Sweet Boondi

Everytime i come across sweet boondi in the glass rack of sweet shops i wonder how they make the cute little balls so perfectly round. I always attracted with their sharp and vibrant colours of red,green and yellow. Never in my wildest dream i ever thought of making boondi in my life until, i bravely decided to try motichoor ladoo last year. Even after successfully done with my ladoo, i totally forgot the idea of making boondi.

Boondi can be found in two version, sweet and kara boondi. The recepi i'm sharing today, suits my sweet tooth perfectly well. Since i remember the process of making boondi for my motichoor laddo, i confidently gathered the ingredients and start making them straight away. To my delight, the boondi falls in a perfect balls and the next process is coating them with sugar syrup. You can get the edible camphor in any Indian grocery shops. Be extra careful in adding them to your sweets as they have a very strong flavour which might ruin the taste of your sweets if added more than required...just a very very tiny pinch will do the tricks and will take your sweets to the next level. Allow the boondis sits for 2-3 hours for the sugar to crystallise. I'm satisfied how well the boondis turns out really moist and juicy and bursting with flavor of edible camphor,cloves,powdered cardamom,ghee fried cashews and raisins.

Ingredients

1 cup besan flour/kadalai maavu
1 tbsp cashews.broken
1 tbsp raisins
1 cardamom,powdered
2 cloves
1 tsp ghee
Tiny pinch edible camphor
Tiny pinch yellow food colouring
Tiny pinch of baking soda
Oil for deep frying
Water, adjust accordingly


For Sugar Syrup

1/2 cup water
3/4 cup granulated white sugar


Methods

In a pan melt the ghee and fry the cashews,once cashews turns slightly golden add cloves and raisins. Keep aside.

In a bowl add besan flour and baking soda. Gradually, add water to form a flowing batter without any lumps. Add yellow food colouring and mix well.

Heat oil in a pan. Grease a laddle with holes with ghee or oil. Pour one laddle batter over the laddle with holes by holding them just above the frying pan. Spread the batter in circular motion so that the batter flows through evenly.

Cook for 30-35 seconds. The boondi should not be crispy. Transfer to a plate lined with kitchen towel

Wipe off the boondi laddle with cloth and continue with remaining batter.

In another pan, Boil sugar and water to a single thread consistency. Turn of the heat.

Add the fried boondi,cashews,raisins,cloves,edible camphor and powdered cardamom to the sugar syrup and mix well.

Transfer to a serving plate


Notes

Adjust the water level to form a right consistency. If the batter too thick the boondis will form into tails once drop into the oil for deep frying. If the batter too runny the boondis will fall flat.

Do not add too much of edible camphor as the flavor are really strong and it may ruin the taste of the boondi.

To test the single thread sugar syrup consistency, boil sugar and water in high heat. Once the sugar completely dissolved and started to slightly thickens, dip your thumb and index finger on a bowl of water. With a spoon, take a drop of sugar syrup between for fingers and if its form a single thread that's the right consistency.