baking soda
• 1/4 tsp Yellow food color
• 1 cup oil

To make Syrup

• 1.5 cup Sugar
• 3/4 cup Water

Other Ingredients

• 1 tsp Cardamom/Elaichi Powder
• 3 Clove/Lavangam
• 10 Cashews broken into 2
• 1 tbsp Raisins
• 2 tbsp Sugar candy/Kalkandu
• 1 Edible Camphor/Pacchai karpuram 1 small pepper size
• 1 tbsp Ghee

Servings: cups

Instructions

1. In a bowl, add the ingredients under "To make Boondi" except oil, and mix well all. Add water little by little and bring to bajji batter consistency. The batter should be neither too watery nor too thick.
2. Heat a pan and add ghee. Once ghee gets heated fry cashews, raisins, and cloves, and set it aside.
3. Heat oil in a kadai. Once the oil gets heated, just drop two or three drops of batter in the oil. If the batter rises immediately, then the oil is ready. Bring the flame to medium-low heat.
4. On a perforated ladle, pour the batter as shown. The batter should flow as pearl drops. That is the right consistency. Also, pour batter till the oil is 3/4th covered with pearls. Do not overcrowd, or else they will stick with each other.
5. Let it cook for a minute. No need to cook it until it turns golden brown or crisp. Now remove the pearls on the kitchen towel using another perforated ladle. Before pouring the next batch of batter, wipe the ladle with tissue or with the ladle itself and then proceed. If you did not wipe the ladle you will not get the proper pearl in the next batch.
6. Now heat another pan. Add sugar and water. Mix well until all the sugar is dissolved. Now bring it to a boil and simmer until you get the one-string consistency as shown. Once you get the string consistency, keep the other prepared ingredients ready. You have to act here fast. First, switch off the flame.
7. Now add cardamom powder to the syrup. Next, add edible camphor by cruising it. Then now add prepared boondi, cashews, raisins, and sugar candy. Mix all thoroughly and let it sit there for 5 to 10 mins until all syrup is absorbed.
8. While still, the boondi is warm mix it again and keep it for 1 to 2 hrs to dry it completely. After it cools completely you can separate the pearls.

Recipe Notes

• Once you get the one-string consistency, switch off the flame. You can even add a tsp of lemon juice in order to avoid sugar crystallization.
• Let the boondi cool completely. You can wither it and have it as a boondi.
• If you want to make it as ladoo, make it in shape while the mixture is still warm.
• If by accident the sugar syrup crystallizes, add some water, again boil and bring to single thread consistency. 

Share this Recipe

Scrumptious juicy sweet boondi is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!